ᴄᴀᴊᴜɴ ꜱᴀᴜꜱᴀɢᴇ ᴀɴᴅ ʀɪᴄᴇ ꜱᴋɪʟʟᴇᴛ

 This Cajun Sausage and Rice Skillet is a one-pan wonder that's as easy to make as it is full of bold, smoky flavors.

With just a few ingredients, including smoked sausage, rice, bell peppers, and Cajun seasoning, you can have a satisfying meal on the table in under 30 minutes.

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• 12 oz Smoked Sausage such as Andouille or Kielbasa sliced into ½-inch rounds
• 1 cup Rice long-grain white rice, rinsed
• 1 Bell Pepper red, diced
• 1 Bell Pepper green, diced
• 1 medium Onion yellow or white, diced
• 3 cloves Garlic minced
• 1 ½ cups Chicken Broth
• 2 tbsp Cajun Seasoning store-bought or homemade
• 1 tbsp Olive Oil
• Salt and Pepper to taste
• Fresh Parsley optional, for garnish
• Green Onions optional, for garnish
• Hot Sauce optional, for serving

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Prepare the Ingredients

• Slice the sausage into ½-inch rounds.
• Dice the bell peppers and onion, and mince the garlic.
• Rinse the rice under cold water until the water runs clear.

Cook the Sausage

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the sliced sausage and cook for 5-7 minutes until browned and crispy on the edges. Remove the sausage from the skillet and set aside.

Sauté the Veggies

• In the same skillet, add the diced onion and bell peppers. Sauté for about 3 minutes, until softened.
• Add the minced garlic and cook for an additional minute until fragrant.

Toast the Rice

• Add the rinsed rice to the skillet and stir to combine with the vegetables and oil. Toast the rice for about 2 minutes, stirring occasionally, until it starts to smell fragrant.

Cook the Rice

• Pour in the chicken broth and sprinkle in the Cajun seasoning, stirring to combine. Bring to a boil.
• Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Combine and Finish

• Once the rice is cooked, add the sausage back to the skillet. Stir everything together to combine, and cook for an additional 3-5 minutes to allow the flavors to meld.

Serve

• Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce if desired.