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Cajun Beef Sausage and Rice Skillet

Cajun Beef Sausage and Rice Skillet
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A flavorful and hearty one-pot meal featuring smoky beef sausage, the Cajun ‘holy trinity’ of vegetables, and aromatic rice. This simple skillet dinner is designed for busy weeknights, offering a comforting meal with minimal cleanup.

Ingredients

Scale

1 lb Smoked Beef Sausage, sliced into ½-inch rounds
1 tablespoon Olive Oil
1 large Yellow Onion, chopped
1 large Green Bell Pepper, chopped
2 stalks Celery, chopped
3 cloves Garlic, minced
1 ½ cups Long-Grain White Rice, uncooked
3 cups Chicken Broth (or Beef Broth)
1–2 tablespoons Cajun Seasoning
1 teaspoon Dried Thyme
½ teaspoon Salt
½ teaspoon Black Pepper
¼ cup Fresh Parsley, chopped
2 stalks Green Onions, chopped

Instructions

  1. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat
  2. Add sliced smoked beef sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove sausage and set aside, leaving rendered fat in the pa
  3. Reduce heat to medium and add chopped onion, green bell pepper, and celery. Sauté until vegetables soften, about 6-8 minutes
  4. Stir in minced garlic, Cajun seasoning, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant
  5. Add the uncooked white rice to the skillet and stir for 1-2 minutes to toast the grains
  6. Pour in the broth, scraping up any browned bits from the bottom of the pa
  7. Bring to a boil, then reduce heat to low. Return the sausage to the skillet, cover tightly, and simmer for 18-20 minutes until rice is tender
  8. Remove from heat and let rest, covered, for 5 minutes
  9. Fluff with a fork, stir in half the parsley, and garnish with remaining parsley and green onions before serving

Notes

Do not overcrowd the pan when browning the sausage; work in batches if necessary to ensure a crispy exterior.

Toasting the rice for a few minutes before adding liquid adds a nutty depth of flavor.

Avoid lifting the lid while the rice simmers to prevent steam from escaping.

Substitutions: You can use andouille halal beef andouille sausage for more heat, or brown rice for a whole-grain option (though brown rice will require more liquid and a longer cook time).

Storage: Leftovers keep in the refrigerator for 3-4 days or can be frozen for up to 3 months.

Nutrition

Find it online: https://fabiloustaste.com/cajun-beef-sausage-and-rice-skillet/