Description
This flavorful Rice with Smoked Sausage recipe combines tender long-grain rice cooked in chicken stock with browned smoked sausage and sautéed vegetables. Seasoned with a blend of aromatic spices including smoked paprika, thyme, and cayenne pepper, this dish offers a perfect balance of smoky, savory, and mildly spicy flavors. Ready in just 30 minutes, it’s a hearty and comforting meal perfect for weeknight dinners.
Ingredients
Scale
Rice
- 1 cup long-grain rice
- 2 1/4 cups chicken stock (divided)
Cooking Fats
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
Sausage & Vegetables
- 12 ounces smoked sausage (about 4 medium links)
- 1 small yellow onion, chopped
- 1 small red bell pepper, seeded and chopped
- 1 large stalk celery, chopped into half moons
- 3 cloves garlic, minced
Spices & Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and cracked black pepper to taste
Instructions
- Cook the Rice: Rinse the long-grain rice under cold water until the water runs clear. In a saucepan, combine the rice with 2 cups of chicken stock. Cook over medium heat following package instructions until the rice is tender and all liquid is absorbed. Fluff the rice with a fork and set aside.
- Brown the Sausage: Heat a medium heavy-bottomed skillet over medium-high heat and melt the butter along with the olive oil. Add the smoked sausage slices to the skillet and cook, stirring occasionally, until browned and heated through, about 3 to 5 minutes.
- Sauté Vegetables: Add the chopped yellow onion, red bell pepper, and celery to the skillet. Cook until the vegetables begin to soften, about 2 to 3 minutes. Stir in the minced garlic and cook until fragrant, approximately one minute.
- Season the Mixture: Sprinkle garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, and cracked black pepper over the sausage and vegetables. Stir well with a wooden spoon to evenly distribute the spices.
- Deglaze and Combine: Pour a small amount of chicken stock into the skillet to deglaze, scraping any browned bits from the bottom with the wooden spoon. Add the cooked rice to the skillet and stir thoroughly to combine. Continue cooking and stirring for another 2 to 3 minutes so flavors meld together, adding more chicken stock if the mixture seems dry.
- Serve: Remove skillet from heat. Transfer the rice and sausage mixture to a serving dish. Optionally garnish with freshly chopped parsley. Serve warm and enjoy your hearty smoked sausage rice dish!
Notes
- Rinsing the rice removes excess starch and helps achieve fluffy rice.
- You can substitute smoked sausage with andouille or kielbasa for different flavors.
- Adjust the cayenne pepper amount to control the heat level.
- Use low-sodium chicken stock to better manage salt content.
- For added freshness, garnish with chopped parsley or green onions before serving.
