Arborio Rice with Andouille Sausage

Arborio Rice with Andouille Sausage is a recipe that I adapted from a suggested recipe on a package of Arborio rice from Trader Joe's.

When I last checked, Trader Joe's no longer carries boxed Arborio rice but you can substitute another brand of Arborio rice.

Another type of rice can be substituted, but Arborio, because of its firm texture, is ideal for this recipe.  

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ARBORIO RICE WITH ANDOUILLE SAUSAGE

Ingredients:

12 oz Arborio rice

4-5 cups heated vegetable broth (Heat and add 1 cup at a time—can be heated in microwave in microwave-safe container)

1 chopped onion

4 stalks chopped celery

1 green bell pepper, chopped

½ tablespoon butter

1 tablespoon olive oil

1 small can fire-roasted chopped tomatoes from Trader Joe's (or any chopped tomatoes)

1 pkg of four Trader Joe’s or other brand chicken andouille sausage

¼ cup pimento-stuffed green olives, sliced

“Crystal” brand Louisiana hot sauce

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Instructions:

In a large heavy-bottom saucepan or dutch oven, sauté the onion in butter/oil until golden, then add the chopped celery and green pepper. Add the rice and stir until well-coated and translucent. 

Add the heated vegetable broth one cup at a time to the rice mixture, stirring on medium heat until the liquid is absorbed. Each time the rice looks dry, continue to stir and add another cup of broth, until all four cups are absorbed. If the rice is still hard, add another half-cup or cup of heated broth.

Continue stirring until rice is done, about 20 minutes. Add 1/2 of the canned tomatoes and mix into the rice well. Cook on low heat until all liquid is absorbed, about 1-2 minutes more. Turn off heat.

Meanwhile, slice the Andouille sausage into 1-inch slices and stir-fry the slices in a separate pan until browned. Drain on paper towel and add to rice, then garnish with sliced olives.

Adjust seasoning to taste with salt and pepper, then sprinkle with hot sauce before serving.