Sausage and Rice, Creole Style

Sausage and Rice

This sausage and rice recipe combines browned smoked sausage with sautéed onions, bell peppers, and garlic alongside fire-roasted tomatoes and rice seasoned with warm Creole herbs 

Ingredients

• 2 tablespoons olive oil
• 14 ounces smoked sausage, cut into ½ inch rounds
• 1 medium yellow onion, chopped
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 2 cloves garlic minced
• 1 teaspoon smoked paprika
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon dried marjoram
• 1½ cups long-grain white rice
• 2 bay leaves
• 2 cups low-sodium chicken broth
• 1 (15-ounce) can fire-roasted diced tomatoes
• salt to taste
• freshly ground black pepper

Instructions

• Heat a tablespoon of olive oil in a skillet over medium heat. Add the sausage and brown on both sides. Remove the sausage to a plate.

• If needed, add another tablespoon of olive oil to the skillet over medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally.

• Add the bell peppers and cook for 5 minutes or until the onions and peppers are soft. Reduce the heat to low and add the garlic, smoked paprika, basil, thyme, oregano, and marjoram, cooking for 1 minute while stirring. Add the rice to the skillet and cook over medium heat for 2 minutes, stirring constantly.

• Add the bay leaves, chicken broth, and fire-roasted diced tomatoes. Bring the mixture to a boil, then reduce to low, cover, and simmer for 20 minutes or until the rice is tender.

• Remove the skillet from the heat and let it rest covered for 5-10 minutes.

• Remove the bay leaves. Fluff the dish with a fork and season with salt and freshly ground black pepper to taste. Garnish with fresh thyme or parsley.