Cajun Sausage and Rice Skillet (Print Version)
# Ingredients:
→ Proteins & Grains
01 -
Smoked Sausage (Andouille or Kielbasa), sliced into 1/2-inch rounds, 12 oz
02 -
Long-grain white rice, rinsed, 1 cup
→ Vegetables & Aromatics
03 -
Red bell pepper, diced, 1
04 -
Green bell pepper, diced, 1
05 -
Yellow or white onion, diced, 1 medium
06 -
Garlic cloves, minced, 3
→ Liquids & Seasonings
07 -
Chicken broth, 1 1/2 cups
08 -
Cajun seasoning (store-bought or homemade), 2 tablespoons
09 -
Olive oil, 1 tablespoon
10 -
Salt and pepper to taste
→ Optional Garnishes
11 -
Fresh parsley, chopped
12 -
Green onions, chopped
13 -
Hot sauce for serving
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Cook sliced sausage for 5-7 minutes until browned and crispy on the edges. Remove and set aside.
02 -
In the same skillet, sauté diced onion and bell peppers for about 3 minutes until softened. Add minced garlic and cook one minute more until fragrant.
03 -
Stir in the rinsed rice and toast for 2 minutes until fragrant, stirring occasionally to coat with the vegetable mixture.
04 -
Add chicken broth and Cajun seasoning, bring to a boil. Reduce heat, cover, and simmer 15-20 minutes until rice is tender and liquid is absorbed.
05 -
Return sausage to skillet, stir to combine, and cook 3-5 minutes more to meld flavors. Serve hot with optional garnishes.
# Notes:
01 -
Can use any type of smoked sausage you prefer
02 -
Rinsing the rice removes excess starch for fluffier results
03 -
Adjust Cajun seasoning to your preferred spice level