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Ingredients

• 1 1/2 cups  Wehani or long-grain brown rice, (see Note)
• 3 cups  reduced-sodium chicken broth
• 1 tablespoon  peanut oil, or canola oil
• 10 ounces  cooked chicken andouille, or other spicy chicken sausage, cut into 1/2-inch pieces
• 1 1/2 cups  chopped yellow onion
• 1 1/4 cups  chopped celery
• 1 cup  chopped green bell pepper
• 1 cup  chopped red bell pepper
• 2 cloves  garlic, minced
• 2 teaspoons  chopped fresh thyme leaves
• 1/4-1/2 teaspoon  cayenne pepper
• 1/4 teaspoon  salt

Description

A Louisiana Favorite, Our Version Of This Spicy Dish Uses Whole-grain Wehani Rice. Long-grain Brown Rice Also Works. Traditionally Made With Chicken Liver, Which Gives It A "dirty" Color, We Use Healthy Lean Chicken Sausage Instead.

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