5.0
(2)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the sausage and cook until browned, about 6 minutes. Using a slotted spoon, remove the sausage to a plate; set aside.
Step 2
Reduce the heat to medium. Add the onion, celery, and bell pepper to the fat in the pot and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the rice, garlic, bay leaf, salt, oregano, thyme, black pepper, and cayenne if using. Cook, stirring occasionally, until the rice makes a crackling sound, about 3 minutes.
Step 3
Add the broth, water, and reserved sausage and scrape up any browned bits from the bottom of the pot. Bring to a boil. Stir the rice and spread into an even layer. Reduce the heat to medium-low, cover, and simmer 10 minutes. Stir the rice, cover again, and cook undisturbed until the rice is tender, 5 to 10 minutes more. Remove from the heat and let sit covered 5 minutes for the rice to steam. Fluff the rice with a fork and season with more salt and pepper as needed. Sprinkle with the scallions and serve.
Your folders
thechunkychef.com
Your folders
thechunkychef.com
4.8
(205)
45 minutes
Your folders
thechunkychef.com
4.8
(146)
45 minutes
Your folders
melissajorealrecipes.com
55 minutes
Your folders
melissajorealrecipes.com
Your folders
nospoonnecessary.com
5.0
(5)
30 minutes
Your folders
allrecipes.com
Your folders
instantpoteats.com
4.8
(4)
20 minutes
Your folders
onehappyhousewife.com
4.4
(16)
13 minutes
Your folders
onehappyhousewife.com
Your folders
dadcooksdinner.com
5.0
(1)
25 minutes
Your folders
instantpoteats.com
5.0
(2)
20 minutes
Your folders
corriecooks.com
4.9
(17)
5 minutes
Your folders
upstateramblings.com
4.7
(119)
6 minutes
Your folders
thekitchn.com
5.0
(5)
Your folders
cooking.nytimes.com
Your folders
cooking.nytimes.com
4.0
(563)
Your folders
allrecipes.com
4.3
(120)
25 minutes
Your folders
spicysouthernkitchen.com
5.0
(27)
20 minutes