Smoked sausage, rice, and veggies simmered with Cajun spices for a hearty, flavorful one-pan dinner.
# What You'll Need:
→ Meats
01 - 12 oz smoked sausage (Andouille or kielbasa preferred), 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 (store-bought or homemade)
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon dried thyme
13 - 1/4 teaspoon dried oregano
14 - 1/2 teaspoon salt (adjust to taste)
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)
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and sauté for 4–5 minutes until browned. Remove sausage from pan and set aside.
02 - In the same skillet, add onion, red and green bell peppers, and celery. Sauté for 4–5 minutes until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
04 - Add rinsed rice to the skillet and cook for 1 minute, stirring to coat grains and toast lightly.
05 - Add drained diced tomatoes, chicken broth, Cajun seasoning, paprika, thyme, oregano, salt, black pepper, and cayenne pepper if desired. Stir thoroughly to blend flavors.
06 - Add browned sausage back to the skillet. Bring contents to a gentle simmer, mixing well.
07 - Reduce heat to low. Cover and let cook for 18–20 minutes until rice is tender and liquid is absorbed, stirring occasionally to prevent sticking.
08 - Remove skillet from heat and keep covered for 5 minutes. Fluff rice with a fork before serving.
09 - Top with chopped parsley and sliced spring onions before serving.
