Creamy Cajun Sausage and Rice Skillet

Ingredients

• 1370 g long-grain white rice(370g)
• 2720 ml low-sodium chicken broth(720g)
• 3150 g yellow onion(150g)
• 4150 g green bell pepper(150g)
• 5100 g celery(100g)
• 620 g garlic(20g)
• 730 ml olive oil(27g)
• 8450 g Andouille or smoked kielbasa sausage(450g)
• 9120 ml heavy cream(120g)
• 1060 g shredded sharp cheddar cheese(60g)
• 1115 g Cajun seasoning(15g)
• 125 g smoked paprika(5g)
• 133 g dried thyme(3g)
• 143 g black pepper(3g)
• 156 g kosher salt(6g)
• 1610 g fresh green onions(10g)
• 175 g fresh parsley(5g)
• 181 g hot sauce or red pepper flakes(1g)
• 191 fresh lemon wedges(60g)

Instructions

1. 1Brown Sausage: Heat olive oil in a large skillet over medium-high heat and sear sausage slices until browned on both sides; remove and set aside.
2. 2Sauté Veggies: In the same skillet, add the onion, bell pepper, and celery, cooking until softened (about 5 minutes).
3. 3Add Aromatics: Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until highly fragrant.
4. 4Toast Rice: Add the rinsed rice to the skillet and stir for 2 minutes to coat the grains in the spiced oil.
5. 5Simmer: Pour in the chicken broth and bring to a boil; reduce heat to low, cover, and simmer for 15–18 minutes.
6. 6Check Rice: Once the liquid is absorbed and rice is tender, fluff the grains gently with a fork.
7. 7Make it Creamy: Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the rice is velvety.
8. 8Recombine: Return the browned sausage slices to the skillet and toss well to ensure everything is evenly coated in the sauce.
9. 9Warm Through: Let the skillet sit over low heat for another 2 minutes to ensure the sausage is heated through.
10. 10Garnish & Serve: Top with sliced green onions and parsley, serving immediately with a squeeze of lemon if desired.