2 tablespoons olive oil
1 pound smoked sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 1/2 cups long-grain white rice
3 cups chicken stock
1 (14.5-ounce) can diced tomatoes, undrained
Salt and pepper to taste
2 green onions, sliced for garnish
Directions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned, about 5 minutes.
Remove the sausage from the pot and set aside. In the same pot, add the chopped onion, green bell pepper, and red bell pepper. Sauté until the vegetables are tender, about 5 minutes.
Stir in the minced garlic, Cajun seasoning, thyme, smoked paprika, and cayenne pepper. Cook for an additional 1 minute until fragrant.
Add the rice to the pot and stir to coat with the spices and vegetables. Pour in the chicken stock and the can of diced tomatoes (including juice). Stir well to combine.
Return the sausage to the pot, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
Season with salt and pepper to taste. Serve hot, garnished with sliced green onions.
Variations & Tips
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For a seafood twist, consider adding shrimp during the last 5 minutes of cooking, allowing them to cook through until pink. You can also experiment by using different types of sausages, such as andouille for a spicier kick or chicken sausage for a lighter option. To make the dish vegetarian, omit the sausage and use vegetable broth instead of chicken stock. Add additional vegetables like zucchini or mushrooms for more variety and texture.
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