Bacon / Andouille Sausage / Sun Dried Tomatoes / Green Peppers / Button Mushrooms / Blackening Seasoning Recipe

Cooking Instructions

1. 1

   Prepare Ingredients

   Chop the bacon, Andouille sausage, sun-dried tomatoes, green bell pepper, onion, and garlic. Slice the button mushrooms.

2. 2

   Cook Bacon and Sausage

   In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove and set aside, leaving the rendered fat in the pan. Add the Andouille sausage and cook until browned.

3. 3

   Sauté Vegetables

   Add the chopped onion, garlic, green bell pepper, and button mushrooms to the skillet. Sauté until the vegetables are tender.

4. 4

   Add Rice and Seasoning

   Stir in the Arborio rice and blackening seasoning. Cook for 1-2 minutes until the rice is lightly toasted.

5. 5

   Add Broth Gradually

   Begin adding the chicken broth, one cup at a time, stirring frequently. Allow the liquid to be absorbed before adding the next cup. This process should take about 18-20 minutes until the rice is creamy and al dente.

6. 6

   Incorporate Remaining Ingredients

   Once the rice is cooked, stir in the sun-dried tomatoes, cooked bacon, Andouille sausage, and Parmesan cheese. Season with salt and black pepper to taste.

7. 7

   Serve

   Garnish with fresh parsley and serve warm.