Cajun Sausage and Pepper Rice Skillet


There are a few perks to living in Michigan – one is picking strawberries on your lunch break. Our health park is about 2 miles from a strawberry patch and it has become a June ritual to go picking at lunch.

A co-worker asked me to go and knowing they only accept cash, I told her I would pass. And then she did the sweetest thing and said she had plenty of cash and I could Venmo her. Thank goodness for today’s technologies!

We picked and talked and soaked up the sun. My berries were weighed first and she promptly paid the $10.50 owed. Her berries were then paid and she went to hand over the $18.50 she owed…only to discover that she was $0.68 short. The (older) woman working the little stand wasn’t sure what to do with us. I offered to put back a quart of berries that she could sell (there’s a whole bunch of quarts lined up for sale!) but she wasn’t so fond of that idea.

She asked if we lived close. I said that we worked close and she asked that I bring her the $0.68 today. So, I did. I went at lunch and she seemed rather relieved to see me make good on my promise. Perhaps I should have suggested Venmo – ha! It was cute. Only in small town middle America would such a thing happen, I swear.

After delivering the change to the strawberry patch attendant, I returned to my office to fire up my new iPhone (happy early birthday to me) and warm up my lunch. I walked away while it was warming the microwave and when I returned – oh the smells! What is it about Cajun spices that always sound – and smell – so divine!?

This SUPER simple meal uses one of my pantry staples – ready rice! Who doesn’t have 90 seconds to warm up a whole grain? Coupled with andouille sausage, peppers, onions, and big Cajun flavor, this meal hits the spot time and time again. I scale back the cayenne for the little mouths I feed, but if you like things spicy, throw it on it! Enjoy!

Cajun Sausage and Pepper Rice Skillet

Author: 

Prep time: 

Cook time: 

Total time: 

Serves: 5 servings (about 2 cups each)

 

Ingredients

  • 2 tsp extra-virgin olive oil
  • 1 (12 oz) package andouille sausage, sliced into ¼-inch thick rounds
  • 2 red bell peppers, sliced
  • 1 yellow bell pepper, sliced
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • ½ tsp ground black pepper
  • 5 Tbsp tomato paste
  • 1¼ cups low-sodium chicken broth
  • 1 Tbsp cajun seasoning
  • 1 tsp paprika
  • ⅛ tsp cayenne pepper (up to ¼ tsp if you like spice!)
  • 2 (8.8 oz) packages ready brown rice*, microwaved according to package directions
  • ¼ cup chopped parsley

Instructions

  1. Place oil in a large, nonstick skillet over medium-high heat. Once hot and shimmering, add the sausage and cook for 4-5 minutes or until browned on both sides. Remove to a plate. Return the skillet to the heat and add the peppers and onions; allow to cook 2-3 minutes or until charred before stirring. Cook until al dente, about 2-3 minutes more. Add the garlic and pepper, cooking until fragrant, about 1 minute. remove to the plate with the sausage.
  2. Return the skillet to the heat and add the tomato paste and chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the cajun seasoning, paprika, and cayenne; whisk well.
  3. Stir in the cooked rice until well-combined. Add the sausage, peppers, and onions; gently mix until combined. Garnish with chopped parsley and serve immediately

Nutrition Information

Serving size: 2 cups Calories: 350 Fat: 13.0 Carbohydrates: 44.4 Sugar: 4.0 Sodium: 943 Fiber: 5.2 Protein: 18.4 Cholesterol: 40

3.5.3251

Be well,



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