Ingredients
Method
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook until browned, about 3-4 minutes per side. Remove from skillet and set aside.
- In the same skillet, add the diced onion, bell pepper, and celery. Sauté for 5-6 minutes until vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Stir in the rice, Cajun seasoning, smoked paprika, and dried thyme. Cook for 1-2 minutes to toast the rice and spices, allowing the flavors to bloom.
- Pour in the chicken broth and bring to a simmer. Return the browned sausage to the skillet. Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let stand covered for 5 minutes. Fluff with a fork, season with salt and pepper to taste, and garnish with fresh parsley before serving.
Notes
Customize the heat by using mild or hot Cajun seasoning. For brown rice, increase cooking time by 10-15 minutes. Add heavy cream or coconut milk for a creamier texture. Recipe reheats beautifully and flavors deepen overnight.
