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"This is where the leftover andouille went, a fly-by-the-seat-of-my-pants recipe that included all the wilting vegetables in my fridge along with chicken from the weekend and sausage from Monday. Maybe I should&amp;#039;ve called it kitchen sink rice.   I started by cooking diced celery, onion and carrots in oil in a deep skillet. Then I diced an andouille sausage and heated it in the skillet with the vegetables. I added a cup of rice and stirred to coat the rice with the oil in the skillet, then added 1 1/2 cups chicken stock and some diced cooked chicken. Brought it all to a simmer and covered then cooked according to the rice package directions (about 15 minutes). When the rice was tender and had absorbed the liquid, I stirred in some peas. I had hoped to add roasted red pepper, too, but the ones I had in the fridge looked a little too over-the-hill, so I left it out. Didn&amp;#039;t miss it, either.  Check out this roundup of chicken and rice dishes, which was an inspiration for my creation:  10 Takes on Chicken and Rice \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a45195/cajun-rice-3029/>