This is a slightly healthier alternative to the butter and sausage heavy Cajun classic. I typically opt for brown instead of white rice, but was out of brown when this was made. I won’t preach that brown rice is “just the same” as white, as it does have more of a nutty flavor and takes longer to cook; it is definitely an acquired taste. However, the spices in this dish are strong enough that you really don’t notice the difference. Try it with the brown for an extra kick of fiber.
This is a fairly versatile recipe, as you can opt for full fat andouille, healthier chicken sausage andouille (the Open Nature brand at Safeway is a good choice, as they don’t put nitrates/nitrites in their meat), or even veggie sausages. Switching to the veggie sausage makes the dish entirely vegan, as there is no dairy in this. This serves 8-10 people.