Cajun Sausage and Rice Skillet

INGREDIENTS

• 1 tablespoon Olive oil
• 12 oz Andouille Sausage sliced
• 1 cup Onion diced
• 1 cup Celery diced
• ½ cup Red Bell Pepper diced
• ½ cup Yellow Bell Pepper diced
• 1 cup Celery diced
• 3 tablespoon Tomato Paste
• 3 cloves Garlic minced
• 1 ½ teaspoon Cajun seasoning
• 1 teaspoon Smoked Paprika
• 1 teaspoon Thyme
• 1 cup Long-grain white rice
• 1 - 14.5 oz can Fire-roasted tomatoes with juice
• 2 cups Chicken broth
• 2 tablespoon Fresh parsley chopped

DIRECTIONS

1. Slice your sausage into rounds. In a large skillet over medium heat, cook the sausage until browned on both sides, about 5–6 minutes. Remove from the skillet and set aside.
2. In the same skillet, add a bit of oil if needed. Sauté diced onions, bell peppers, and celery. Season with salt and pepper. Sautee for 3 to 4 minutes
3. Add garlic and cook for an additional minute
4. Stir in uncooked rice and toast for 1–2 minutes, letting it absorb the flavors.
5. Add tomato paste and cook for another minute
6. Add thyme, Cajun seasoning, and smoked paprika
7. Add chicken broth, diced tomatoes and sausage. Mix to combine. Bring to boil
8. Cover the skillet with a lid and simmer over low to medium heat for 18–20 minutes, or until the rice is fully cooked and the liquid is mostly absorbed.
9. Stir once or twice during cooking to prevent sticking.
10. Remove from heat and let the skillet rest, covered, for 5 minutes.
11. Then fluff the rice with a fork.
12. Garnish with chopped parsley or green onions and serve hot.