Cajun Sausage and Rice
This is one of my pantry/freezer recipes, aka “back pocket”. On nights when I really don’t feel like cooking I can just throw it all in a pan using items I keep in my pantry and fridge. The only chopping required is cutting the sausage into rounds, which takes minutes.
This recipe is super simple and satisfying, especially if you like a little spice. To make it a bit healthier, I use and recommend the reduced sodium rice mix and chicken sausage.
Creole Sausage and Rice
A quick, low effort meal that requires only one pan and minimal prep
Servings: 4
Ingredients
- 8 ounce box Zatarain's Jambalaya Rice Mix (reduced sodium)
- 1 pound Andouille Chicken Sausage or any smoked sausage
- 26.5 ounce jar marinara sauce
- 14.5 ounce can Rotel's diced tomatoes or any diced tomatoes
- 1 cup water
Instructions
- Cut sausage into 1/2" rounds
- Mix all ingredients together in a large, deep skillet on medium to medium-high heat
- Bring to a boil
- Cover, reduce temperature to low, and simmer for about 20 minutes until rice is tender. Add more water if needed.
Notes
This recipe is kind of spicy. If you don’t like spicy, use smoked sausage and regular diced tomatoes instead of the Rotel’s.
I like Hunt’s Traditional Spaghetti sauce in this recipe
