Cajun Sausage and Rice Skillet

Name: Cajun Sausage and Rice Skillet
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 6 andouille sausages, sliced into rounds; 1 white onion, diced; 2 red bell peppers, diced; 1 tbsp vegetable oil; 500ml long grain rice; 1.5 litres chicken stock; Bunch spring onions, sliced; 400g tin chopped tomatoes; 250g mild cheddar, grated; Salt, to taste; 2 tsps smoked paprika; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsps dried garlic; 1/4 tsp chilli powder; 1/4 tsp black pepper

by Amy Massey

6 Servings

1 hr

This recipe was born out of an experiment of mine in the kitchen recently. A fantastic local butcher to us makes andouile sausages, which are not so easy to find in the north of England. I just absolutely love the spice and flavour these sausages have and really wanted to come up with a dish that would showcase and compliment the flavours, rather than just having the sausages cooked whole.

This Cajun sausage and rice skillet was the perfect solution and I ended up making a large batch to freeze more for a rainy day. The rice cooked among all of the delicious flavours of the sausages and added spices and fresh peppers and spring onions added texture, whole the sharpness of the cheddar cheese added a salty yet creamy finish.

A great, wholesome one pot meal that is the perfect "throw everything together" kind of recipe.

The juicy sausages are cooked with peppers and onions, allowing everything to take on the flavours of the spices.

Then everything cooks down in the sauce made of chopped tomatoes and stock, allowing the rice to take on all of that delicious flavour.

Cheddar cheese and spring onions are added at the end, allowing the cheese to melt into the rice giving it a gooey and delicious texture.

Cajun Sausage and Rice Skillet

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Recipe details

Yield 6 Servings
Time spent: Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr

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Ingredients

For the skillet

6 andouille sausages, sliced into rounds
1 white onion, diced
2 red bell peppers, diced
1 tbsp vegetable oil
500ml long grain rice
1.5 litres chicken stock
Bunch spring onions, sliced
400g tin chopped tomatoes
250g mild cheddar, grated
Salt, to taste

For the spice mix

2 tsps smoked paprika
1 tsp dried oregano
1 tsp dried thyme
1/2 tsps dried garlic
1/4 tsp chilli powder
1/4 tsp black pepper

Instructions

Add the oil to a large, heavy based saucepan and heat over a medium heat.
Add the sausages and fry until cooked and golden brown on both sides, around 6 minutes.
Remove the sausages and set aside.
Add the onion and fry until soft, about 3 minutes.
Add the bell pepper and cook until softened and the vegetables are golden, about another 3 minutes.
Add the spice mixture and cook for about a minute until fragrant.
Add the tomatoes, followed by the rice and chicken stock and stir together well.
Add a good pinch of salt, put the lid on the pan and turn up the heat, allowing everything to come to a quick boil.
Reduce the heat to low, then cook, covered, for 10 minutes.
Remove the lid and allow everything to simmer until the rice is cooked and has absorbed all of the stock, about 15-20 minutes.
Add in the spring onions and grated cheddar and stir well to combine, until the cheese h
as melted.

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Cajun Sausage and Rice Skillet

Cajun Sausage and Rice Skillet

Recipe details

Ingredients

For the skillet

For the spice mix

Instructions

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Cajun Sausage and Rice Skillet

Cajun Sausage and Rice Skillet

Recipe details

Ingredients

For the skillet

For the spice mix

Instructions

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