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Cajun Sausage-Rice Skillet

Cajun Sausage-Rice Skillet

Cajun Sausage-Rice Skillet is a one-pot wonder of spicy rice, tomato and veggie-filled sauce, and delicious Andouille Sausage. It's done just about an hour (faster if you do some meal prep in advance!), making this dish a great go-to for weeknights!
Course Entree
Cuisine Cajun
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 -6
Author Michelle

Ingredients

  • 1 lb. Andouille sausage
  • 2 tbsp. extra virgin olive oil
  • 1 cup white rice
  • 1 cup chicken stock or broth
  • 1/2 cup dry white wine
  • 14 oz. canned tomato sauce
  • 14 oz. canned, diced, fire-roasted tomatoes, drained
  • 1 green bell pepper, chopped
  • 1 Vidalia onion, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 tbsp. Creole or Cajun seasoning (or see notes)
  • 1 tsp. dried thyme leaves
  • 1/4 tsp. salt, or to taste
  • 1/4 tsp. freshly ground black pepper, or to taste
  • 4 scallions, thinly sliced, for serving
  • 1/2 cup Italian parsley, chopped, for serving
  • 3 jalapeños, seeded and thinly sliced into half-rings (optional)
  • your favorite hot sauce optional

Instructions

  1. Preheat oven to 375°.
  2. Add the olive oil to a large skillet over medium high heat. Add the sausage and brown on all sides in a large skillet over medium-high heat. Remove to a plate.
  3. Add the onion and garlic to the same skillet (don't wipe out) and reduce heat to medium. Sauté for 5 minutes. Add the rice; sauté until fragrant and translucent, but not at all brown, about 2 minutes. Turn the heat to high. Add the herbs and spices; sauté for an additional minute.
  4. Pour in the wine, stirring well and allowing the liquid to reduce to almost nothing. Add the chicken broth, tomato sauce, green pepper, and diced tomatoes. Sprinkle with salt and pepper; stir to combine.*
  5. Cover the skillet and place in the oven. Bake, undisturbed, for 30 minutes. Meanwhile, slice the sausages, cutting on the bias to make oblong coins.
  6. After 30 minutes, remove the lid from the skillet and scatter the sausage coins over the top. Cook for an additional 10 minutes (uncovered), or until rice is tender.

  7. Remove skillet from the oven and gently fluff the rice with a rice paddle or fork.**
  8. Sprinkle liberally with scallions and parsley. Serve with a few dashes of your favorite hot sauce.

Recipe Notes

WORK AHEAD: you can chop and mince the vegetables and herbs up to one day in advance.
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EMERIL'S EVER-SO-SLIGHTLY ADAPTED CAJUN SEASONING:
1 1/4 tbsp. paprika
1/2 tbsp. salt
1 tbsp. garlic powder
1/2 tbsp. black pepper
1/2 tbsp. onion powder
1/2 tbsp. cayenne pepper
1/4 tbsp. dried leaf oregano.
3/4 tbsp. dried thyme.
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*The dish will be extremely soupy at this point, but that's okay: the rice will absorb most of the liquid, leaving behind a veggie-filled tomato sauce and fluffy rice.
**There will likely be layer of crispy rice at the bottom of the pan. I like to set these crispy bits aside for those who like them (a.k.a. the hubster and me).