Cajun Sausage And Rice Skillet

Ingredients

¼ teaspoon cayenne pepper, or more to taste

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

12 ounces andouille sausage, thinly sliced on the diagonal

1 cup finely diced yellow onion (about

½ small onion)

½ cup finely diced celery (about

1 stalk)

1 cup small-diced green bell pepper

2 garlic cloves, minced

½ cup dry white wine

1 cup medium-grain white rice, rinsed well and drained

One 14.5-ounce can diced fire-roasted tomatoes

¾ cup low-sodium chicken broth

1 bay leaf

3 green onions, thinly sliced on the diagonal

1 tablespoon freshly squeezed lemon juice (about ½ lemon)

Chopped fresh parsley, optional for serving

Directions

IN a small bowl, combine the cayenne, smoked paprika, oregano, thyme, rosemary, salt, and black pepper. Set aside.

IN a large deep skillet, heat the oil over medium-high heat. Add the sausage and spread it into a single layer. Cook, undisturbed, until the sausage is browned on one side, about 2 minutes. Toss and cook for 2 more minutes to further brown the sausage. Use a slotted spoon to remove the sausage to a plate. Set aside.

REDUCE the heat to medium and add the onion, celery, bell pepper, and garlic to the skillet. Cook, stirring, until the vegetables are slightly softened, about 4 minutes. Add the spice mixture and cook, stirring and toasting the spices until fragrant, about 2 minutes.

POUR the wine into the skillet and stir, scraping up any browned bits on the bottom of the pan. Simmer until the wine has reduced by half, about 2 minutes.

ADD the rice, tomatoes, and broth and stir to combine. Add the bay leaf and bring to a simmer. Reduce the heat to medium-low, nestle the sausage back into the skillet with the rice, cover, and cook at a light simmer for 20 minutes. Remove the skillet from the heat and keep covered for 10 minutes to let the rice steam until tender.

FLUFF the rice with a fork and stir in the green onions and lemon juice.

Divide among bowls and garnish with chopped parsley, if desired.