This is one of my favorite recipes ever, which I was reminded of when we spotted Andouille sausage at the grocery store today, after a few months of not being able to find it.
I love this recipe most of all because it’s delicious, but it cooks fairly quickly, doesn’t require any babysitting for most of the time it’s cooking, and you only have to chop the first ingredients you use. Since I never remember to actually cut up everything before I start cooking, it’s nice when the recipe forces me to.
I got this recipe from my mom, but I don’t have any information on where she got it from.
12 ounces Andouille sausage, sliced
1 onion, chopped
1 green pepper, chopped
1 rib celery, chopped 
1.5 tbsp cajun seasoning 
1 bay leaf
14.5 ounces stewed tomatoes
3 cups chicken broth
1.5 cups long grain white rice
- Cook andouille sausage, onion, green pepper, and rib celery in large non-stick saucepan over medium-high heat for three minutes.
- Add cajun spiced seasoning and bay leaf; cook 5 minutes.
- Add stewed tomatoes and chicken broth, and stir in rice.
- Simmer, covered, 15 – 20 minutes, until rice is tender and excess liquid has boiled off.
- Remove bay leaf and serve.
 The dish will suffer if you don’t have a good cajun seasoning. I’ve never been disappointed by the cajun seasoning from McCormick’s Gourmet collection.