Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4 (1.5 cups each)
You’ll love the smoky-spicy flavour of this easy and filling Cajun Sausage and Rice Skillet. Plus, it’s super simple and fast to make using simple ingredients. If you are looking for the perfect weeknight dinner, I bet this delicious skillet would be your next favourite rotation!
INGREDIENTS
1 tablespoon cooking oil
14 ounces Andouille sausage
1 bell pepper
1 c. long-grain white rice
1 15-ounces can fire-roasted diced tomatoes
1 teaspoon smoked paprika
1/4 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 teaspoon dried oregano
2 green onions, sliced
1.5 c. chicken broth
1/8 teaspoon freshly cracked black pepper
HOW TO MAKE CAJUN SAUSAGE AND RICE SKILLET
Step 1: Into ¼-½ inch thick pieces, slice the sausage. To a deep skillet or Dutch oven, add the sausage and cooking oil and saute over medium heat until the sausage is no longer pink.
Step 2: In the meantime, dice the bell pepper, then add to the skillet once the sausage has browned. Saute for an additional minute.
Step 3: Now, add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper with the bell pepper and sausage in the skillet and saute further to toast the spices. This takes another minute.
Step 4: To the skillet, add the fire-roasted diced tomatoes with the juices followed by the rice and chicken broth. Stir well, scraping the browned bits off the bottom of the skillet.
Step 5: Cover the lid, adjust the heat to medium-high, and let the broth come to a full boil. Turn the heat to low once it reached a boil and simmer for about 20 minutes.
Step 6: Take the skillet off the heat when done and allow it to rest for another 5 minutes with the lid on.
Step 7: Take the lid off. Add the sausage and rice to the skillet and stir. Garnish with some sliced green onions and serve. Enjoy!
NOTES:
For this recipe, you can use any variety of smoked pork sausage.
NUTRITION FACTS:
Serving: 1.5 cups, Calories: 547.75 kcal | Carbohydrates: 50.8 g | Protein: 22.23 g | Fat: 28.8 g | Sodium: 1328.93 mg | Fiber: 4.15 g
Ingredients
- 1 tablespoon cooking oil
- 14 ounces Andouille sausage
- 1 bell pepper
- 1 c. long-grain white rice
- 1 15-ounces can fire-roasted diced tomatoes
- 1 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 2 green onions, sliced
- 1.5 c. chicken broth
- 1/8 teaspoon freshly cracked black pepper
Instructions
HOW TO MAKE CAJUN SAUSAGE AND RICE SKILLET
Step 1: Into ¼-½ inch thick pieces, slice the sausage. To a deep skillet or Dutch oven, add the sausage and cooking oil and saute over medium heat until the sausage is no longer pink.
Step 2: In the meantime, dice the bell pepper, then add to the skillet once the sausage has browned. Saute for an additional minute.
Step 3: Now, add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper with the bell pepper and sausage in the skillet and saute further to toast the spices. This takes another minute.
Step 4: To the skillet, add the fire-roasted diced tomatoes with the juices followed by the rice and chicken broth. Stir well, scraping the browned bits off the bottom of the skillet.
Step 5: Cover the lid, adjust the heat to medium-high, and let the broth come to a full boil. Turn the heat to low once it reached a boil and simmer for about 20 minutes.
Step 6: Take the skillet off the heat when done and allow it to rest for another 5 minutes with the lid on.
Step 7: Take the lid off. Add the sausage and rice to the skillet and stir. Garnish with some sliced green onions and serve. Enjoy!
Notes
For this recipe, you can use any variety of smoked pork sausage. NUTRITION FACTS: Serving: 1.5 cups, Calories: 547.75 kcal | Carbohydrates: 50.8 g | Protein: 22.23 g | Fat: 28.8 g | Sodium: 1328.93 mg | Fiber: 4.15 g
