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Mix oil and flour in heavy bottomed 6 to 8-quart saucepot. Cook and stir over low heat 5 to 7 minutes or until a dark roux forms. Add onion; cook and stir until browned. Add andouille, celery, bell pepper and garlic; cook and stir until well blended.
Stir in Rice Mix; cook and stir 5 minutes to toast rice. Add chicken broth; bring to boil. Reduce heat to low; cover and simmer 25 minutes.
Remove from heat. Let stand 5 minutes. Sprinkle with green onions and parsley.