The whole family will love this sausage and rice! Fluffy rice, rich tomato sauce, and your favorite sausage come together in a 55-minute Cajun-spiced dinner
Course Main Course
Cuisine American
Keyword how do I make sausage and rice recipe, how to make sausage and rice recipe, sausage and rice recipe
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Resting Time 15 minutesminutes
Servings 6servings
Calories 484kcal
Author Kathleen
Ingredients
2tablespoonsvegetable oil
14ounces andouille, or kielbasa sausage, sliced
1cupyellow onion, chopped
1red bell pepper,ribs and seeds removed and chopped
1green bell pepper,ribs and seeds removed and chopped
4clovesgarlic, minced
2teaspoons smoked paprika
3teaspoonCajun seasoning
2teaspoons dried Italian seasoning
1 1/2 cupsraw/uncooked long-grain white rice
1--1.5cupschicken broth
1(15-ounce) candiced tomatoes,including juice
1(8-ounce) cantomato sauce
1pinch ofgranulated sugar
2tablespoonsfresh parsley,chopped, optional
3tablespoonsgreen onions, thinly sliced, optional
Instructions
In a large skillet over medium heat, heat the oil. Add the sausage and brown on both sides. Remove to a plate; set aside.
Add the onion, red, and green peppers and saute, adjusting heat if needed, until the veggies soften. Add the garlic and saute for another 1-2 minutes, or until the garlic becomes fragrant.
Sprinkle smoked paprika in the skillet and saute, stirring constantly so it doesn't burn for 1-2 minutes, or until fragrant. Stir in cajun seasoning and Italian seasoning.
Stir in the rice, chicken broth, diced tomatoes including juice, tomato sauce, and a pinch of sugar.
Stir the skillet well making sure all the rice is well coated. Scrape the bottom of the pan to loosen up all brown bits. Return browned sausage to skillet.
Bring to a boil, immediately reduce heat to low, cook covered until rice is tender, about 22-25 minutes. If rice is undercooked, add a little water or broth and cook, covered, until tender. Remove from heat. Adjust seasoning if needed. Remove the lid, stir, then allow to rest 10-15 minutes.
Garnish with parsley, and green onions then serve.