-Smoked Sausage -Cooking Oil -Frozen Seasoning Mix (Celery, Onion, Bell Peppers, Parsley) -Long Grain White Rice -Chicken Broth -Creole Seasoning -Hot Sauce
Slice smoked sausage.
Heat vegetable oil (or any cooking oil) in a deep skillet over medium heat. Once hot, add the sliced sausage and cook until browned.
Add the frozen celery, bell pepper, onion, and parsley mix (called “seasoning mix") and sauté until heated through.
Add rice, Creole seasoning, and cups chicken broth (made with the bouillon). You don’t want to add too much Creole seasoning here because it contains salt and you don’t want to over-salt the dish.
Stir everything together until evenly combined. Place a lid on top, turn the heat up to medium-high, and allow the broth to come up to a boil.
When it reaches a boil, turn the heat down to medium-low and let the skillet simmer for 15 minutes (do not remove the lid or stir it). After simmering for 15 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.
Fluff the rice with a fork, then season to your liking with extra Creole seasoning and hot sauce.