Ingredients: • 1 tbsp olive oil • 14 oz (400g) smoked sausage (andouille or kielbasa), sliced into rounds • 1 medium onion, diced • 1 red bell pepper, diced • 1 green bell pepper, diced • 2 cloves garlic, minced • 1 ½ cups long-grain white rice (uncooked, rinsed) • 3 cups chicken broth (or stock) • 1 (14 oz) can diced tomatoes (with juices) • 2 tsp Cajun seasoning (store-bought or homemade) • ½ tsp smoked paprika • ½ tsp dried thyme • Salt & pepper, to taste • 2 tbsp chopped parsley (for garnish) • Optional: a squeeze of fresh lemon juice or hot sauce for serving Instructions: 1. Brown the Sausage Heat olive oil in a large skillet over medium-high heat. Add sausage slices and cook until browned (about 4–5 minutes). Remove and set aside. 2. Cook Veggies In the same skillet, add onion, bell peppers, and garlic. Sauté until softened (about 3–4 minutes). 3. Add Rice & Seasonings Stir in the rice, Cajun seasoning, paprika, thyme, salt, and pepper. Let the rice toast lightly for 1–2 minutes. 4. Simmer Pour in chicken broth and diced tomatoes (with juice). Stir well. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally, until rice is cooked and liquid is absorbed. (If rice needs more liquid, add a splash of broth or water.) 5. Finish with Sausage Return the cooked sausage to the skillet. Stir and let everything heat through for 2–3 minutes. 6. Serve Garnish with parsley, and finish with a squeeze of lemon or a dash of hot sauce if desired. Serve hot. - @mediterranean_recipes