Louisiana Rice
Dive into the vibrant flavors of the South with this Louisiana Rice recipe, a hearty one-pot dish that brings the essence of Cajun cuisine to your kitchen. Featuring smoky andouille sausage, tender long-grain white rice, and the classic "holy trinity" of onion, bell pepper, and celery, this dish is infused with aromatic spices like paprika, cayenne, and thyme for a bold and zesty kick. Cooked in rich chicken broth and finished with a touch of hot sauce, this easy-to-make recipe delivers a comforting, savory experience perfect for busy weeknights or family gatherings. Garnished with fresh parsley and scallions, this satisfying meal is as flavorful as it is visually stunning. Perfectly balanced and deeply satisfying, Louisiana Rice is your go-to option for a taste of authentic Southern comfort food.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 4 cups chicken broth
- 12 ounces andouille sausage
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 1 medium (diced) green bell pepper
- 2 medium (diced) celery stalks
- 3 minced garlic cloves
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon hot sauce
- 2 stalks (chopped, for garnish) scallions
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain and set aside.
Heat 2 tablespoons of olive oil in a large deep skillet or pot over medium heat.
Slice the andouille sausage into 1/4-inch rounds and cook in the hot oil until browned on both sides, about 5-7 minutes. Remove the sausage and set aside.
In the same skillet, add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, stirring frequently, until the vegetables soften.
Add the minced garlic and sauté for 1 minute, until fragrant.
Stir in the paprika, cayenne pepper, dried thyme, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the rice to the skillet and stir to coat the grains in the oil and spices. Toast the rice for about 2-3 minutes.
Pour in the chicken broth and add the bay leaf. Bring the mixture to a simmer over medium heat.
Return the browned sausage to the skillet and stir to combine.
Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 20 minutes, or until the rice is tender and the liquid is absorbed. Avoid removing the lid while cooking.
Once the rice is cooked, remove the skillet from heat and let it sit, covered, for 5 minutes. Discard the bay leaf.
Fluff the rice with a fork and stir in the hot sauce for an extra kick of flavor.
Garnish with chopped scallions and parsley before serving.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 7886 mg | 343% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 20.9 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3722 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
