|4||Foster Farms Andouille Sausages, cut into ¼-inch thick slices|
|2 tbsp||olive oil|
|1||large yellow onion, chopped|
|1||large green bell pepper, chopped|
|3||celery ribs, chopped|
|3 cloves||garlic, minced|
|2 cups||long-grain white rice (raw)|
|1 tsp||chili powder|
|•||Fresh black pepper, to taste|
|¼ cup||dry sherry or white wine|
|1||14.5-ounce can petite diced tomatoes|
|2||14.5-ounce cans chicken broth|
|3||green onions, chopped for garnish|
1. In a heavy Dutch oven, heat the olive oil and cook the sausage over medium-heat until nicely browned (about 5 minutes). With a slotted spoon, transfer the sausage to a plate.
2. Sauté the onion in the remaining oil for about 5 minutes until it begins to soften. Add the bell pepper, celery and garlic and continue cooking, stirring occasionally, for another 8 to 10 minutes. Stir in the sausage, rice, chili powder, salt and several grinds of fresh pepper. Deglaze the pan with sherry, allowing it to come to a boil. Add diced tomatoes (including their juices), chicken broth and bay leaf, and return to a boil.
3. Reduce heat and simmer for 25 minutes, until liquid is absorbed. Turn off the heat and let stand, covered, for about 10 minutes. Fluff the rice with a fork, sprinkle with green onion and serve.
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.