Andouille Sausage Rice Pot

Ingredients

• One 13.5-ounce Andouille rope sausage
• 1 teaspoon olive oil 
• 1 small onion, diced 
• 2 teaspoons minced garlic 
• 3 mini sweet peppers, seeded and diced 
• 1 yellow squash, sliced into half-moons 
• 1 zucchini, sliced into half-moons 
• Salt and pepper to taste 
• 1 1/2 cups white rice 
• 4 1/2 cups vegetable stock 
• 1/2 teaspoon turmeric
• 1 tomato, diced 
• 1 tablespoon minced fresh parsley 

Directions:

Slice the Andouille sausage into thin coins on the bias.

Add the olive oil to a large nonstick pan over medium heat. Add the sausage and onion and sauté until the sausage is seared and browned.

Add the garlic, peppers, squash and zucchini, season with salt and pepper and lightly sauté about 2 minutes (you still want the zucchini and squash to have a bite and be very al dente).

Add the rice to the pan with the sausage and veggies, stirring to coat the rice with all of the flavors.

Add the stock and turmeric. Bring to a simmer, cover and cook until the rice is done, 10 to 15 minutes. Fold in the diced tomatoes and parsley.

Servings: 6-8