Cajun Sausage and Rice

In a large bowl, add rice and rinse with ice cold water until the water runs clear.
Warm a large Dutch oven or pot over medium heat for about 2-3 minutes, until the pan is warm. Add 14 oz Andouille Sausage and cook for 3 minutes on each side, until it develop a nice brown crust. Then add diced green bell pepper, yellow onion, and celery. Continue to cook for about 5-6 minutes. Add 1 tbsp Olive Oil if needed. 1 Green Bell Pepper 1 Yellow Onion 2 Celery Stalks
Add in diced garlic, Cajun seasoning, garlic powder, onion powder, tomato paste, and butter. Continue to cook for 3-4 minutes, stirring often, until the tomato paste is even dispersed throughout the pan and the tomato paste is slightly deeper red. Then add rice and cook for 2 minutes, just to toast the rice slightly. 4 cloves Garlic 1 1/2 tbsp Cajun Seasoning 2 tsp Garlic Powder 2 tsp Onion Powder 3 tbsp Tomato Paste 1 tbsp Salted Butter 1 cup Long Grain Rice
Add fire roasted tomatoes, chicken broth, and bay leaf. Bring to a boil and cover with a lid. Reduce heat to low and simmer for 15-20 minutes, until the rice is tender and the liquid is fully evaporated. 14 oz Fire Roasted Tomatoes 1 3/4 cups Chicken Broth 1 Bay Leaf
Remove the lid and add a squeeze of lemon juice. Stir to mix together and serve. Add chopped parsley or green onions for garnish. 1 tbsp Lemon Juice Hot Sauce Green Onions or Fresh Parsley