2022-12-06 00:18:07 +00:00
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Cajun Sausage and Rice Skillet · KemoNine' s Culinary Notebook
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< h1 class = "post-title center m1 sm-mt3" itemprop = "name" > Cajun Sausage and Rice Skillet< / h1 >
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2022-12-10 17:18:42 +00:00
Published: December 5, 2022
2022-12-06 00:18:07 +00:00
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Chef:
< a href = "https://culinary.kemonine.info" > KemoNine< / a >
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Category: < a href = "https://culinary.kemonine.info/category/dinner/" > < span itemprop = "recipeCategory" > Dinner< / span > < / a >
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Cuisine: < a href = "https://culinary.kemonine.info/cuisine/cajun/" > < span itemprop = "recipeCuisine" > Cajun< / span > < / a >
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< div class = "clearfix mt3" >
< div class = "tags" >
< p class = "clearfix" > Tags:
< a href = "https://culinary.kemonine.info/tags/budgetbytes/" > < span itemprop = "keyword" > BudgetBytes< / span > < / a >
• < a href = "https://culinary.kemonine.info/tags/redmeat/" > < span itemprop = "keyword" > RedMeat< / span > < / a >
• < a href = "https://culinary.kemonine.info/tags/sausage/" > < span itemprop = "keyword" > Sausage< / span > < / a >
• < a href = "https://culinary.kemonine.info/tags/rice/" > < span itemprop = "keyword" > Rice< / span > < / a >
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Yields: 4
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Prep Time: 10 mins
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Cook Time: 30 mins
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2022-12-10 17:18:42 +00:00
2022-12-06 00:18:07 +00:00
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< h4 class = "blue mt0 mb2 xs-center" > Ingredients< / h4 >
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< label class = "checkbox-label" >
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< div class = "input-title" > 14 oz. Andouille sausage< / div >
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< li itemprop = "recipeIngredient" >
< div class = "checkbox-container" >
< label class = "checkbox-label" >
< input type = "checkbox" >
< span class = "checkbox-custom rectangular" > < / span >
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< div class = "input-title" > 1 Tbsp cooking oil< / div >
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< div class = "input-title" > 1 bell pepper< / div >
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< span class = "checkbox-custom rectangular" > < / span >
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< div class = "input-title" > 1 tsp smoked paprika< / div >
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< li itemprop = "recipeIngredient" >
< div class = "checkbox-container" >
< label class = "checkbox-label" >
< input type = "checkbox" >
< span class = "checkbox-custom rectangular" > < / span >
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< div class = "input-title" > 1/2 tsp dried oregano< / div >
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< li itemprop = "recipeIngredient" >
< div class = "checkbox-container" >
< label class = "checkbox-label" >
< input type = "checkbox" >
< span class = "checkbox-custom rectangular" > < / span >
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< div class = "input-title" > 1/2 tsp dried thyme< / div >
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< div class = "input-title" > 1/4 tsp garlic powder< / div >
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< div class = "input-title" > 1/4 tsp onion powder< / div >
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< div class = "input-title" > 1/8 tsp cayenne pepper< / div >
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< div class = "input-title" > 1/8 tsp freshly cracked black pepper< / div >
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< label class = "checkbox-label" >
< input type = "checkbox" >
< span class = "checkbox-custom rectangular" > < / span >
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< div class = "input-title" > 1 15oz. can fire roasted diced tomatoes< / div >
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< div class = "input-title" > 1 cup long grain white rice< / div >
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< input type = "checkbox" >
< span class = "checkbox-custom rectangular" > < / span >
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< div class = "input-title" > 1.5 cups chicken broth< / div >
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< input type = "checkbox" >
< span class = "checkbox-custom rectangular" > < / span >
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< div class = "input-title" > 2 green onions, sliced< / div >
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< div class = "input-title" > Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don’ t worry if the sausage begins to brown on the bottom of the skillet. That’ s extra flavor that will cook into the rice later.< / div >
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< input type = "checkbox" >
< span class = "checkbox-custom rectangular" > < / span >
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< div class = "input-title" > While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.< / div >
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< input type = "checkbox" >
< span class = "checkbox-custom rectangular" > < / span >
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< div class = "input-title" > Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.< / div >
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< div class = "checkbox-container" >
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< input type = "checkbox" >
< span class = "checkbox-custom rectangular" > < / span >
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< div class = "input-title" > Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.< / div >
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< div class = "checkbox-container" >
< label class = "checkbox-label" >
< input type = "checkbox" >
< span class = "checkbox-custom rectangular" > < / span >
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< div class = "input-title" > Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.< / div >
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< div class = "input-title" > After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!< / div >
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< div class = "sm-col-8 mx-auto" itemprop = "description" > < / div >
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< h3 class = "blue mt0 mb2 xs-center center" > Inspiration & Resources< / h3 >
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< li > < a href = "https://www.budgetbytes.com/cajun-sausage-and-rice-skillet/" target = "_blank" rel = "noopener me" > BudgetBytes< / a > < / li >
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< figcaption >
< p > < b > Pictured:< / b > A bunch of sliced sausage with onion and green pepper in a pan. The image was obtained from Unsplash at https://unsplash.com/photos/KtbmX7bBR-U< / p >
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