Cajun Andouille Sausage and Rice Skillet

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 8 oz andouille sausage, sliced
• 1 ½ cups chicken broth
• 1 cup long-grain rice
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 2 tablespoons fresh parsley, chopped
• 2 green onions, sliced
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and bell pepper, sauté until softened.
3. 3 Stir in garlic and Cajun seasoning, cooking for another minute.
4. 4 Add sausage slices and cook until browned.
5. 5 Stir in chicken broth, rice, smoked paprika, and cayenne pepper.
6. 6 Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
7. 7 Remove from heat, fluff with a fork, and stir in parsley and green onions.
8. 8 Season with salt and pepper to taste before serving.

Equipment

• Large skillet with lid

Variations

• Add shrimp for a seafood twist.
• Stir in diced tomatoes for extra juiciness.

Substitutions

• If andouille is unavailable, substitute with kielbasa or any smoked sausage.
• Use vegetable broth for a vegetarian option.

Pairings

• A cold lager or a glass of oaked Chardonnay complements the dish beautifully.

Nutrition

Tips

• For extra flavor, toast the rice in the skillet before adding liquids.
• Customize the spice level by adjusting the cayenne pepper to your preference.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pairs perfectly with a crisp green salad or cornbread on the side.
• A squeeze of fresh lemon adds brightness.

FAQ