Cajun Spicy Rice & Sausage

The other evening, Rosie made red beans and rice, which is one of my all-time favorite comfort foods. She uses Kielbasa sausage sliced into 1/2″ pieces, and it is a very satisfyng meal, indeed.

Here is another fine recipe from Bedrock Press. I have been featuring Janice Duplantis’ recipes lately because of my interest in Cajun food, but also because Janice has a great newsletter that keeps my family fed.

Enjoy…

Cajun Spicy Rice & Sausage

1/4 c. vegetable oil
1 lb. smoked sausage (see Recipe Note)
1 (10-oz.) can diced tomatoes and chilies, do not drain
1-1/2 c. canned chicken broth
1 (10½ -oz.) can condensed French onion soup
1 c. uncooked long grain white rice

To prepare sausage and rice: Heat cooking oil in a heavy 10-inch skillet over medium heat.
Slice smoked sausage into 3- to 4-inch pieces and cook in hot oil, turning often, until evenly browned (10 to 12 minutes).
Add canned tomatoes and chilies with liquid and cook over high heat until tomatoes are well sauteed and liquid has reduced (approximately 10 minutes).
Stir in chicken broth, undiluted French onion soup and rice.
Tightly cover skillet and cook over medium heat until rice is fully cooked (approximately 20 minutes).
Remove from heat and (leaving skillet covered) allow sausage and rice to “rest” for 15 minutes before serving.
Freezes beautifully. Yields 4 generous servings.

Recipe Note: As a matter of personal taste, smoked hot or mild pork, beef, turkey or deer sausage may be selected to prepare this recipe.

Recipe Variation: This recipe may also be prepared by substituting sausage with 4 lean pork chops (cut approximately 1/2-inch thick).

Peace,

Charlie~

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This entry was posted on Thursday, January 12th, 2006 at 6:26 am and is filed under Free Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.