I just LOVE a one-pan meal. This one is a bit spicy but we served it with buttered bread slices to munch on and milk to drink and both girls were able to eat it. We were out of bell peppers (due to poor communication the other night when making spaghetti) so we added extra celery and threw in an extra piece of bacon too! I have modified the recipe which I found in the June 2011 Food Network Magazine.
Cajun Rice with Sausage
Heat a large cast-iron skillet over high heat.
Add and cook until crisp:
- 2-3 slices bacon
Transfer the bacon to a paper towel-lined plate to drain.
To the skillet add:
- 12-14 oz of andouille sausage, sliced
- 1 small onion, chopped
- 2 stalks celery, sliced
- 1 small green bell pepper, chopped
Stir until the vegetables are soft and the sausage begins to brown (about 3 minutes)
Add to the skillet:
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 2 T chopped fresh thyme)
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground pepper
- 1 cup long-grain white rice
Now add and bring to a boil:
- 1 cup chicken broth
- 1 cup water
- 2 cups chopped frozen okra that you have thawed (I pulled the okra out as I began cooking and then ran some water over it to speed up the thawing process a bit)
Reduce the heat to low, cover and simmer 15 minutes.
Remove from the heat and let sit, covered, 5 minutes.
Add to the skillet
- the cooked bacon, crumbled
- 2 Tablespoons chopped fresh parsley (actually we didn’t add this as it can intensify the heat…I added it to my plate though as I enjoy the heat)
Like I said, we served some things to help deaden the heat of the dish—buttered bread and milk and then we had some sliced fresh peaches.