Cajun Rice with Sausage

Flecked with brightly colored peppers, this spicy, savory rice captures the flavours of Louisiana. It’s a quick one-pan dinner that shows up on the menu a lot around here, and also works great as a side dish.

Rice by the Bluenose Baker

The recipe originated from Our Best Bites, way back when I first started cooking for myself and my husband. I was on the lookout for dishes to expand my repertoire (and our pretty picky tastes.) I didn’t know how well this one would go over – at the time I didn’t really like rice and my husband didn’t really like peppers. But we both enjoy sausage and spice – so I gave it a go and we loved it. It’s since become a total staple.

You’ll need sausage, onion, celery, bell pepper, garlic, rice, Cajun seasoning, hot pepper sauce (Tabasco or something similar – I tried out this great local stuff) and beef broth.

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This recipe features the “Holy Trinity” of Cajun cooking: celery, onion and green pepper. I find it a bit strong with all green pepper, so I toss in some red as well. Plus it looks prettier! If I have yellow pepper I’ll use a bit of that too. Chop up those veggies.

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Heat a large skillet or pot over medium heat, and crumble the sausage into it. Turkey and pork sausage both work equally well. Today I’m using a great Italian sausage from a local meat shop (The Pork Shop) but I often use Italian turkey sausage. Mild sausage lets you control the heat, but you can use spicy if you like things hot! If you’re using a lean turkey sausage, you may want to heat a bit of olive oil in the skillet before adding the meat (especially if your skillet is not non-stick.)

When the sausage is starting to brown (but isn’t yet completely cooked), add the onion, celery, peppers and garlic. You want a little bit of fat in the pan to help the vegetables cook – you may need to add a bit of oil to turkey sausage. Conversely, if pork sausage has given off a ton of grease, you can drain some of it.

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Cook until the sausage is browned and the vegetables are tender.

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Toss the rice into the skillet and cook for 2-3 minutes, stirring very frequently, until the rice begins to appear translucent.

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Season the rice with Cajun seasoning , hot pepper sauce and 1/8 teaspoon black pepper.

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Add the beef broth and bring to a boil.

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Cover the pan, reduce the heat and simmer for 20 minutes, until all of the liquid has absorbed.

Taste the rice and add salt, pepper or hot sauce as needed.

Serves 4 as a main dish, more as a side dish. Recipe can easily be doubled.

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We love this rice! Leftovers reheat well, and make a great lunch the next day. It’s a great dairy-free meal, and is gluten-free as long as your sausages are – check your local meat shop for sausages without fillers.

Cajun Rice

Cajun Rice with Sausage

  • Servings: 4
  • Print

Adapted from Our Best Bites

Ingredients:

  • 2 links Italian pork or turkey sausage (about 6 ounces/170 grams)
  • ½ of a medium onion, minced
  • ¼ cup minced celery (about 3 small stalks)
  • ¼ of a green bell pepper, chopped
  • ¼ of a red or yellow bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice
  • ½ teaspoon Cajun seasoning
  • 5 drops hot pepper sauce (or to taste)
  • 2 cups low sodium beef broth
  • Salt and freshly ground black pepper to taste

Directions:

Heat a large skillet (with sides and a lid) or saucepan over medium heat. Crumble the sausage and add to the skillet, stirring occasionally to break it up. When the sausage is starting to brown ( but isn’t yet completely cooked), add the onion, celery, peppers and garlic. Cook until the sausage is browned and the vegetables are tender. If you’re using turkey sausage, you may need to add a bit of olive oil along with the vegetables, and if you’re using pork sausage, you may want to drain a bit of the fat before adding the vegetables.

Add the rice to the skillet and cook for 2-3 minutes, stirring very frequently, until the rice begins to appear translucent. Season the rice with Cajun seasoning , hot pepper sauce and 1/8 teaspoon black pepper. Add the beef broth and bring to a boil.

Cover the pan, reduce the heat and simmer for 20 minutes, until all of the liquid has absorbed.

Taste the rice and add salt, pepper or hot sauce as needed.

Serves 4 as a main dish, more as a side dish. Recipe can easily be doubled.

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3 thoughts on “Cajun Rice with Sausage

  1. CakePants says:

    This looks fantastic! We eat a lot of rice in my house, but I don’t often try out new rice dishes so we’re in a bit of a “rice rut,” if you will. I’ll have to give this a try sometime!

    Like

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