Cajun Rice With Sausage

Total Time:
40 min
15 min
25 min

4 servings

  • 2 slices bacon, chopped
  • 12 ounces spicy chicken sausage (preferably Cajun style), cubed
  • 1 small onion, chopped
  • 2 stalks celery, sliced
  • 1 small green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
  • Kosher salt and freshly ground pepper
  • 1 cup long-grain white rice
  • 1 cup low-sodium chicken broth
  • 2 cups chopped frozen okra, thawed
  • 2 tablespoons chopped fresh parsley
  • Heat a large cast-iron skillet over high heat. Add the bacon and cook until crisp, about 2 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Add the sausage, onion, celery and bell pepper to the skillet and cook, stirring, until the vegetables are soft and the sausage begins to brown, about 3 minutes.

  • Add the garlic, thyme, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet, then stir in the rice. Add the chicken broth and 1 cup water and bring to a boil. Stir in the okra, then reduce the heat to low, cover and simmer 15 minutes. Remove from the heat and let sit, covered, 5 minutes. Add the bacon and parsley and fluff with a fork.

  • Per serving: Calories 288; Fat 12 g (Saturated 4 g); Cholesterol 74 mg; Sodium 1,259 mg; Carbohydrate 27 g; Fiber 5 g; Protein 19 g

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    4th of July