Cajun Chicken Sausage & Rice

Prep & Cook Instructions

1. Brown the Sausage: In a large skillet or Dutch oven, melt all 4 tablespoons of butter over medium-high heat. Add the sliced andouille sausage and cook until browned, about 3-4 minutes per side. Leave the sausage in the pan.
2. Cook the Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes, stirring frequently, until it deepens in color.
3. Sauté Vegetables & Spices: Deglaze: Add the sliced onion, bell peppers, garlic, Cajun seasoning, and smoked paprika all at once. Sauté for 2-3 minutes until the vegetables soften. Deglaze the pan with 1/3 cup chicken stock, scraping up any browned bits.
4. Add Rice, Remaining Stock, and Peas: Stir in the rinsed basmati rice, remaining 2 cups of chicken stock, frozen peas, bay leaf, and parmesan rind. Bring to a boil.
5. Simmer & Serve: Reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, discard the bay leaf and parmesan rind, and fluff with a fork. Serve warm with grated parmesan, if desired.