While rice is cooking, chop onions into 1/4" pieces separating the bottoms from the tops.
Sauté the bottoms along with the loose sausage until cooked thoroughly, about 15-20 minutes.
Then add 1/2 bouillon cube and 1/4 cup water and mix thoroughly. Turn off heat.
Add onion tops and toss so that residual heat will take the bite out of the onions.
Mix rice with meat mixture and serve.
NOTE: The amount of onions are to taste, but do not use less than 2 bunches. The Cajun seasoning is also to taste. Do not add salt, as the bouillon and Cajun seasoning take care of the saltiness. Enjoy!