12 ounces andouille sausage, cut into 1/4-inch slices
2 1/2 cups water
1 1/2 cups rice, medium-grain white
2 yellow onions, chopped
1 bell pepper, (green, red, or both), chopped
2 stalks celery, chopped
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup green onions, chopped
Mix all ingredients except green onions in slow 4- to 6-quart slow cooker.
Cover and cook on low for 5 to 6 hours, or high for 2 1/2 to 3 hours. Watch
carefully during the last 1 hour (low) or 1/2 hour (high) of cooking to prevent
rice from overcooking.
Just before serving, check seasoning and add green onions.
Prep Time 30 min | Cook Time 6 hr | Serves 8 (12 cups)
Recipe courtesy of Chef Hosea Rosenberg, on behalf of the National Pork Board.
Recipe and photo credit: National Pork Board - porkbeinspired.com