Description
A hearty and flavorful Cajun Sausage and Rice Skillet featuring smoky Andouille sausage, vibrant bell peppers, aromatic Cajun spices, and tender long grain white rice, all cooked together in one pan for a perfect weeknight meal.
Ingredients
Units
Scale
Sausage and Vegetables
- 14 oz. Andouille sausage
- 1 Tbsp cooking oil
- 1 bell pepper, diced
- 2 green onions, sliced
Spices
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/8 tsp freshly cracked black pepper
Other
- 1 15oz. can fire roasted diced tomatoes (with juices)
- 1 cup long grain white rice
- 1.5 cups chicken broth
Instructions
- Prepare the sausage: Slice the Andouille sausage into ¼-½ inch thick slices. Heat 1 tablespoon of cooking oil in a deep skillet or Dutch oven over medium heat. Add the sliced sausage and sauté until well browned on both sides, allowing browned bits to form on the skillet bottom for added flavor.
- Add the bell pepper: While the sausage cooks, dice the bell pepper. Once the sausage has browned, add the diced bell pepper to the skillet. Sauté together for about one more minute to soften the pepper slightly.
- Toast the spices: Add the smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, and freshly cracked black pepper to the skillet with the sausage and bell pepper. Stir and sauté for an additional minute to release the spices’ aromas.
- Add tomatoes, rice, and broth: Pour in the fire roasted diced tomatoes with their juices, the long grain white rice, and the chicken broth. Stir everything thoroughly, scraping the bottom of the skillet to loosen any browned bits and combine flavors evenly.
- Simmer the dish: Cover the skillet with a lid and increase the heat to medium-high to bring the broth to a full boil. Once boiling, reduce the heat to low and let the dish simmer gently for 20 minutes to cook the rice thoroughly.
- Rest and serve: Remove the skillet from heat and keep the lid on, letting the dish rest for 5 minutes. Then remove the lid and gently fold the sausage and rice to combine. Garnish with the sliced green onions and serve hot.
Notes
- If Andouille sausage is not available, substitute with any smoked pork sausage of similar taste and texture.
