Jambalaya Inspired Sausage and Rice Skillet

• 1 tablespoon olive oil
• 1 pound smoked sausage, sliced
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 1 cup long-grain rice
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 2 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned.
2. 2 Remove sausage and set aside. In the same skillet, sauté onion and bell pepper until softened.
3. 3 Add garlic, paprika, cayenne, and thyme, cooking for 1 minute until fragrant.
4. 4 Stir in the rice to coat with the spices, then add the chicken broth and diced tomatoes.
5. 5 Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. 6 Stir in the cooked sausage, cover, and cook for an additional 5 minutes.
7. 7 Remove from heat and let sit, covered, for 5 minutes. Garnish with parsley if desired before serving.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add shrimp or chicken for extra protein.
• Toss in frozen peas or diced okra during the last 5 minutes of cooking.

Substitutions

• Substitute vegetable broth and a plant-based sausage for a vegetarian version.
• Use long-grain brown rice for a nuttier flavor, adjusting the cook time accordingly.

Pairings

• Cornbread
• Green Salad
• Iced Tea

Nutrition

Tips

• For a smokier flavor, use andouille sausage.
• If you prefer less heat, reduce the cayenne pepper to 1/4 teaspoon.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove with a splash of broth.

Serving Suggestions

• Serve with a side of cornbread and a crisp green salad.
• Pair with a cold glass of iced tea or a light lager.

FAQ