Add some olive oil to a sautee pan and brown onions, then peppers, then celery to a large stock pot.
Cook italian sausage, slice when cooled and add to pot.
Brown andoullie then chorizo and add to pot.
Add rice, tomatoes and beef broth and cajun seasoning.
Bring to boil over medium heat.
Reduce to simmer and cook about 20 minutes or until all liquid is absorbed.
*Kielbasa or smoked sausage can be substituted for andouille.
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|Serving Size: 1 Recipe (1375g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 671 (30%)|
|Amt Per Serving||% DV|
|Total Fat 74.5g||99 %|
|Saturated Fat 26.7g||133 %|
|Monounsaturated Fat 33.8g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 172.4mg||53 %|
|Sodium 3111.9mg||107 %|
|Potassium 1367.2mg||36 %|
|Total Carbohydrate 321.2g||94 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 308.4g|
|Protein 63.8g||91 %|
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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: 2265
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