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Andouille sausage and riceAndouille Sausage Rice Skillet recipe is one of my favorites.  This andouille sausage rice skillet has so many great vegetables along with the rice and is an easy recipe you can prepare in record time for your family.  Serve it with my cornmeal hoecakes for a quick weeknight meal.  This recipe makes a lot but you can cut it in half or even double if you are feeding a bunch of people.  Andouille sausage rice skillet is great to serve on game day or make it in the crock pot and serve when tailgating.  It will keep in the refrigerator for several days and can be reheated on the stove or in the microwave.

Your friends and family will love this andouille sausage and rice skillet.

2 to 3 tablespoons bacon drippings (can use whatever oil you like)
1 cup chopped celery
1 cup chopped green onion (can use regular onion)
1 cup chopped green pepper
1 (14 ounce) package andouille smoked sausage, cut in bite-sized pieces
1 teaspoon minced garlic
1 teaspoon Cajun seasoning (I use my recipe for Cajun Seasoning)
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red beans or kidney beans, drained and rinsed
1 cup frozen okra
1 cup frozen corn
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup instant rice or rice of your choice

I use a 10 inch iron skillet to make this recipe.  Combine celery, green onion, green pepper,  sausage, minced garlic and brown in bacon drippings on top of the stove.  Add Cajun seasoning, chicken broth, diced tomatoes, beans, okra, corn, salt and pepper.  Stir in rice and simmer uncovered for 15 to 20 minutes until rice is tender.  Makes about 10 servings.  Enjoy!

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