A skillet of sausage, rice, and vegetables simmers in Cajun spices for a delicious and colorful main course.
# What You'll Need:
→ Meats
01 - 12 oz smoked sausage (such as Andouille or kielbasa), sliced into 1/2-inch rounds
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
→ Grains
07 - 1 cup long-grain white rice, rinsed
→ Liquids
08 - 2 cups low-sodium chicken broth
09 - 14 oz canned diced tomatoes, drained
→ Spices & Seasonings
10 - 1 1/2 teaspoons Cajun seasoning
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon dried thyme
13 - 1/4 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - Pinch cayenne pepper (optional)
→ Oils & Garnishes
17 - 2 tablespoons olive oil
18 - 2 tablespoons fresh parsley, chopped (for garnish)
19 - 2 spring onions, sliced (optional, for garnish)
# Method:
01 - Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook for 4–5 minutes until browned. Transfer sausage to a plate and set aside.
02 - Add onion, red bell pepper, green bell pepper, and celery to the skillet. Sauté for 4–5 minutes until vegetables are softened.
03 - Add minced garlic and cook for 1 minute, stirring frequently to prevent burning.
04 - Stir in rinsed rice and cook for 1 minute to lightly toast the grains.
05 - Add drained diced tomatoes, chicken broth, Cajun seasoning, smoked paprika, thyme, oregano, salt, black pepper, and cayenne if desired. Combine thoroughly.
06 - Return browned sausage to skillet and bring mixture to a simmer.
07 - Reduce heat to low, cover, and cook for 18–20 minutes, or until rice is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
08 - Remove from heat and let rest, covered, for 5 minutes. Fluff rice gently with a fork.
09 - Sprinkle chopped parsley and sliced spring onions on top before serving.
