1 pound andouille sausage cut into 1/4-inch-thick slices
1 teaspoon cajun spice
14.5 oz canned tomatoes diced with garlic canned
2 tablespoons parsley fresh chopped
2 tablespoons green onions thinly sliced
32 oz chicken broth low-sodium
2 cups rice long-grain uncooked
10 oz vegetable seasoning blend frozen
2 teaspoons worcestershire sauce
Equipment
paper towels
slotted spoon
dutch oven
Directions
Cook sausage in a large Dutch oven over medium-high heat, stirring frequently, 8 to 10 minutes or until browned.
Remove sausage with a slotted spoon; drain on paper towels.
Add vegetable seasoning blend to hot drippings in Dutch oven, and saut 3 to 5 minutes or until thoroughly heated.
Add broth, next 5 ingredients, sausage, and if desired, ground red pepper. Bring to a boil; cover, reduce heat to low, and cook 18 to 20 minutes or until rice is tender and liquid is absorbed. Top with green onions, and serve immediately.
Note: For testing purposes only, we used McKenzie's Seasoning Blend frozen vegetables and Hunt's Fire Roasted Diced Tomatoes With Garlic.
