Because yum is an understatement.
This dish is a classic for a reason. You can modify this recipe here and there and it’s pretty forgiving, but like, why mess with perfection? I also love shrimp and will toss that in here whenever I’m feelin’ it.
Simple, easy to make, easy to clean up. Winner winner… skillet dinner.
- 1 1/2 c. rice (I use white rice or wild rice)
- A couple tablespoons of oil
- 1 pack of smoked sausage (kielbasa or spicy Italian sausage are my favorites)
- 1 – 2 bell peppers of choice (you can always use half of a yellow pepper and half of a green pepper, etc.)
- Half an onion (Unless it’s a small onion… then use the full onion if you prefer. You’re an adult and I believe in you.)
- 4-5 cloves of garlic
- salt and pepper to taste
- 1 tsp. paprika (plus a little more for taste)
- 1/8 – 1/4 tsp. cayenne pepper (always good to start with less and then add, if you or whoever you’re serving is sensitive to spice)
- 1/4 – 1/2 tsp. Cajun seasoning
- 4 tablespoons of tomato paste
- 1 1/2 c. chicken broth (you’ll be adding half at a time)
- chopped parsley
- Cook the rice according to instructions in a saucepan or handy-dandy rice cooker (*raises hand*)
- Bust out your big cast iron and put it on medium-high heat
- Once the skillet is hot, add the oil and let that heat for a few minutes.
- Sliced your sausage and add to the skillet, cooking until slightly browned on each side. Then remove from the pan. (You’ll add it back later.)
- Now cook your onion and peppers for about 5 minutes, until they look good and yummy.
- Add your spices and give everything a good toss. After a couple minutes, remove these from the pan, too. (I like to add these in a bowl with the sausage. #lesscleanup)
- Add half of the chicken broth in the skillet with the tomato paste and stir to combine.
- Next, add the rice and give it a couple of good stirs.
- Finally, add the sausage and veggies back in and let it all stew for a few minutes.
- Top it off with some deliciously fresh parsley and enjoy!