One-Pot Cajun Sausage Skillet

Ingredients

  • 1 lb ground Italian sausage

  • 1 cup Jasmine rice

  • 1 yellow onion

  • 0.5 cup monterey jack cheese

  • 2 green bell peppers

  • 3 oz tomato paste

  • 3 cups chicken stock

  • 2 tablespoons Cajun spice blend

  • 8 tablespoons (0.5 cup) sour cream

  • 2 Roma tomatoes

  • 0.25 oz parsley

Instructions

  1. Core, deseed, and dice bell peppers into 0.5-inch pieces. Halve, peel, and dice onion into 0.5-inch pieces. Dice tomatoes into 0.5-inch pieces.

  2. Heat a drizzle of oil in a medium nonstick pan over medium-high heat. Add sausage and cook, breaking meat up into small pieces until browned (3-4 minutes).

  3. Using a slotted spoon, transfer sausage to paper towel-lined plate, keeping as much oil in pan as possible.

  4. Add another drizzle of oil to the same pan over medium-high heat. Add bell pepper and diced onion, then cook, stirring lightly, until lightly browned (2-3 minutes). Season with salt and pepper.

  5. Add rice, diced tomato, tomato paste, Cajun spice blend, 0.5 teaspoon salt, and a pinch of pepper to the pan with cooked vegetables. Cook, stirring frequently, for 30 seconds.

  6. Add chicken stock to pan and bring to a boil. Cook, stirring occasionally, until liquid is reduced by half (3-4 minutes).

  7. Return sausage to pan, then cover and reduce heat to low. Cook until rice is tender (15-18 minutes).

  8. While rice cooks, pick parsley leaves from stems and finely chop.

  9. In a small bowl, combine half the parsley with sour cream, salt, and pepper. Stir in water, 1 teaspoon at a time, until mixture reaches a consistency that can be drizzled.

  10. Stir remaining chopped parsley into the rice skillet. Season with salt and pepper to taste. Serve and top with cheese and parsley crema.

Notes

  • 18 oz of sausage with casings can be substituted for the ground sausage, provided casings are removed and filling is broken up.

  • Low-sodium chicken broth can be substituted for chicken stock.