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 (diced)(150g)
• 4150 g Green bell pepper (chopped)(150g)
• 5100 g Celery (sliced)(100g)
• 620 g Garlic (minced)(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 (thinly sliced)(10g)
• 175 g Fresh parsley (chopped)(5g)
• 181 g Hot sauce or red pepper flakes(1g)
• 191 Fresh lemon wedges(60g)

Instructions

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