Ingredients
- 1 tablespoon olive oil
- 12 oz fully cooked smoked beef sausage link, cut into ¼-inch slices
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch of red pepper flakes
- 1 ½ cups chicken stock
- 1 (14.5 oz) can diced tomatoes (do not drain)
- 1 cup long-grain rice (Jasmine rice recommended)
- 1 (15.5 oz) can red kidney beans, drained
- Fresh chopped parsley for garnish
- Salt to taste
Instructions
- Heat the Skillet: In a large 12-inch skillet (with a lid), heat olive oil over medium-high heat. Add the sausage slices and sauté for about 5 minutes. Remove the sausage from the skillet and set aside.
- Cook the Onion and Garlic: In the same skillet, add the diced onion and cook for 3-5 minutes, or until soft. Add the minced garlic and cook for another minute until fragrant.
- Season and Combine: Return the sausage to the skillet and sprinkle in the Cajun seasoning, smoked paprika, chili powder, onion powder, garlic powder, and red pepper flakes. Stir to coat everything evenly.
- Add Liquids and Rice: Pour in the chicken stock, diced tomatoes (with juice), and rice. Turn the heat up a bit and bring it to a simmer. Stir and scrape any browned bits from the bottom of the skillet.
- Cook the Rice: Reduce the heat to low, cover with a lid, and cook for 20 minutes. (Do not lift the lid during cooking.) After 20 minutes, turn off the heat and let it sit with the lid on for an additional 5-10 minutes.
- Add Beans and Garnish: Remove the lid, stir in the drained beans, and garnish with fresh chopped parsley. Adjust salt to taste.
Notes
undefined
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: 1 serving
- Calories: 432 kcal
