Special Diet - Created Date : 22.9.2019

The origins of Cajun Sausage-Rice Skillet

The origins of Cajun Sausage-Rice Skillet



The origins of Cajun Sausage-Rice Skillet

This meal came about when I went to visit my parents recently. I called ahead to see what produce they had on hand: a green bell pepper, onions, and scallions, they told me. They always had pantry staples like rice, pasta, and tomato sauce, I knew, so I devised a plan and stopped at the grocery. That selection of produce was already leaning Cajun, I figured, so I picked up some Andouille sausage, white wine, garlic, and a bunch of parsley.

Let me back up for just a second. My momma has gotten a bit frail in recent years and she’s never enjoyed cooking anyway. My sister lives close by, while I live about 25 minutes away. So, to take some of the load off Momma’s shoulders while also enjoying a nice visit with the ‘rents, Sis and I each stop to bring them a couple of meals and/or cook some meals with what they have on hand.

I’ve taken to calling it Chopped: Mom & Dad’s Fridge.

I nearly always use a one-pot strategy when I visit, although I did also enlist Mom’s slow-cooker the other day when I realized that she had a chuck roast that needed to be cooked FIVE MINUTES AGO.

Making the Cajun Sausage-Rice Skillet

So, back to my Cajun creation. I decided to go with a rice-based dish. Although the general rule for rice is 2 parts liquid to 1 part rice, I like a saucier dish. For the wet ingredients, a bit of white wine (to deglaze), a cup of chicken broth, a 15-oz. can of tomato sauce, and a 15-oz. can of fire-roasted, diced tomatoes (drained) will do the trick.

Building flavor

Start out by browning the sausages all over (they’re cooked already, but the browning adds another layer of flavor). While the sausages cook, slice and dice the vegetables. Once the sausages are browned, remove, cut into rings, and reserve for later. (I prefer to keep the sausages back for part of the bake so they keep their snap.)

After removing the sausages, add the onion and garlic. Then—after a few minutes, when the onion is translucent and softened—add in the rice. When the rice starts getting fragrant, add a couple of bay leaves and some Cajun or Creole seasoning. (I just use a very slight variation of Emeril’s Creole recipe: I cut the salt and oregano in half and increase the amount of thyme.)

About the spice level.

The hubster and I love crazy-hot dishes. We add sliced jalapeños to our already hot dishes and tend to douse things in hot sauce. If you are not similarly inclined, I suggest starting out with only 1 tbsp. of the seasoning mix—and definitely taste before you pile on the jalapeños and hot sauce.

However, if you or your family think of mustard as being hot, cut the spice in half again.

After sautéeing the spices for a minute or so (they should be fragrant), raise the heat to high and add the white wine, stirring until it reduces to almost nothing.

Baking the Cajun Sausage-Rice Skillet

Stir in the remainder of the wet ingredients and the diced green bell pepper, cover the skillet, and put it in a 375° oven for 3o minutes. Add the sausage back to the skillet. After 10 additional minutes in the oven, your masterpiece is ready to go.

To serve, I liberally scatter sliced scallions and parsley on top and sprinkle with hot sauce.

Momma, Dad, and Sis absolutely loved my impromptu dish. Then, after I made Cajun Sausage-Rice Skillet one week later to rave reviews from the hubster, I knew I had a keeper. I hope your fam loves it too!

A quick note before I go: there is usually a layer of crispy, caramelized rice at the bottom of the skillet. Don’t be put off by this! Although not everyone will be a fan of this crunchy layer at the bottom, for some it will be the most treasured part of the dish. It’s similar in concept to the prized socarrat at the bottom of a great pan of paella in Spanish cooking. The hubster and I like to pick at these bits while making gratuitous “nom, nom” sounds.

Cajun Sausage-Rice Skillet is a one-pot wonder of spicy rice, tomato and veggie-filled sauce, and delicious Andouille Sausage. It's done just about an hour (faster if you do some meal prep in advance!), making this dish a great go-to for weeknights!

Course:

Entree

Cuisine:

Cajun

Servings: 4-6

Author: Michelle

Ingredients

1lb.Andouille sausage

2tbsp.extra virgin olive oil

1cupwhite rice

1cupchicken stock or broth

1/2cupdry white wine

14oz.canned tomato sauce

14oz.canned, diced, fire-roasted tomatoes,drained

1green bell pepper,chopped

1Vidalia onion,chopped

3clovesgarlic,minced

2bay leaves

2tbsp.Creole or Cajun seasoning(or see notes)

1tsp.dried thyme leaves

1/4tsp.salt,or to taste

1/4tsp.freshly ground black pepper,or to taste

4scallions,thinly sliced, for serving

1/2cupItalian parsley,chopped, for serving

3jalapeños,seeded and thinly sliced into half-rings (optional)

your favorite hot sauceoptional

Instructions

Preheat oven to 375°.

Add the olive oil to a large skillet over medium high heat. Add the sausage and brown on all sides in a large skillet over medium-high heat. Remove to a plate.

Add the onion and garlic to the same skillet (don't wipe out) and reduce heat to medium. Sauté for 5 minutes. Add the rice; sauté until fragrant and translucent, but not at all brown, about 2 minutes. Turn the heat to high. Add the herbs and spices; sauté for an additional minute.

Pour in the wine, stirring well and allowing the liquid to reduce to almost nothing. Add the chicken broth, tomato sauce, green pepper, and diced tomatoes. Sprinkle with salt and pepper; stir to combine.*

Cover the skillet and place in the oven. Bake, undisturbed, for 30 minutes. Meanwhile, slice the sausages, cutting on the bias to make oblong coins.

After 30 minutes, remove the lid from the skillet and scatter the sausage coins over the top. Cook for an additional 10 minutes (uncovered), or until rice is tender.

Remove skillet from the oven and gently fluff the rice with a rice paddle or fork.**

Sprinkle liberally with scallions and parsley. Serve with a few dashes of your favorite hot sauce.

Recipe Notes

WORK AHEAD: you can chop and mince the vegetables and herbs up to one day in advance.-------------------------------------------EMERIL'S EVER-SO-SLIGHTLY ADAPTED CAJUN SEASONING:1 1/4 tbsp. paprika1/2 tbsp. salt1 tbsp. garlic powder1/2 tbsp. black pepper1/2 tbsp. onion powder1/2 tbsp. cayenne pepper1/4 tbsp. dried leaf oregano.3/4 tbsp. dried thyme.--------------------------------------------*The dish will be extremely soupy at this point, but that's okay: the rice will absorb most of the liquid, leaving behind a veggie-filled tomato sauce and fluffy rice.**There will likely be layer of crispy rice at the bottom of the pan. I like to set these crispy bits aside for those who like them (a.k.a. the hubster and me).

I do love the crunchy rice from the bottom of the pan lol. I make a very similar jambalaya style one pan dish and those bits belong to me (perk of cooking and plating up). Absolutely love all the flavours and that added heat from the jalapeños. Fabulous one pan family meal!

This recipe has become a go-to for me. I love how easy it is to put together and how much flavor is in this dish. I tend to keep a jar of the Creole seasoning in my spice caddy – well worth keeping around. I was cooking for family today and they had been complaining that they were bored with the usual types of food they tend to make. I served this meal for dinner and it was a definite hit! Two forks up!

It sounds absolutely delicious and it’s so nice of you to cook for your parents when you visit, especially a meal like this that they can eat in batches so thanks so much for sharing with #CookOnceEatTwice!

Looks great! I crave spicy sausages dishes quite often, and this one looks like a great one to try. Love the crunchy bits at the bottom. May also try the less spicy version for the toddler (he can handle some) and add some more spice later to ours with crushed red pepper.. Also a former scientist. ?? #cookblogshare

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About Michelle

Hi there! I'm Michelle, a former scientist turned food blogger and consultant. Throughout my career, I have run up against the challenge of cooking food in as little time as possible during stressful times. I have learned strategies that help me cook good food without the stress, and I'd like to share them with you! Plus, I draw upon my science background (PhD in Physiology, with lots of lab-rat work in biochemistry and microbiology) to inject my writing with nutritional/ biochemical geekery. Read More…



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