01 -
In a Dutch oven or large high-sided skillet, heat the oil over medium-high heat. Add the ground pork sausage and cook undisturbed for 2 minutes.
02 -
Flip the sausage with a spatula, season lightly with salt and black pepper, and cook undisturbed for another 2 minutes. Stir and break the sausage into large crumbles with a wooden spoon. Cook for 1 additional minute. Remove sausage with a slotted spoon to a paper towel-lined plate. The pork does not need to be fully cooked at this stage.
03 -
Add diced andouille sausage to the pan and cook undisturbed for 2 minutes. Stir occasionally, continuing to cook until the sausage is well caramelised, about 2 more minutes. Transfer the andouille to a paper towel-lined plate. If excess fat remains, drain all but 15 ml from the pan.
04 -
Reduce heat to medium. Add diced bell peppers, onion, and celery. Cook, stirring occasionally, until the vegetables are tender, 6–8 minutes. Add minced garlic, Cajun seasoning, cayenne, 2 g salt, and 1 g black pepper. Cook until fragrant, 30–60 seconds.
05 -
Return the ground sausage to the pan. Add rice, broth, and bay leaf if using. Stir well, scraping any browned bits from the bottom of the pan.
06 -
Bring mixture to a boil over medium-high heat, then immediately reduce heat to a simmer. Cover and cook for 20–22 minutes until rice is tender.
07 -
Remove pan from heat and let rest, covered, for 5 minutes. Uncover, discard bay leaf. Fluff rice with a fork and stir in the reserved andouille sausage. Taste and adjust seasoning with salt and pepper as needed.
08 -
Sprinkle chopped green onions and parsley over the rice before serving. Serve hot.