Sausage and Rice Skillet

All right, guys, you’ve seen the title and the thumbnail, and yes, we got an easy one today. You know I love these one-pot meals because they quick and they always delicious. I’m gonna show you guys how to make a sausage and rice skillet. Delicious. Get in your kitchen, let’s go.

Why You’ll Love This

You know I love these one-pot meals because they quick and they always delicious.
Nothing like a one-pot meal. They’re always quick. They’re always easy. Most of all, they delicious.

Ingredients

• andouille sausage
• white rice (I’ve already rinsed it)
• Roasted diced tomatoes
• chicken broth
• yellow and red bell pepper
• chopped celery
• smoked paprika
• Cajun seasoning
• garlic
• onions
• olive oil
• thyme
• tomato paste
• salt
• pepper
• freshly chopped parsley

Instructions

1. We’re gonna start off by heating up our olive oil over a medium-high heat.
2. Once that pan heats up, you wanna add your sausage.
3. We’re gonna cook these babies until they’re brown on all sides.
4. We’re gonna pause our heat real quick.
5. We’re gonna get these babies removed. I’m gonna set ’em here in a bowl.
6. We’re gonna unpause our heat.
7. We’re gonna add our onions, our celery, and our peppers.
8. We’re gonna hit that with a little salt, little pepper.
9. We’re gonna saute these for the next three or four minutes ’til they soften.
10. After about three to four minutes, we’re gonna go in with our garlic.
11. We’re gonna cook this for another minute or so.
12. After about that minute, we’re gonna go in with our rice.
13. We’re gonna get this slightly toasted for about a minute or so.
14. We’re gonna let that rock out for another minute while we toast that rice.
15. Now we’re gonna go in with our thyme, our Cajun seasoning, and our smoked paprika.
16. Cook this for another 30 seconds.
17. After that 30 seconds, we’re gonna go in with our chicken broth.
18. Our diced tomatoes.
19. And back in with our sausages.
20. We’re gonna get this mixed up.
21. At the same time, we’re gonna bring it to a boil.
22. Once this comes to a boil, we’re gonna reduce our heat to a simmer.
23. We’re gonna cover this up.
24. We’re gonna let that cook for 18 to 20 minutes.
25. Until that rice is tender and the liquid has been absorbed.
26. We’re gonna turn our heat off.
27. I’m gonna remove it from our heat.
28. Over to our cutting board.
29. We’re gonna remove our top.
30. I’m gonna fluff that rice just a little bit.
31. Give it a good mix.

Cooking Tips

We’re gonna let it rest for about five minutes.

Serving Suggestions

We’re gonna end this off by adding some freshly chopped parsley here.

So, until then, y’all already know who I am. And remember, I’m not a chef. I’m just a chef. Him just cook a lot. And I’m out. Peace. Oh, man.