Feeling like taking a trip to the Bayou & Louisiana tonight. Skillet Cajun Sausage Peppers & Rice is what’s for dinner tonight. Listening to some Hank Williams Sr while cookin’
- 1 1/2 cups white rice
- 2 tsp olive oil
- 1 (12 ounce) package andouille smoked sausage
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small white onion, quartered and sliced
- 4-6 cloves garlic, minced
- 1/2 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 5 tbsp tomato paste
- 1 1/4 cup low-sodium chicken broth
- 1 tsp smoked paprika
- 1/2 tsp cajun seasonings
In a small saucepan, cook rice according to the package’s directions.
Place a large cast iron skillet over medium-high.
Once the skillet is hot, add the oil. After the oil is heated add the sausage and cook until browned on both sides, about 5 minutes.
Remove from the pan and set aside.
Add the peppers, onions and garlic, saute for 4-5 minutes. Remove from the pan and set aside with the sausage.
Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. then add the paprika, cajun seasonings, salt & pepper. Allow the mixture to simmer for 1 minute,
Stir in the cooked rice, sausage, pepper and onions until combined. Serve while warm.
OPTIONAL: Add some chicken and/or shrimp for a simple Jumbalaya