Cajun Rice With Sausage
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 288
- Total Fat
- 12 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 74 milligrams
- Sodium
- 1259 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 5 grams
- Protein
- 19 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
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
Directions
- 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.