Cajun-Style Smoked Sausage & Peppers Confetti Rice

A colorful skillet supper with rice, smoked sausage and the Cajun flavor trinity of onion, celery and bell pepper—and just enough spice to give it some kick.

Recipe Ingredients:

1 pound smoked sausage such as andouille or kielbasa, diced (about 1/2-inch pieces)
1 medium onion, chopped (about 1 to 1 1/4 cups)
2 stalks celery, diced (about 2/3 cup)
1 tablespoon finely minced garlic
1/2 each of a red, yellow and green bell pepper, seeded and diced (about 1 1/2 cups total)
1 cup long grain rice, uncooked
2 cups water
2 teaspoons chicken base or bouillon granules
1 teaspoon Tabasco sauce, or to taste
1 teaspoon Cajun spice mix, or to taste
1/2 teaspoon kosher or sea salt, or to taste
Freshly ground pepper to taste
2 tablespoons light olive oil or bacon grease

Cooking Directions:

1. Prepare the sausage, onion, celery, garlic and peppers; set aside.
2. Measure the rice; set aside.
3. In a 2 cup glass measure, combine water, chicken base and Tabasco sauce; set aside.
4. In a small bowl, combine Cajun spice mix, salt and pepper; set aside.
5. In a large skillet, heat the oil or bacon grease over medium-high heat; add the onions, celery and garlic and cook, stirring frequently, just until onions have softened slightly, about 2 minutes.
6. Add the bell peppers and cook, stirring frequently for about 2 minutes.
7. Add the spice mixture and cook, stirring constantly, for about 30 seconds.
8. Add the diced sausage and cook, stirring constantly, for about 1 to 2 minutes.
9. Add the rice and cook, stirring constantly, for 1 minute.
10. Pour in the liquid mixture, bring to a boil, cover, reduce heat to low and simmer for 20 minutes. (Do not lift cover or stir during the 20 minutes.)
11. When done, remove from heat, remove the lid and stir to fluff.
12. Serve immediately.

Makes 4 to 6 servings.

Nutritional Information Per Serving (1/4 of recipe): 490.7 calories; 69% calories from fat; 37.6g total fat; 80.6mg cholesterol; 1467.5mg sodium; 443.6mg potassium; 21.3g carbohydrates; 2.1g fiber; 3.1g sugar; 19.2g net carbs; 16.1g protein.

Recipe and photograph by Hope Cantil; Copyright © 1999; property of CooksRecipes.com. See Terms of Use.