Cajun Rice with Sausage
Posted by betsyjo
This was a good, easy meal that was a little different from our every day cooking. It was great left over for lunch the next day too. I recommend a spicy sausage.
Cajun Rice with Sausage
Food Network Magazine, June 2011
2 slices bacon, chopped
12 ounces spicy chicken sausage (I used spicy pork sausage)
1 small onion, chopped
2 stalks celery, sliced
1 small green bell pepper, chopped
2 cloves garlic, minced
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
Kosher salt and freshly ground pepper
1 cup long grain rice
1 cup low-sodium chicken broth
2 cups chopped frozen okra, thawed
2 tablespoons chopped fresh parsley
Heat a large cast iron skillet over high heat. Add the bacon and cook until crisp. Transfer with a slotted spoon to a paper towel-lined plate to drain. Add the sausage, onion, celery and bell pepper to the skillet and cook, stirring, until the vegetables are soft and the sausage begins to brown, about 5 minutes. Add the garlic, thyme, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet, then stir in the rice. Add the chicken broth and 1 cup water and bring to a boil. Stir in the okra, then reduce the heat to low, cover and simmer 15 minutes. Remove from the heat and let sit, covered, 5 minutes. Add the bacon and parsley and fluff with a fork.
This looks so good! I will have to try it sometime!! It’s going on the list of stuff to try. 🙂
Comment by Chammer — October 20, 2011 @ 1:15 pm