Savannah Red Rice With Smoked Sausage Source: Paula Deen Course: Sides Cuisine: Cajun Food Group: Rice Serves: 6 |
|
Ingredients
| 2 teaspoon(s) vegetable oil, divided |
| 1 package(s) 12-14 oz kielbasa sausage, sliced |
| 1 cup(s) diced sweet yellow onions |
| 1 diced red pepper |
| 1 diced green pepper |
| 2 piece(s) diced celery |
| 2 teaspoon(s) finely chopped garlic |
| 2-1/4 cup(s) chicken broth |
| 14.5 ounce can fire roasted tomatoes |
| 8 ounce can tomato sauce |
| 1-1/2 cup(s) converted rice |
| 2 teaspoon(s) hot sauce |
| 1 teaspoon(s) salt |
| 1/2 teaspoon(s) pepper |
| 2 bay leaves |
| Garnish: parsley |
Instructions
In a large skillet, heat 1 tsp oil over medium-high heat. Add sausage, cook, stirring frequently until browned, 6 to 8 minutes. Remove from pan; set aside Heat remaining 1 tsp oil in skillet. Add onion, bell pepper and celery and cook until softened, 4-6 min. Add garlic, cook for 1 minute. Transfer vegetables to 4-6 quart slow cooker. Add sausage, broth, tomatoes, tomato sauce, rice, hot sauce, salt, pepper and bay leaves, stir to combine. Cover and cook LOW for 2 hours. Uncover and stir and cook until rice is tender, about 2 more hours more. Discard bay leaves. |
Notes: |