Cajun Sausage and Rice Skillet

Instructions

1. 1
   Mise en place

   Thinly slice the sausage on the diagonal. Finely dice the onion and celery; small-dice the bell pepper. Rinse and drain the rice. Strip the oregano, thyme, and rosemary leaves from their stems; finely chop the oregano and rosemary and chop the thyme. Thinly slice the green onions, squeeze the lemon juice, and chop the parsley.

2. 2

   Combine the cayenne, smoked paprika, salt, and pepper in a small bowl.

3. 3

   Heat the oil in a large, deep skillet over medium-high heat. Add the sausage in a single layer. Cook undisturbed for about 2 minutes until browned underneath. Toss and cook another 2 minutes. Transfer to a plate with a slotted spoon.

4. 4

   Reduce the heat to medium. Add the onion, celery, bell pepper, and jarred minced garlic. Cook, stirring, until slightly softened, about 4 minutes. Add the spice mixture and cook, stirring, until fragrant, about 2 minutes.

5. 5

   Add the wine and scrape up the browned bits. Simmer until reduced by half, about 2 minutes.

6. 6

   Stir in the rice, tomatoes, broth, fresh oregano, thyme, and rosemary. Add the bay leaf and bring to a simmer. Reduce the heat to medium-low and nestle the sausage into the rice. Cover and cook at a light simmer for 20 minutes. Remove from the heat and leave covered for 10 minutes.

7. 7

   Discard the bay leaf. Fluff the rice and stir in the green onions and lemon juice. Serve with the chopped parsley.