Cajun Sausage Skillet

Total Time30

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

1 green bell pepper
⅔ c diced onion
14 oz Andouille Sausage or smoked sausage, kielbasa
2 Tb butter
½ teaspoon thyme
½ teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
15 oz canned red kidney beans rinsed and drained
3 c cooked rice

US Customary - Metric

Instructions

To begin, cook the rice according to package directions. (You'll need about 3 cups of cooked rice.
NOTE: This is usually 2/3-1 cup of uncooked rice, depending upon what kind of rice you use.) You can also use leftover rice from another meal.
While the rice cooks, dice the pepper and onion, and cut the sausage into ½ inch pieces.
Melt the butter in a large skillet over medium heat. Add in the pepper, onion, & sausage.
Cook until the pepper & onion are tender and the sausage is lightly browned.
Add in all of the remaining ingredients, including the cooked rice, and stir together. Cook until the beans are heated through.
Enjoy!

Notes

Spice Alert: Andouille sausage does have a little heat to it. If you have little ones, look for mild Andouille, or you can use smoked sausage or kielbasa instead.

See This Recipe:

https://cosmopolitancornbread.com/cajun-sausage-skillet/

Nutrition