Cajun Sausage Rice Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
340 g Andouille sausage, sliced
02 -
200 g long-grain white rice, rinsed
03 -
1 medium onion, diced
04 -
1 bell pepper, red or green, diced
05 -
2 cloves garlic, minced
06 -
410 g canned diced tomatoes with green chiles, including juice
07 -
480 ml chicken broth
08 -
1 teaspoon Cajun seasoning
09 -
0.5 teaspoon smoked paprika
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
2 tablespoons olive oil
→ Optional and Garnish
13 -
150 g frozen corn (optional)
14 -
2 green onions, sliced
15 -
Fresh parsley, chopped
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add sliced Andouille sausage and cook until browned, approximately 3 to 4 minutes. Transfer the sausage to a plate and set aside.
02 -
In the same skillet, add diced onion and bell pepper. Sauté for 3 to 4 minutes until vegetables begin to soften. Add minced garlic and cook for 1 additional minute until fragrant.
03 -
Stir rinsed rice, diced tomatoes with green chiles and juices, chicken broth, Cajun seasoning, smoked paprika, and the browned sausage into the skillet. Add frozen corn at this stage if using. Mix thoroughly to combine all ingredients.
04 -
Bring the mixture to a gentle boil. Lower the heat, cover, and simmer for 20 minutes or until the rice is cooked through and the liquid is absorbed.
05 -
Remove the skillet from heat and keep covered for 5 minutes to allow the rice to finish cooking and firm up.
06 -
Uncover and gently fluff the rice mixture with a fork. Adjust seasoning with salt and freshly ground black pepper. Garnish with sliced green onions and chopped fresh parsley before serving.
# Notes:
01 -
For deeper flavour, toast the rice with the aromatics before adding liquid.