A one-pan dinner built around the andouille sausage on hand—the spicing is built in, so rice and aromatics are all you need. Slice the sausage and brown it to release its fat, then build the rest of the meal right in the pan.

Serves 2. 25 minutes, 10 at the stove.

About 920 calories a serving, 56 g protein, 128 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the 12 oz andouille into half-inch coins. Heat 1 tablespoon oil in a large skillet over medium-high heat and brown the sausage on both sides until the edges caramelize, about 5 minutes total. Transfer to a plate.5 min
2. Dice 1 medium onion and mince 2 cloves garlic, then add to the fat in the pan and cook until softened, about 2 minutes.2 min
3. Stir in 1 cup rice and coat with the oil, then cook for 1 minute until fragrant.1 min
4. Pour in 2 cups chicken broth and scrape up any browned bits from the pan. Return the sausage to the skillet, season with salt and pepper, and bring to a boil.
5. Lower the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 12 minutes. Let stand 2 minutes off heat before serving.12 min

Note Swap the rice for orzo or small pasta if you prefer. Leftovers keep refrigerated for three days and reheat gently with a splash of water. Serve with hot sauce on the side and a green salad.