Cajun Sausage Rice Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
340 g smoked sausage (such as Andouille or Kielbasa), sliced into 1.25 cm rounds
02 -
200 g long-grain white rice, rinsed
03 -
1 red bell pepper, diced
04 -
1 green bell pepper, diced
05 -
1 medium yellow or white onion, diced
06 -
3 cloves garlic, minced
07 -
360 ml chicken broth
08 -
2 tablespoons Cajun seasoning
09 -
1 tablespoon olive oil
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Optional Garnishes
12 -
Fresh parsley, chopped
13 -
Sliced green onions
14 -
Hot sauce, for serving
# Instructions:
01 -
Slice sausage into 1.25 cm rounds. Dice the red and green bell peppers as well as the onion. Mince the garlic cloves. Rinse rice under cold water until water runs clear.
02 -
Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook for 5-7 minutes, stirring occasionally, until golden and crisped on the edges. Remove sausage from pan and set aside.
03 -
In the same skillet, add diced onion and both bell peppers. Sauté for about 3 minutes until softened. Add minced garlic and cook for 1 minute until aromatic.
04 -
Add rinsed rice to vegetables in the skillet. Stir well to coat with oil, and toast for 2 minutes, stirring occasionally until fragrant.
05 -
Pour in chicken broth and add Cajun seasoning. Stir thoroughly. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid has absorbed.
06 -
Return browned sausage to skillet. Stir to combine, cooking for an additional 3-5 minutes to meld flavors thoroughly.
07 -
Serve hot, garnished with chopped parsley, sliced green onions, and a drizzle of hot sauce if desired.
# Notes:
01 -
For deeper flavor, use homemade Cajun seasoning and a mix of andouille and kielbasa sausage.