Description
This flavorful Rice with Smoked Sausage recipe combines tender long-grain rice cooked in chicken stock with browned smoked sausage, sautéed vegetables, and a blend of aromatic spices. Perfect for a quick and hearty weeknight dinner, this dish delivers a comforting and smoky taste with a slight kick of cayenne pepper.
Ingredients
Scale
Rice
- 1 cup long-grain rice
- 2 1/4 cups chicken stock (divided)
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
Sausage and Vegetables
- 12 ounces smoked sausage (about 4 medium links)
- 1 small yellow onion, chopped
- 1 small red bell pepper, seeded and chopped
- 1 large stalk celery, chopped into half moons
- 3 cloves garlic, minced
Spices
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and cracked black pepper, to taste
Instructions
- Cook the Rice: In a saucepan, combine 1 cup of long-grain rice with 2 cups of chicken stock. Cook according to the rice package instructions until the rice is tender. Once done, fluff the rice with a fork and set it aside to keep warm.
- Brown the Sausage: Heat a medium heavy-bottomed skillet over medium-high heat. Melt 1 tablespoon unsalted butter together with 1 tablespoon olive oil. Add 12 ounces of smoked sausage, sliced or whole, and sauté for 3-5 minutes until the sausage is nicely browned and flavorful.
- Sauté the Vegetables: Add the chopped onion, red bell pepper, and celery to the skillet with the sausage. Cook the mixture for 2-3 minutes until the vegetables start to soften. Add the minced garlic and cook for an additional minute until fragrant.
- Add Spices: Sprinkle the sautéed sausage and vegetables with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, salt, and cracked black pepper to taste. Stir well using a wooden spoon to combine all the flavors.
- Deglaze and Combine: Pour a small amount of the reserved 1/4 cup chicken stock into the skillet to deglaze it, scraping the browned bits off the bottom with a wooden spoon. Add the cooked rice to the skillet and stir to mix evenly with the sausage and vegetables. Continue cooking and stirring for 2-3 minutes, adding a little more chicken stock if needed to keep the rice moist and well combined.
- Serve: Remove the skillet from heat. Transfer the rice, sausage, and vegetable mixture to a serving dish. Optionally garnish with freshly chopped parsley if desired. Serve warm and enjoy your delicious smoky rice with sausage!
Notes
- Use smoked sausage varieties like Andouille or kielbasa for the best flavor.
- Adjust cayenne pepper to control the spice level.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- Adding fresh parsley at the end adds a nice fresh touch and color contrast.
- Chicken stock can be substituted with vegetable stock to make the dish pescatarian-friendly.
