Creamy Cajun Sausage Rice Skillet

Name: Creamy Cajun Sausage Rice Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 14 ounces Andouille sausage (or kielbasa sausage); 3 tablespoons olive oil; 3 cloves garlic (minced); 1/2 of a small sweet onion (diced); 1/2 red bell pepper (seeds removed, diced); 1/2 orange bell pepper (seeds removed, diced); 1 stalk celery (chopped); 1-2 teaspoons Cajun seasoning (adjust to how spicy you like your dish); 1/4 teaspoon salt; 1/8 teaspoon black pepper; 15 ounce can fire roasted diced tomatoes (or use regular diced tomatoes); 1 cup long grain white rice; 1 3/4 cups vegetable (or chicken broth); 1 cup baby spinach; 3/4 cup cream (or you can use lactose free milk); 1/4 cup 2 % milk (or you can use lactose free milk); 1/2 cup Parmesan cheese (grated); 1/2 cup mozzarella cheese (shredded)

This Creamy Cajun Sausage Rice Skillet is filled with delicious cajun flavor. In this rice skillet sausage is sautéed with bell peppers, onions and garlic along with rice, spinach, mozzarella cheese and cajun seasoning and finished off with a creamy cajun sauce of cream and Parmesan cheese.

Prep15 min
Cook35 min
Total50 min
Makes4 servings
Calories925

Ingredients

4 servings

14 ounces Andouille sausage (or kielbasa sausage)
3 tablespoons olive oil
3 cloves garlic (minced)
1/2 of a small sweet onion (diced)
1/2 red bell pepper (seeds removed, diced)
1/2 orange bell pepper (seeds removed, diced)
1 stalk celery (chopped)
1-2 teaspoons Cajun seasoning (adjust to how spicy you like your dish)
1/4 teaspoon salt
1/8 teaspoon black pepper
15 ounce can fire roasted diced tomatoes (or use regular diced tomatoes)
1 cup long grain white rice
1 3/4 cups vegetable (or chicken broth)
1 cup baby spinach
3/4 cup cream (or you can use lactose free milk)
1/4 cup 2 % milk (or you can use lactose free milk)
1/2 cup Parmesan cheese (grated)
1/2 cup mozzarella cheese (shredded)

Method

1
Heat a large skillet over medium high heat and add the olive oil. Add the sausage to the skillet and cook until browned.
2
Add in the garlic, onion, Cajun spice, salt and pepper and sauté for 2 minutes. Add in the bell pepper and celery and continue to sauté for another 4-5 minutes or until the vegetables are just tender.
3
Add the fire roasted tomatoes, rice and broth and stir well. Cover and bring to a boil over medium heat. Once boiling turn the heat down and simmer for 20 minutes or until the rice is tender. Take lid off and stir in the spinach until wilted.
4
Add in the cream, milk, Parmesan cheese and mozzarella cheese and stir well, simmering for another 2-3 minutes or until the sauce becomes creamy. Make sure to stir continuously so the rice doesn't stick to the bottom of the skillet. Remove from the heat and garnish with green onion and cheese.

Notes

Leftovers - Once cooked and cooled, store leftover Cajun rice and sausage in the refrigerator for 3-4 days. Reheat in a skillet, or in the microwave, until piping hot. Freeze - Once cooked, quickly cool the rice down and place in an airtight container in the freezer for up to 2 months.Defrost the rice in the refrigerator then reheat in a skillet, or in the microwave, until piping hot. Add a splash of broth or water to stop the dish from drying out. Reheating - To reheat the sausage and rice skillet, use the microwave and heat until warmed through. Another option is to slowly heat it in a skillet or in the oven at 300 degrees F.