Ingredients
1 lb Andouille sausage, sliced into rounds
1 cup long-grain white rice, unrinsed
2 cups chicken broth
1 large onion, diced
1 green bell pepper, diced
2 ribs celery, chopped
3 cloves garlic, minced
1 tablespoon Cajun seasoning
1/2 teaspoon smoked paprika
2 tablespoons olive oil
Sliced green onions for garnish
Instructions
Step 1: Heat olive oil in a large skillet over medium-high heat. Add the sliced sausage and brown on both sides for about 5-6 minutes. Remove sausage from the pan and set aside.
Step 2: In the same skillet with the rendered fat, add the onion, bell pepper, and celery. Sauté for 5 minutes until the vegetables begin to soften.
Step 3: Stir in the minced garlic and cook for 1 minute until fragrant. Add the dry rice and stir for 2 minutes to toast the grains.
Step 4: Add the Cajun seasoning and smoked paprika, stirring to coat the rice and vegetables. Pour in the chicken broth and return the browned sausage to the pan.
Step 5: Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes until the liquid is absorbed and rice is tender.
Step 6: Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with green onions before serving.
Notes
If the rice is still too firm after the liquid is absorbed, add 1/4 cup more broth and cover for another 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Cuisine: Cajun/American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg
Keywords: cajun sausage and rice skillet, one pan dinner, andouille sausage recipe, easy weeknight meal
