Cajun Rice and Sausage Skillet
A hearty one-skillet meal of andouille sausage, bell peppers, and seasoned rice ready in about 30 minutes.
Servings: 8 servings
Ingredients
- 14 ounce andouille sausage cut into 1/4-inch rounds
- 1 tablespoon cooking oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1/2 yellow onion diced
- 3 garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 10 ounce diced tomatoes with green chilies canned
- 1 cup long grain white rice
- 1 1/2 cup chicken broth
- green onions sliced, for garnish
Instructions
- Heat 1 tablespoon cooking oil in a large deep skillet over medium-high heat.
- Add the 14-ounce andouille sausage rounds and sauté for 3–5 minutes until mostly browned.
- Add the sliced red and green bell peppers and the diced half yellow onion; continue to sauté for about 5 minutes until the vegetables begin to brown and soften.
- Stir in the minced garlic and 1 tablespoon Cajun seasoning; sauté 1–2 minutes until fragrant.
- Add the 10-ounce can of diced tomatoes with green chilies, 1 cup long-grain white rice, and 1 1/2 cups chicken broth; stir to combine and bring to a boil.
- Once boiling, cover the skillet and reduce heat to low; simmer gently, covered, for about 20 minutes until the rice has absorbed the liquid.
- Remove the skillet from heat and keep covered for 5 minutes to rest.
- Uncover and fluff the rice with a fork to evenly distribute the sausage and vegetables; garnish with sliced green onions and serve.
Equipment
- Large Deep Skillet
- Knife
- Cutting Board
- measuring cup
- Measuring spoons
- spatula or wooden spoon
Notes
- Store leftovers in the fridge in an airtight container for up to 4 days.
- You can substitute kielbasa or another link sausage for andouille.
- For more heat, add a seeded and diced jalapeño with the peppers and onion.