What kind of sausage works best?
Smoked sausage (like kielbasa or andouille) is the easiest because it is usually already cooked, so you are mostly browning for flavor. (Quick note: some brands sell them raw, so check the package.) For a milder version, use smoked turkey sausage. For more heat, go andouille or add red pepper flakes.
Can I use raw sausage?
Yes. Use Italian sausage links (casings removed) and brown the meat thoroughly first, breaking it up. Once it is fully cooked, scoop it out, then continue with the recipe and add it back near the end.
Why is my rice still crunchy?
Usually one of three things: the simmer was too high (liquid evaporated too fast), the lid was not tight, or you did not let it rest. Keep it at a gentle simmer, cover well, and rest 5 to 10 minutes off heat. If it is still crunchy, add 2 to 4 tablespoons broth, cover, and cook 3 to 5 more minutes.
What if there is still a lot of liquid near the end?
If the rice is tender but the pan still looks soupy, simmer uncovered 1 to 2 minutes to cook off excess liquid, then cover and rest. If the rice is not tender yet, keep it covered and at a very low simmer and give it a few more minutes.
Can I use brown rice, jasmine rice, or basmati?
Brown rice: yes, but it needs more time and a little more babysitting, especially with tomatoes in the mix. Plan 40 to 55 minutes total simmer time and start by adding 3/4 to 1 cup extra broth, then add more as needed if the pan looks dry before the rice is tender.
Jasmine: yes. It cooks similarly to long-grain, but can get softer faster, so keep it at a low simmer and do not overcook.
Basmati: yes. It behaves a lot like long-grain white rice, but can cook a touch quicker. Start checking a couple minutes early.
Is this spicy?
Only as spicy as your sausage. With kielbasa it is mild. With andouille it has a pleasant kick. You can always tame heat by finishing with a dollop of sour cream or plain yogurt.
How do I keep it from getting too salty?
Smoked sausage, canned tomatoes, and broth can all vary. If you are sensitive to salt, use low-sodium broth and treat the salt in the ingredient list as a starting point, then season to taste at the end.
Does pan size or lid fit matter?
Yes, a little. A wide skillet or a loose lid lets more steam escape, which can leave rice underdone before the timer is up. If your lid is not snug, start checking around 15 minutes and add a splash of broth if the pan looks dry.
