Cajun Sausage and Rice (Print Version)
# Ingredients:
→ Base Ingredients
01 -
57 g unsalted butter, divided
02 -
1 medium red onion, diced (approximately 1 cup)
03 -
2 teaspoons garlic, minced, divided
04 -
277.5 g long-grain white rice, uncooked
05 -
3 tablespoons Cajun seasoning, divided
06 -
720 g chicken broth
07 -
14 ounces andouille sausage, sliced into ½-inch rounds
08 -
15 ml extra virgin olive oil
09 -
238 g heavy whipping cream
10 -
Chopped parsley for garnish
# Instructions:
01 -
In a large pot over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook for 3–4 minutes, or until softened. Add 1 teaspoon garlic and cook for 1 more minute. Stir in the uncooked rice and 2 tablespoons of Cajun seasoning until the rice is evenly coated. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 20–25 minutes or until the rice is tender and the liquid has been absorbed. If the liquid is not absorbed, cook an additional 3–4 minutes, keeping the pot covered.
02 -
While the rice cooks, heat olive oil in a large skillet over medium-high heat. Once shimmering, add sliced andouille sausage and cook for 3–4 minutes per side until browned and crisp. Transfer sausage to a plate.
03 -
Using the same skillet, reduce heat to medium. Add the remaining butter and melt. Stir in the remaining garlic and Cajun seasoning, cooking for 1 minute. Pour in the heavy cream and stir to combine. Simmer for 3–5 minutes, scraping up browned bits, until slightly thickened and heated through.
04 -
Add the cream sauce and cooked sausage to the pot of rice. Stir to evenly combine. Garnish with chopped parsley and serve immediately.