As busy adults with full time jobs, Chef K and I really don’t cook during the weekdays. We rely heavily on meal prepping on the weekends to save us time and money. This Smoked Sausage Skillet is a great recipe to make in bulk and is easy to pack for lunch for the workday.
This dish is like a cross between fried rice and jambalaya, lots of stuff, but all in one pan! Any dish that minimizes my number of dishes is perfect for me…
Chef K and I like to have a general idea of our recipes before we jump in. I like to write down a rough plan; however, Chef K never reads all my hard work and goes rogue.
He tossed all the veggies into the pan without taking the sausage out. As punishment, he had to pick out all the sausages one by one!
Keep your sausage in your skillet, not the floor,
Your favorite alternative chefs, K & T
Smoked Sausage Skillet
Ingredients
- 1 ¼ cups of white rice
- 2 tsp olive oil
- 1 12 oz package smoked sausage sliced
- 1 red pepper sliced
- 1 yellow onion sliced
- 4 cloves of garlic crushed and minced
- ½ tsp kosher sea salt
- ½ tsp ground black pepper
- 5 tbsp tomato paste
- 1 ¼ cup low-sodium chicken broth
- 1 tsp paprika
- ½ tsp cumin
- ⅛ tsp cayenne pepper
- 2 green onions chopped
Instructions
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In a rice cooker (or prefered way to make rice) cook your rice. I recommend making your rice ahead of time, so that it is cold when you start the dish.
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Place a large pan over medium heat. Once the pan is hot enough, add oil. When oil starts to heat up, add sausage and cook until browned on both sides
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Remove sausage from pan and set aside.
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In the same pan, add peppers and onions and saute for 5 minutes. Next add the garlic, salt, pepper and cook for about 1 minute.
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Remove veggies and set aside with the sausage.
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Add tomato paste and ¾ cup of chicken broth, whisk to combine. Let mixture come to a simmer, then add paprika, cumin, and cayenne.
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Stir in rice, sausage, peppers, onions, bay leaves and remaining broth. Stir until well combined, then serve with green onions sprinkled over the top.
