Effortless Cajun Sausage Rice Skillet (Print Version)
# Ingredients:
→ Proteins & Grains
01 -
Andouille or Kielbasa sausage, cut into thick slices, 12 oz
02 -
White rice (long-grain), washed, 1 cup
→ Vegetables & Aromatics
03 -
Medium onion (yellow or white), chopped, 1
04 -
Garlic, finely chopped, 3 cloves
05 -
Green bell pepper, chopped, 1
06 -
Red pepper, diced small, 1
→ Liquids & Seasonings
07 -
Low-sodium chicken stock, 1 1/2 cups
08 -
Homemade or premade Cajun spice blend, 2 tablespoons
09 -
Extra virgin olive oil, 1 tablespoon
10 -
Black pepper and salt, as desired
→ Optional Garnishes
11 -
Chopped parsley
12 -
Sliced green onion
13 -
Hot sauce for topping
# Instructions:
01 -
Warm up the olive oil in a wide pan at medium heat. Toss in your sausage rounds and fry them for about 5-7 minutes till they’re golden and crispy. Scoop them out and leave aside.
02 -
Using the same pan, gently soften your onion and bell peppers for roughly 3 minutes. Sprinkle in the garlic and stir for another minute till it smells amazing.
03 -
Mix the rinsed rice into the veggies and let it toast about two minutes, stirring now and then so everything’s coated and starts to smell nutty.
04 -
Pour in the chicken broth and sprinkle over the Cajun spice. Turn the heat up until it’s boiling, then drop it to a gentle simmer, cover with a lid, and let it cook for 15-20 minutes until the rice is soft and the liquid’s gone.
05 -
Pop the sausage back into the pan, give it a good mix, and finish by heating everything together for 3-5 more minutes. Serve warm and top with any garnishes you like.
# Notes:
01 -
Feel free to swap in any smoked sausage you like
02 -
Washing rice gets rid of extra starch so it’s less sticky
03 -
Dial up or down the spice blend to fit your taste