Cajun Sausage and Rice
Creamy Cajun Sausage and Rice with andouille, bold seasoning, and a rich garlic cream sauce. A hearty, easy one-pot dinner
Ingredients
- ¼ cup (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 (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
- Fresh 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 to 4 minutes, until softened.
- Add 1 teaspoon garlic and cook for 1 more minute.
- Stir in the uncooked rice and 2 tablespoons of Cajun seasoning, coating the rice evenly.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice cooks, heat olive oil in a large skillet over medium-high heat.
- Add the sliced sausage and cook for 3 to 4 minutes per side, until browned and crisp. Transfer to a plate.
- In the same skillet, reduce heat to medium and add the remaining butter.
- Stir in the remaining garlic and Cajun seasoning and cook for 1 minute.
- Pour in the heavy cream, scraping up any browned bits. Simmer for 3 to 5 minutes, until slightly thickened.
- Add the cooked rice and sausage to the skillet and stir to combine.
- Garnish with chopped parsley and serve warm.