CAJUN SAUSAGE AND RICE SKILLET
Hello, new favorite! I think the Cajun SaI think similar to the “jambalaya light”. It’s is got the same flavors a.” ingredients; however, it’s a less streamlined, ed, the more straightforward version that is perfect for a an easy dinner for a weekniganThe most excellent aspect? The leftovers are delicious. You are welcome to add this delightful skillet to your menu prep routine!
WHAT KIND OF SAUSAGE DO I USE?
For this meal to taste delicious, you should find Andouille sausage, the name of a pork s sausage smoked and commonly utilized for Louisiana cooking. If you’re unable to locate any, you can not be sure how easily accessible it is outside of Southern U.S.) You could use any other smoked sausage as a substitute. If you’d like to go as you can purchase some sorbet experience, look at the range avail Cajungrocer.com.
CAN I USE STORE-BOUGHT CAJUN SEASONING?
The recipe below contains one half-portion from the recipe for homemade Cajun seasoning with no salt since all the ingredients used in this pan had enough salt not to add anything. Thadd anything approximately one tablespoon. If you’re planning to use a shop-you planning blend, you should first examine the amount of salt it has. Most store-bought Cajun seasoning blends have large amounts of salt, and are more of seasoning sats or table seasoning and will probably not be suitable for this recipe. If the mix you’re using is mostly spices and herbs, I woulprimarilyest using them around Io make this recipe.
CAN I USE BROWN RICE?
Brown rice will require more liquid and has a longer cooking duration than white rice,, so you’ll need to act some if you decide to sub rice in place of white in this, reciinsteadough I haven’t tried brown rice in this recipe. I would suggest adding at min, mum another one cup of chicken broth, and those of the simmer tie to around 40 minutes.
14 oz. Andouille sausage* ($3.99)
1 Tbsp of cooking oil ($0.04)
One bell pepper ($0.89)
1 tsp smoked paprika ($0.10)
1/2 teaspoon dried oregano ($0.05)
1/2 teaspoon dried thyme ($0.05)
1/4 teaspoon of garlic powder ($0.02)
14 tbsp onion powder ($0.02)
1/8 tsp cayenne pepper ($0.02)
1/8 TSP freshly cracked black pepper ($0.01)
1 15oz. can diced tomatoes that have been roasted and fried ($1.00)
1 cup of white long-grain rice ($0.62)
1.5 cups chicken broth ($0.20)
Two green onions cut ($0.20)
Cut the sausage into 1/4 to 1/2 millimeter thick strips. Add the link and the cookinglinktandor Dutch oven, and cook over moderate heat until the sausage has nicely browned. Be patient when the sausage begins to turn brown alinkaturns‘s a nice flavor to blend with the rice later.
While the sausage cooks, cut the bell pepper into small pieces; after the sausage has browned, add the bell pepper to the skillet. Continue to cook for another minute.
Include the seasonings (smoked oregano, paprika, garlic powder, thyme onion powder, cayenne as well as black pepper) to the skillet along with the bell pepper and sausage and sauté for a further minute for the spice to be toasted.
Add the chopped tomatoes (with juices) rice, diced tomatoes, and chicken broth into the skillet. Stir until combined and dissolving any brown bits from the dissolve of the pan.
Cover the skillet, then increase the heat to med, increase let the broth reach a command. Let the broth completely boiling point. It is time to reduce the heat; reduce the skillet to cook for about 20 mins. Within 20 minutes, take the skillet from the flame and let it sit in the covered area for five minutes.
After the skillet has cooled close the lid and fold the sausage and rice around, distribute the sausage and rice throughout, sprinkle with chopped green onions, and serve!