Cajun Sausage and Rice
Savor the bold flavors of Cajun Sausage and Rice! Enjoy this spicy dish packed with andouille sausage and seasoned rice.
Servings: 6 people
Calories: 616kcal
Ingredients
- ¼ cup (½ stick / 57 g) unsalted butter, divided
- 1 medium red onion, diced (about 1 cup)
- 2 teaspoons garlic, minced, divided
- 1 ½ cups (277.5 g) long-grain white rice, uncooked
- 3 tablespoons Cajun seasoning, divided
- 3 cups (24 ounces / 720 g) chicken broth
- 1 tablespoon extra virgin olive oil
- 1 ring (14 ounces) andouille sausage, sliced into ½-inch rounds
- 1 cup (238 g) heavy whipping cream
- parsley, chopped for garnish
Instructions
- 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. Make sure the rice is evenly coated with the seasoning.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot with a lid, and simmer for 20-25 minutes, undisturbed, or until the rice is tender and the liquid has been absorbed. If the liquid has not been absorbed after 25 minutes, cook for 3-4 more minutes, keeping the pot covered.
- While the rice cooks, heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the sliced andouille and cook for 3–4 minutes per side, or until browned and crisp. Transfer sausage to a plate.
- Using the same skillet as you cooked the sausage, reduce heat to medium. Add the remaining butter. Once melted, stir in the remaining garlic and Cajun seasoning and cook for 1 minute. Pour in the heavy cream and stir to combine. Simmer, scraping up any browned bits, for 3–5 minutes until slightly thickened and heated through.
- To the pot of cooked rice, add the cream sauce and sausage. Stir to combine.
- Garnish with chopped parsley. Serve immediately.
Nutrition
Serving: 1portion | Calories: 616kcal