Authentic taste of the South Carolina Lowcountry.

(makes 4-6 servings)

Ingredients

2 tablespoons canola oil, more if necessary

½ lb (8oz) Andouille or other smoked sausage, sliced or diced

2 ribs celery, 1 medium onion, and 1 medium bell pepper, diced

1 small Fresno (or other hot chili), minced (optional)

Salt, pepper, and (optional Cajun or Creole seasoning, to taste,

2-3 garlic cloves, sliced or minced

1 cup long grain white rice

1 cup (8oz) pureed canned tomatoes

1 cup (8oz) chicken stock or vegetable broth

½ tablespoon (splash) Worcestershire sauce

1-2 dried bay leaves

Chopped green onions or chives for garnish

Instructions

Preheat oven to 350 degrees F (180 C).

Place Canola oil in a large sauté pan over medium heat.

Sauté Andouille or other smoked sausage, stirring occasionally, until browned, 5 to 6 minutes.  Set aside.

In the same pan, add celery, onion, bell pepper, and optional hot chili.  Season to taste with salt, pepper, and optional Cajun or Creole seasoning.  Cook, stirring occasionally, until softened, about 5 to 6 minutes.  (Use additional Canola oil if necessary).

Add in sliced or mined garlic and cook for 1 more minute.

Add rice to pan with vegetables and stir to coat with the fat in the pan, about 1 minute.

Return browned sausage to the pan.

Pour in the canned tomatoes, chicken stock or vegetable broth, and Worcestershire sauce.  Raise the heat to a simmer.  Simmer for 5 minutes, stirring ocassionally.  Add the bay leaves.

Cover the pan with a tight-fitting lid and place into the center of your preheated oven.  Cook for 45 minutes.

Remove pan from oven, leave covered, and let rest for 30 minutes.

Uncover, discard the bay leaves, and fluff rice with fork.  Garnish with chopped green onions or chives, and serve.