One Pot Cajun Sausage and Rice
One Pot Cajun Sausage and Rice is insanely flavorful and has similar ingredients to jambalaya, but is easier to make for a weeknight dinner.
Servings: 4 servings
Ingredients
- 14 ounces smoked sausage or spicy Andouille
- 1 tablespoons vegetable oil
- ½ cup diced yellow onion
- 1 small green bell pepper
- 1 small red bell pepper
- 1 tablespoon cajun seasoning
- 15 ounce can fire roasted diced tomatoes
- 1 cup long grain white rice
- 1 ½ cups chicken broth
- 2 green onions sliced, for garnish
Instructions
- Slice the sausage into ½-inch thick pieces. Chop onion and bell pepper into bite sized pieces; discard seeds and membrane.
- Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sausage and onion and saute for several minutes, stirring occasionally as the sausage browns; about 5 minutes.
- Add the peppers to the skillet and saute for 1-2 minutes.
- Stir in the rice and the cajun seasoning and cook for an additional minute.
- Pour in the tomatoes (with juices), rice, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.
- Turn the heat up to medium-high and bring to a boil. Cover and reduce heat to low and simmer for 20 minutes.
- After 20 minutes, turn off the heat. Let rest for 5 minutes with the lid on.
- Remove the lid, stir and fluff the rice. Garnish with sliced green onions and serve.
Notes
Storage - Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating - For best results, reheat in a pan on the stove. You can add a splash of water or broth to moisten the rice again. You can also reheat in the microwave for 60-90 seconds, stirring midway through.
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Nutrition
Calories: 520kcal | Carbohydrates: 49g | Protein: 18g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 72mg | Sodium: 1465mg | Potassium: 408mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1507IU | Vitamin C: 33mg | Calcium: 75mg | Iron: 3mg
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