Cajun Sausage & Rice Skillet
The summer has caught up with us, finally. The weather has gotten to be quite hot, and our cooking motivation has definitely suffered. I can only offer my sincere apologies for the long delay between posts. This recipe was adapted from our long-time favorite, Cooking Light Weeknight. I made a couple of small adaptations because I wanted to use the entire 12 oz package of Andouille sausage we picked up (the recipe calls for 8), and I saw no need to skimp on mushrooms or onions. The result was quite tasty, and nice and spicy, which is good because we are conditioning for a trip to New Orleans in November! I also had to make my own Cajun seasoning, adapted from this recipe, doubled, except for the white pepper which we didn’t have, which was replaced with more black pepper. This dish uses a few ‘semi-homemade’ ingredients, like pre-packaged sliced mushrooms and instant rice, but it comes together in about 20 minutes and is worth the conveniences!
Cajun Sausage & Rice Skillet (Serves 6-8)
- 12 oz Andouille sausage, sliced into thin rounds
- 1 medium yellow onion, chopped
- 2 cups sliced mushrooms
- 3 tbsp Cajun seasoning (salt-free)
- 1 tbsp vegetable oil
- 32 oz chicken broth (1 carton)
- 3 cups instant rice
- 1 15 oz can kidney beans, drained
- kosher salt
- Heat oil in very large cover-able pan or medium sauce pan over medium-high heat. Add onion, sausage, mushrooms and Cajun seasoning. Cook for 10-15 minutes, or until everything is nice and tender.
- Add rice, beans, broth, and a pinch of salt to pan, bring to boil, cover, and simmer for 10-15 minutes or until most of liquid is absorbed.
- That’s it! Enjoy.