Exercise? I thought you said extra rice. This Cajun sausage and rice skillet might not be allowed on your new year’s resolution diet but it sure is YUM!
- 14 oz. cajun Mountain View Andouille sausage
- 1 tsp smoked paprika
- 1 Diced red pepper
- 1/2 onion diced
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/8 tsp freshly cracked black pepper
- 1 can tomato paste
- 1 cup long-grain white rice
- 3/4 cup cups chicken broth
- Parsley chopped (optional)
Add oil to a large cast iron skillet over medium-high. After the oil simmers, add the Mountain View Cajun sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
Add diced red peppers and onion, sauté for 4-5 minutes.
Add all seasonings (except cayenne and paprika) and cook for about 1 minute. Remove from the pan and set aside with the sausage.
Add 1 small can tomato paste and about ¾ cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne for a nice spicy kick. (It’s not Cajun if it doesn’t have a little spice!)
Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley if you want to feel fancy.