Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Fire-roast 1.5 pounds of large eggplant over an open flame or high heat until the skin is charred and the flesh is very soft, then cool, peel, and dice into 1-inch pieces.

2. 2

   In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat and brown 12 ounces of sliced smoked andouille sausage for 5-7 minutes, then remove the sausage and set aside.

3. 3

   Add 1 cup of chopped yellow onion, 1 cup of chopped green bell pepper, and 0.5 cup of chopped celery stalks to the pot, sautéing until softened for about 8 minutes.

4. 4

   Stir in 4 minced garlic cloves and 2 tablespoons of Cajun seasoning, cooking for 1 minute until fragrant.

5. 5

   Add 1.5 cups of uncooked long-grain white rice, 2.5 cups of chicken broth, and 1 (14.5 ounce) can of undrained diced tomatoes to the pot, bringing the mixture to a boil.

6. 6

   Reduce the heat to low, stir in the reserved andouille sausage and the fire-roasted diced eggplant, cover the pot, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender.

7. 7

   Remove the pot from the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

8. 8

   Garnish generously with 0.25 cup of fresh chopped parsley before serving.