Brown the sausage over medium high heat. Remove with a slotted spoon and very finely dice the sausage.
Add the onions, bell pepper, and celery to the pan and saute until just starting to turn tender, about 4-5 minutes.
Add the rice, toss to coat, and cook until the rice starts to turn golden and emits a nutty aroma, about 2-3 minutes.
Return the sausage to the pan. Add the broth and Cajun seasoning, give a stir, and cover tightly. Bring to a simmer and cook until rice is done, 20-25 minutes. Note: Cajun rubs vary wildly in the amount of heat so if using a rub other than Dizzy Pig Swamp Venom, start with a lesser amount and add more until you get the level that you want.
When done, remove from heat and leave covered for 5 minutes. Then add the green onion and parsley while you fluff the rice with a fork. Cover and keep warm until ready to serve.
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|Serving Size: 1 Serving (731g)|
|Recipe Makes: 4-6 Servings|
|Calories from Fat: 975 (60%)|
|Amt Per Serving||% DV|
|Total Fat 108.4g||144 %|
|Saturated Fat 31.6g||158 %|
|Monounsaturated Fat 45.3g|
|Polyunsanturated Fat 22.2g|
|Cholesterol 500.8mg||154 %|
|Sodium 824.1mg||28 %|
|Potassium 1425.2mg||38 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 23.9g|
|Protein 125.4g||179 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1613
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