Andouille Cajun Rice Casserole
Andouille Cajun Rice Casserole
Florence
Course Main
Cuisine Southern
- 1/2 lb Andouille sausage
- 1/2 teaspoon paprika
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/8 teaspoon hot sauce
- 1 teaspoon Worcestershire if you are allergic to fish do not put this in
- 1/2 cup tomato puree
- 1 can 14.5 oz diced tomatoes
- 4 cups cooked brown rice
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell pepper
- 1/4 cup finely chopped onion
Put sausage on broiler pan and broil just until slightly crisp, turning to cook evenly. Remove and set aside.
Preheat oven to 350°F. Use 2 quart Casserole Dish.
Put remaining ingredients in a large bowl and stir to combine.
Cut andouille sausage into 1/2 inch circles, then add to the other ingredients and toss to combine.
Turn mixture into a casserole dish, cover, then put in preheated oven and bake for 20 to 25 minutes or until bubbly hot.
Remove and let stand for 5 minutes before uncovering to serve.
