Cajun Sausage And Rice Skillet

Spice up your mealtime with this flavorful Cajun Sausage and Rice Skillet, packed with juicy sausage, tender veggies, and a kick of Cajun spice. This one-pot wonder is a hearty, comforting dish that’s easy to whip up and perfect for a weeknight dinner or cozy weekend meal.

Ingredients

• 1 pound Cajun sausage, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium bell peppers, chopped
• 2 medium tomatoes, diced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup uncooked white rice
• 2 cups chicken broth
• 2 tablespoons olive oil

Instructions

Heat the olive oil in a large cast-iron skillet over medium-high heat.

Add the sliced Cajun sausage and cook until browned, about 5 minutes, then transfer the sausage to a plate and set aside.

Add the chopped onion to the skillet and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional 1 minute, until fragrant.

Add the chopped bell peppers to the skillet and cook until tender, about 5 minutes.

Add the diced tomatoes, thyme, paprika, cayenne pepper, salt, and black pepper, and stir to combine.

Cook for 1-2 minutes, until the tomatoes start to break down.

Add the uncooked white rice to the skillet and stir to combine with the vegetables and spices.

Cook for 1-2 minutes, until the rice is coated in the mixture.

Add the chicken broth to the skillet and bring to a boil.

Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the liquid has been absorbed and the rice is tender.

Add the cooked Cajun sausage back to the skillet and stir to combine with the rice mixture.

Cook for an additional 1-2 minutes, until the sausage is heated through.

Serve hot and enjoy!

Notes

Use any type of sausage you like, but Cajun sausage gives it a nice spicy kick. If you’re not a fan of spicy food, reduce or omit the cayenne pepper.

You can customize the recipe by adding other vegetables like mushrooms, zucchini, or carrots.

Use chicken broth with low sodium if you’re watching your salt intake. Don’t overcrowd the skillet, cook the vegetables in batches if necessary.

Let it rest for a few minutes before serving, the rice will absorb the flavors better.

You can make it ahead and refrigerate or freeze for later, just reheat when ready. This recipe makes 7 servings, perfect for a big family dinner or meal prep for the week.

You can serve it with some crusty bread or a side salad for a filling meal.

Nutrional Value

• Calories: 550
• Total Fat: 24g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 750mg
• Total Carbohydrates: 54g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 29g