Cajun Sausage and Rice Skillet

Instructions

1. 1

   Prepare the sausage and vegetables

   Thinly slice the andouille sausage on the diagonal. Finely dice the yellow onion and celery. Cut the bell pepper into small dice. Rinse and drain the rice.

2. 2

   Prepare the seasonings

   Strip the oregano, thyme, and rosemary leaves from their stems. Finely chop the oregano and rosemary, and chop the thyme. In a small bowl, combine the cayenne pepper, smoked paprika, kosher salt, and black pepper.

3. 3

   Brown the sausage

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

4. 4

   Cook the vegetables

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

5. 5

   Reduce the wine

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

6. 6

   Simmer the rice

   Stir in the rice, tomatoes, chicken broth, 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.

7. 7

   Prepare the garnish

   While the rice simmers, thinly slice the green onions, squeeze the lemon half to yield about 1 tablespoon juice, and chop the parsley.

8. 8

   Rest the rice

   Remove the skillet from the heat and leave covered for 10 minutes.

9. 9

   Finish and serve

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