Smoked Sausage Rice Meal (Printable Version)
Satisfying one-pot meal with smoked sausage, fluffy rice, colorful peppers, and a warm Cajun spice blend.
# Ingredients:
→ Meat
01 -
200 g Andouille sausage, sliced
→ Vegetables
02 -
100 g yellow onion, finely diced
03 -
100 g green bell pepper, diced and deseeded
04 -
100 g yellow bell pepper, diced and deseeded
05 -
3 cloves garlic, minced
06 -
15 g fresh green onions or parsley, chopped for garnish
→ Pantry
07 -
15 ml extra virgin olive oil
08 -
180 g long-grain white rice, uncooked
09 -
480 ml low-sodium chicken broth
10 -
20 g tomato paste, double concentrated
11 -
5 g Cajun seasoning
12 -
3 g smoked paprika
13 -
3 g coarse sea salt
14 -
2 g freshly ground black pepper
# Steps:
01 -
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add sliced Andouille sausage and cook until crisp and golden on the edges. Remove sausage and set aside.
02 -
Using the same skillet, add diced onion and bell peppers. Sauté on medium heat for 5 minutes until softened and lightly caramelized. Stir in minced garlic during the last 30 seconds.
03 -
Add uncooked rice to the vegetables and toast for 1 minute, stirring constantly. Pour in chicken broth, tomato paste, Cajun seasoning, smoked paprika, sea salt, black pepper, and browned sausage. Scrape bottom of pan to incorporate browned bits. Stir thoroughly until tomato paste dissolves.
04 -
Bring mixture to a rolling boil. Reduce heat to low, cover tightly, and simmer undisturbed for 20 minutes allowing rice to absorb flavors.
05 -
Turn off heat and let the covered pot rest for 5 to 10 minutes. Fluff rice gently with a fork, ensuring sausage is evenly distributed.
06 -
Plate the rice and sausage mixture and top with freshly chopped green onions or parsley to add brightness and color.
# Notes:
01 -
Allowing the rice to rest after cooking prevents mushiness and helps achieve fluffy, distinct grains.
02 -
Scraping browned bits off the pan adds depth and enhances overall flavor.