Name: Cajun Sausage and Rice Skillet
Ingredients: 1 lb andouille sausage (the real stuff if you can find it, but any smoked sausage works); 1 medium onion, diced (yellow or white, doesn’t matter); 1 green bell pepper, chopped (red works too if that’s what you’ve got); 1 red bell pepper, chopped (for color and sweetness); 3-4 cloves garlic, minced (or more if you’re a garlic fiend like me); 1 cup uncooked long-grain white rice (not instant!); 2 cups chicken broth (low sodium if you’re watching your salt); 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted if you’re feeling fancy); 2-3 tablespoons Cajun seasoning (store-bought or homemade – I’ll hook you up with a recipe below); 2 tablespoons olive oil or vegetable oil; 1 tablespoon Worcestershire sauce (adds that secret something-something); 1 teaspoon dried thyme; 2 bay leaves; Hot sauce to taste (Crystal or Louisiana are my go-tos); Salt and pepper to taste; Sliced green onions and chopped parsley for garnish (optional, but makes it look like you actually tried)

Description

So last summer, I was trying to clean out my fridge before a trip and had some andouille sausage that was about to go bad. Threw it in a pan with some rice, peppers, and whatever cajun seasoning I could find in the back of my cabinet, and BAM! This one-pan wonder was born. It’s basically Louisiana in a skillet – spicy, hearty, and stupid easy to make. The kind of meal that makes your neighbors knock on your door asking what that amazing smell is. My friend Mark now requests this literally every time he comes over for dinner, so you know it’s good.

Ingredients

Scale

1 lb andouille sausage (the real stuff if you can find it, but any smoked sausage works)
1 medium onion, diced (yellow or white, doesn’t matter)
1 green bell pepper, chopped (red works too if that’s what you’ve got)
1 red bell pepper, chopped (for color and sweetness)
3–4 cloves garlic, minced (or more if you’re a garlic fiend like me)
1 cup uncooked long-grain white rice (not instant!)
2 cups chicken broth (low sodium if you’re watching your salt)
1 can (14.5 oz) diced tomatoes, undrained (fire-roasted if you’re feeling fancy)
2–3 tablespoons Cajun seasoning (store-bought or homemade – I’ll hook you up with a recipe below)
2 tablespoons olive oil or vegetable oil
1 tablespoon Worcestershire sauce (adds that secret something-something)
1 teaspoon dried thyme
2 bay leaves
Hot sauce to taste (Crystal or Louisiana are my go-tos)
Salt and pepper to taste
Sliced green onions and chopped parsley for garnish (optional, but makes it look like you actually tried)