Cajun Sausage Rice Pan (Print Version)
# Ingredients:
→ Main
01 -
12 oz of smoked sausage (andouille or kielbasa), cut into thick slices
02 -
1 cup of white long-grain rice, washed until water is no longer cloudy
03 -
1 medium green bell pepper, chopped
04 -
1 red bell pepper, chopped
05 -
1 yellow onion, medium-sized, cut into small cubes
06 -
3 minced garlic cloves
07 -
1½ cups of chicken stock
08 -
2 tbsp of your favorite Cajun spice mix
09 -
1 tbsp of olive oil
10 -
Season with salt and pepper as needed
→ Optional Toppings
11 -
Chopped parsley
12 -
Sliced green onions
13 -
Your choice of spicy sauce
# Instructions:
01 -
Cut the sausage into rounds. Chop up the peppers and onion, then mince the garlic. Rinse the rice until the water is clear.
02 -
Using a big skillet over medium heat, warm some olive oil. Fry the sausage for about 5 to 7 minutes, letting it crisp up at the edges. Take it out and keep aside.
03 -
In the same pan, toss the onion and peppers in, letting them soften for roughly 3 minutes. Add the garlic last, cooking briefly for around a minute until it smells amazing.
04 -
Stir the rinsed rice into the skillet with veggies. Cook it off for around 2 minutes, giving it a toss here and there, until it starts to release a nutty fragrance.
05 -
Pour in the chicken broth and sprinkle the Cajun spice. Stir everything up well. Bring it to a boil, then drop the heat low, keeping it covered. Let it cook undisturbed for 15 to 20 minutes until the rice soaks up the liquid and softens.
06 -
Put the cooked sausage back into the skillet. Stir all the ingredients together and let them heat for another 3 to 5 minutes to bring the flavors together.
07 -
Top it up with parsley, green onions, or a splash of hot sauce if you'd like. Serve it while it's warm.
# Notes:
01 -
Feel free to tweak the Cajun spice level to your liking
02 -
This dish works wonderfully for prepping ahead