Measurements

• 1 lb Andouille Sausage
• 2 Bay Leaves
• 1/2 tsp Black Pepper
• 1/4 tsp Cayenne Pepper
• 2 stalks Celery
• 4 cups Chicken Broth
• 4 cups Cooked Rice
• 1/2 cup Flour
• 3 cloves Garlic
• 1/2 tsp Garlic Powder
• 2 Green Bell Peppers
• 1/2 cup Oil
• 1 cup Rice
• 1 tsp Salt
• 1/2 tsp Thyme
• 1 Yellow Onion

Preparation Method

• In a large pot, heat the oil over medium heat.
• Add the flour and cook, stirring constantly, until the mixture turns a dark brown color to make a roux.
• Add the chopped onion, celery, and green bell peppers to the pot.
• Cook until the vegetables are tender.
• Stir in the minced garlic, black pepper, cayenne pepper, garlic powder, thyme, and bay leaves.
• Cook for another 2 minutes.
• Add the sliced Andouille sausage to the pot and cook until browned.
• Pour in the chicken broth and bring the mixture to a boil.
• Reduce the heat and let it simmer for 45 minutes.
• Add the cooked rice to the pot and stir well.
• Let it simmer for another 10 minutes.
• Season with salt to taste.
• Remove the bay leaves before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.