CREAMY CAJUN SAUSAGE & RICE SKILLET
Ingredients:
12 oz smoked sausage (andouille or kielbasa), sliced into rounds
1 tablespoon olive oil
1 small yellow onion, diced
1 green bell pepper, chopped
3 cloves garlic, minced
1 tablespoon Cajun seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
1 cup uncooked long-grain white rice
2 cups chicken broth
1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
4 oz cream cheese, cubed
8 oz Velveeta cheese, cubed
Fresh chopped green onions or parsley (for garnish)
Directions:
Sear the sausage: Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until lightly browned on both sides, about 4–5 minutes.
Sauté the veggies: Add onion, bell pepper, and garlic to the skillet. Sauté until softened and fragrant, about 3–4 minutes.
Add seasonings and rice: Stir in Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Mix in uncooked rice, Rotel (with juices), and chicken broth.
Simmer: Bring to a boil, then cover, reduce heat, and simmer for 18–20 minutes or until rice is tender and liquid is mostly absorbed.
Stir in cheese: Reduce heat to low. Add cream cheese and Velveeta, stirring until melted and everything is creamy and smooth.
Finish and serve: Top with green onions or parsley. Serve hot and dig into that bold, creamy, smoky Cajun flavor.
Cooking Time: 30 minutes | Servings: 4