1 pkg Weeping Radish andouille sausage
1 green pepper, cored and chopped
1 red pepper, cored and chopped
2 jalapeno peppers, cored and chopped
3 cloves garlic, chopped
1 large onion (white or red)
2 cups chicken broth
1 can diced tomatoes
1 can Rotel original tomatoes and chili
1 cup uncooked rice
1/2 T paprika
1 t cayenne pepper
1 t cumin
1/2 t oregano
1/2 t red pepper flakes
Few dashes of tobasco or favorite hot sauce

Cut the andouille sausage into 1/2" slices and brown n a large dutch oven over medium heat.

Note: The Weeping Radish andouille that Papa Spuds carries is perfect for this - it can safely brown without adding any oil to the pot, but is actually quite lean compared to store-bought).

While the sausage is browning, add the chopped onion, peppers and garlic. Continue cooking over medium heat, stirring occasionally, until sausage is lightly browned, the onion are slightly translucent and the peppers have softened).

Add 2 cups chicken broth and both types of tomatoes. Increase heat to medium high and bring to a low boil. Add the rice and seasoning. Stir to combine, cover, and reduce heat to simmer.

Note: If you use white long grain rice, you will need to simmer for about 20-25 minutes. If using whole grain brown rice, you will need to simmer from 45-60 minutes.

When rice is fully cooked, taste and correct seasoning. Serve and enjoy!

Note: I don't cook with salt as I prefer a fresher taste. If you like the flavor of salt but want to cut down on it, try adding equal parts of onion powder and garlic powder in small quantities until you get the desired taste. (The combo really does serve as a good and healthy substitute). Or just add salt.

You could easily add shrimp to this recipe. If you do, add it just before the rice is fully cooked, while there's still enough liquid to steam the shrimp. (Peel and devein before adding).

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