Cajun Sausage and Rice Skillet
Recipe by
Ingredients
- For the Sausage & Veggies:
- 1 lb chicken sausage or turkey sausage, sliced (454 g)
- 1 tbsp olive oil (15 ml)
- 1 red bell pepper, diced (120 g)
- 1 yellow bell pepper, diced (120 g)
- 1 medium onion, diced (150 g)
- 2 cloves garlic, minced (6 g)
- For the Rice:
- 1 1/2 cups long-grain white rice, uncooked (285 g)
- 3 cups low-sodium chicken broth (720 ml)
- 1 tbsp tomato paste (15 g)
- 1 tsp Cajun seasoning (3 g)
- 1/2 tsp smoked paprika (2 g)
- 1/2 tsp salt (3 g)
- 1/4 tsp black pepper (1 g)
- For Garnish:
- 2 tbsp fresh parsley, chopped (8 g)
Directions
- Cook Sausage: Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook 4–5 minutes until browned. Remove and set aside.
- Sauté Veggies: In the same skillet, add onion and peppers. Cook 3–4 minutes until softened. Add garlic and cook 1 minute more.
- Add Rice: Stir in uncooked rice, tomato paste, Cajun seasoning, smoked paprika, salt, and black pepper. Toast rice for 1–2 minutes.
- Simmer: Pour in chicken broth, stir, and bring to a boil. Reduce heat, cover, and simmer for 18–20 minutes until rice is tender and liquid absorbed.
- Finish: Stir sausage back into the skillet. Fluff with a fork.
- Serve: Garnish with parsley and serve hot.
Tips for Meal prep
Store in airtight containers; keeps 3–4 days in fridge.
For extra protein, add shrimp or chicken breast along with sausage.
Swap white rice for brown rice or quinoa to adjust macros.
Success Fitness 
Leave a comment