CAJUN SAUSAGE AND RICE SKILLET

Hi, new top choice! I think about this Cajun Sausage and Rice Skillet sort of like “jambalaya light”. It has comparable flavors and fixings as jambalaya, however it’s a marginally downsized, disentangled variant, ideal for brisk weeknight supper. What’s more, the best part? The extras are SO GOOD. So don’t hesitate to add this delectable skillet to your feast prep revolution!

WHAT KIND OF SAUSAGE DO I USE?

In the event that you can’t discover any in your general vicinity (I don’t know how promptly accessible this is outside the southern U.S.), you can utilize any smoked frankfurter in its place.

IS CAJUN SAUSAGE AND RICE SPICY?

It very well may be, contingent upon the fixings you use. I utilized a “medium” heat Andouille frankfurter, which had a decent measure of zesty warmth, just as a little cayenne pepper in my Cajun preparing mix. In the event that you need to make this dish gentle, try to get a non-hot smoked wiener, and you can skirt the cayenne pepper in the flavors recorded in the formula.

Would i be able to USE STORE BOUGHT CAJUN SEASONING?

The formula beneath incorporates a half bunch of my custom made Cajun preparing, less the salt in light of the fact that different fixings in the skillet contained enough salt that I didn’t have to include more. The aggregate sum of flavors utilized is around 1 tablespoon. On the off chance that you’d prefer to utilize a locally acquired Cajun preparing mix, first verify how much salt it contains. Many locally acquired Cajun preparing mixes contain a great deal of salt and are utilized more like a flavoring salt, or table flavoring, and presumably won’t function admirably for this formula. In the event that the mix you have is generally just spices and flavors, I would use around 1 Tbsp for this formula.

Would i be able to USE BROWN RICE?

Earthy colored rice requires more fluid and an any longer cook time than white rice, so you should consider in the event that you endeavor to substitute earthy colored rice for the white rice in this formula. While I haven’t tried an earthy colored rice adaptation, I would most likely include in any event another cup of chicken stock and increment the stew time to more like 40 minutes.

Fixings

14 oz. Andouille wiener

1 Tbsp cooking oil

1 chime pepper

1 tsp smoked paprika

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 newly broke dark pepper

1 15oz. can fire cooked diced tomatoes

1 cup long grain white rice

1.5 cups chicken stock 2 green onions, cut

Steps

1 Slice the wiener into ¼-½ inch thick cuts. Include the hotdog and cooking oil to a profound skillet or Dutch stove and sauté over medium warmth until the wiener is all around seared. Try not to stress if the frankfurter starts to brown on the lower part of the skillet. That is additional flavor that will cook into the rice later.

2 While the wiener is cooking, dice the chime pepper. When the hotdog is seared, add the ringer pepper to the skillet and keep on sauté for around one more moment.

3 Add the flavors (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and dark pepper) to the skillet with the wiener and chime pepper and keep on sauté for brief more to toast the flavors.

4 Add the fire cooked diced tomatoes (with juices), rice, and chicken stock to the skillet. Mix to consolidate and break up any seared pieces off the lower part of the skillet.

5 Place a cover on the skillet, turn the warmth up to medium-high, and permit the stock to go to a full bubble. When it arrives at a bubble, turn the warmth down to low and let the skillet stew for 20 minutes. Following 20 minutes, eliminate the skillet from the warmth and let it rest, with the top on, for an extra 5 minutes.

6 After the skillet has rested, eliminate the cover, and crease the frankfurter and rice to redistribute the rice and hotdog all through. Top with cut green onions and serve!

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