Cajun Sausage with Rice (Print Version)
# Ingredients:
→ Protein
01 -
12 oz smoked sausage, such as Andouille or Kielbasa, sliced into ½-inch rounds
→ Grains
02 -
1 cup long-grain white rice, rinsed
→ Vegetables
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
→ Liquids
07 -
1 ½ cups chicken broth
→ Seasonings
08 -
2 tbsp Cajun seasoning
09 -
1 tbsp olive oil
10 -
Salt and pepper to taste
→ Optional Garnishes
11 -
Fresh parsley, chopped
12 -
Green onions, sliced
13 -
Hot sauce
# Instructions:
01 -
Slice the sausage into ½-inch rounds. Dice the bell peppers and onion, and mince the garlic. Rinse the rice under cold water until the water runs clear.
02 -
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced sausage and cook for 5-7 minutes until browned and crispy on the edges. Remove the sausage from the skillet and set aside.
03 -
In the same skillet, add the diced onion and bell peppers. Sauté for about 3 minutes, until softened. Add the minced garlic and cook for an additional minute until fragrant.
04 -
Add the rinsed rice to the skillet and stir to combine with the vegetables and oil. Toast the rice for about 2 minutes, stirring occasionally, until it starts to smell fragrant.
05 -
Pour in the chicken broth and sprinkle in the Cajun seasoning, stirring to combine. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
06 -
Once the rice is cooked, add the sausage back to the skillet. Stir everything together to combine, and cook for an additional 3-5 minutes to allow the flavors to meld.
07 -
Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce if desired.
# Notes:
01 -
For an extra smoky flavor, use Andouille sausage. Adjust the Cajun seasoning based on your spice preference.