INGREDIENTS:

• 3 links Andouille Chicken Sausage
• 3 Tbsp extra virgin olive oil 
• 5 garlic cloves, finely minced
• 1 large onion
• 1/2 red pepper
• 1/2 zucchini
• 3/4 tsp salt 
• 1/2 tsp pepper
• 3/4 tsp paprika 
• 1 1/2 cups rice 
• 2 1/2 cups stock/broth 
• 2 cups frozen peas, thawed
• 2 Tbsp chopped parsley 

DIRECTIONS:

• In a pot, heat Andouille Chicken Sausages until golden brown. Once golden brown, remove the sausage until further instructions.
• In the same pot sauté garlic, onion, peppers, and zucchini.
• Add uncooked rice and stock – once the vegetables are softened, add the raw rice, stock, paprika, salt and pepper, then add the chicken sausages back into the pot.
• Give it a stir, then bring to simmer. Once the surface is bubbling, lower the heat to low until the surface is bubbling gently.
• Cook for 20 minutes. 
• Add peas, then put the lid back on. 
• Rest 10 minutes, fluff and serve!