Ingredients

• 1 tablespoon of neutral oil
• 1 package of Johnsonville® Andouille Rope Sausage
• ½ of red bell pepper
• ½ of green bell pepper
• ½ of yellow onion
• 3 of garlic cloves
• 1 tablespoon of cajun seasoning
• 1 cup of long-grain rice
• ¾ cup of fire-roasted tomatoes
• ¼ cup of fire-roasted canned green chilis
• 2 cup of chicken stock
• ½ teaspoon of kosher salt
• ½ cup of thinly sliced scallions

Instructions

1. In a large skillet over medium heat, add the oil and heat until shimmering. Add the Johnsonville® Andouille Rope Sausage and sauté for about 7 minutes, or until golden brown and crispy. Remove to a paper towel-lined plate to drain.
2. In the same pot, add the bell peppers and onion and sauté for about 8 minutes, or until tender. Stir in the garlic and Cajun seasoning and cook until fragrant. Add the rice, tomatoes, and green chilis; mix until well combined. Stir in the chicken stock and salt. Cover and cook for 25-30 minutes, until rice is tender.
3. Remove from the heat and fluff with a fork. Add the cooked sausage and a quarter of the scallions; mix until incorporated.
4. Divide among individual bowls and garnish with the remaining scallions.
5. Enjoy!