Ingredients
- 11 oz Pork sausage I used Cumberland, the skins removed
- 1 cup brown onion finely diced
- 1 cup green bell pepper medium small dice, not very fine it will wilt during cooking
- ¾ cup celery about 2-3 stalks diced
- 4 garlic cloves about 1 heaping teaspoon
- 2 teaspoon cajun spice
- 1 cup long grain rice such as basmati uncooked
- 2 cups chicken broth
- 2-3 thyme sprigs or dried thyme 1 teaspoon
- Salt to taste seasoning will depend on which broth is used, best to use low sodium and add salt just a little, this dish has plenty of flavor and seasoning from the broth and sausages
- 2 large bay leaves
- Green opinion scallions or cilantro for garnish
- Black pepper to taste
Instructions
- In a large skillet, cook the sausage meat, breaking it down into small pieces with a wooden spatula. Cook until no longer pink. Drain the fat and remove to a side plate.
- In the same skillet, saute onion, bell pepper and celery. When onion is becoming translucent add in garlic, cajun, salt, pepper. Cook for another 30 seconds.
- Stir in uncooked rice (I washed and rinsed it prior), pour in broth, add bay leaves, thyme, and return the meat to the skillet.
- Bring to a boil, cover with lid and reduce the heat to medium low. Simmer for 18 minutes until all the water has evaporated and rice cooked.
- Fluff the rice with a fork, remove the thyme, bay leaves and serve with green onions.
Nutrition
Notes
- Top with more cajun for serving if desired.
- Be careful with seasoning, you may not need to use any salt at all here. If not sure, best to season with salt and pepper after the rice has cooked through. Depending on which meat using, it has plenty of seasonings and spices already.
- Store the leftovers in the fridge for 3-4 days. Reheat in the skillet over medium low heat.