Smoked Sausage and Rice

Smoked sausage and rice is a classic combination that brings together the smoky, savory flavors of sausage with the hearty, comforting texture of rice. This dish is perfect for busy weeknights when you need a quick and satisfying meal, or for when you’re craving something warm and comforting. The beauty of this recipe lies in its simplicity and versatility, making it a staple in many households.

Ingredients for Smoked Sausage and Rice

For the Smoked Sausage and Rice:

• 1 lb Smoked Sausage (sliced into 1/4-inch pieces): The star of the dish, providing a smoky, savory flavor.
• 1 cup Long Grain White Rice: The base of the dish, which soaks up all the flavors.
• 1 small Onion (diced): Adds sweetness and depth of flavor.
• 1 small Bell Pepper (diced): Adds color and a mild sweetness.
• 2 cloves Garlic (minced): Enhances the overall flavor with its pungent aroma.
• 2 cups Chicken Broth: Helps cook the rice and infuses it with additional flavor.
• 1 can Diced Tomatoes (14.5 oz, undrained): Adds acidity and a bit of sweetness.
• 1 teaspoon Paprika: Adds a smoky, slightly sweet flavor.
• 1/2 teaspoon Dried Oregano: Adds an earthy, slightly minty flavor.
• Salt and Pepper to taste: Essential for seasoning the dish.
• 1 tablespoon Olive Oil: For sautéing the vegetables and sausage.
• Optional: Chopped Fresh Parsley for garnish: Adds a fresh, herbaceous note and a pop of color.

Step-by-Step Guide to Making Smoked Sausage and Rice

Step 1: Prepare the Ingredients

Begin by gathering all your ingredients. Slice the smoked sausage into 1/4-inch pieces, dice the onion and bell pepper, and mince the garlic. Having everything prepped and ready will make the cooking process smoother.

Step 2: Sauté the Smoked Sausage

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced smoked sausage to the skillet and cook until it’s browned on both sides, about 5-7 minutes. The browning process will help enhance the sausage’s flavor and add a bit of texture to the dish. Once browned, remove the sausage from the skillet and set it aside.

Step 3: Sauté the Vegetables

In the same skillet, add the diced onion and bell pepper. Sauté them in the residual oil and sausage drippings until they become soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.

Step 4: Add the Rice and Seasonings

Once the vegetables are softened, add the uncooked rice to the skillet. Stir the rice into the vegetable mixture, allowing it to absorb the flavors and toast slightly, about 2-3 minutes. This step enhances the rice’s texture and flavor. Sprinkle in the paprika, dried oregano, salt, and pepper, ensuring that the rice and vegetables are well-seasoned.

Step 5: Add the Liquid and Tomatoes

Pour in the chicken broth and the can of diced tomatoes (with their juices). Stir everything together, making sure the rice is evenly distributed in the liquid. This will help the rice cook evenly and absorb all the delicious flavors.

Step 6: Simmer and Cook the Rice

Bring the mixture to a simmer over medium-high heat. Once it starts to bubble, reduce the heat to low, cover the skillet, and let it cook for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid too often, as this can release steam and prolong the cooking time.

Step 7: Add the Smoked Sausage Back In

Once the rice is cooked, add the browned smoked sausage back into the skillet. Stir to combine the sausage with the rice, allowing it to warm through for about 5 minutes. The sausage will infuse the dish with even more smoky flavor as it heats up.

Step 8: Serve and Garnish

Once everything is heated through and well combined, your smoked sausage and rice is ready to serve. Garnish with chopped fresh parsley if desired, and enjoy this comforting, flavorful meal.

Tips for Making the Best Smoked Sausage and Rice

Use High-Quality Smoked Sausage

The flavor of this dish heavily relies on the quality of the smoked sausage. Look for a sausage with a strong, smoky flavor and a good balance of spices.

Customize the Vegetables

Feel free to customize the vegetables in this dish to suit your taste. You can add celery, carrots, or even peas for additional color and nutrition.

Adjust the Spices

If you like your food with a bit more kick, consider adding some crushed red pepper flakes or a dash of hot sauce to the dish. You can also experiment with different herbs and spices to create your own unique version.

Make It a One-Pot Meal

For easier cleanup, this dish can be made entirely in one pot. Use a large, deep skillet or a Dutch oven that has enough room for the rice to cook evenly.

Nutritional Benefits of Smoked Sausage and Rice

Protein-Rich

The smoked sausage provides a good amount of protein, which is essential for muscle repair and overall health.

Carbohydrate-Packed

Rice is a great source of carbohydrates, providing energy to keep you going throughout the day.

Vitamins and Minerals

The bell pepper and onion contribute essential vitamins and minerals, including vitamin C, vitamin A, and potassium.

Comforting and Satisfying

This dish is not only nutritious but also incredibly comforting, making it perfect for those days when you need a meal that feels like a warm hug.

Frequently Asked Questions (FAQs)

Q1: Can I use brown rice instead of white rice?
Yes, brown rice can be used, but keep in mind that it will require a longer cooking time and may need additional liquid.

Q2: Can I make this dish ahead of time?
Absolutely! Smoked sausage and rice can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days.

Q3: Can I freeze leftovers?
Yes, this dish freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q4: What other sausages can I use?
If you can’t find smoked sausage, you can use andouille sausage, kielbasa, or even chorizo for a slightly different flavor profile.

Q5: How do I prevent the rice from sticking to the pan?
Ensure that you stir the rice occasionally during cooking and keep the heat at a low simmer. Using a non-stick skillet or Dutch oven can also help prevent sticking.

Conclusion

Smoked sausage and rice is a hearty, flavorful, and easy-to-make dish that’s perfect for any night of the week. With just a few simple ingredients, you can create a comforting meal that’s sure to satisfy. Whether you stick to the classic recipe or customize it with your favorite vegetables and spices, this dish is bound to become a family favorite.

Yield: 5

Smoked Sausage and Rice

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Smoked sausage and rice is a classic combination that brings together the smoky, savory flavors of sausage with the hearty, comforting texture of rice. This dish is perfect for busy weeknights when you need a quick and satisfying meal, or for when you’re craving something warm and comforting. The beauty of this recipe lies in its simplicity and versatility, making it a staple in many households.

Prep Time 10 minutes

Cook Time 30 minutes

Ingredients

• 3 tbsp extra virgin olive oil
• 5 garlic cloves , finely minced
• 2 onions (medium), chopped (or 1 large)
• 1 yellow capsicum , cut into 1.5cm / 1″ squares
• 1 red capsicum , cut into 1.5cm / 1″ squares
• 400 g/ 14oz (~3) kransky or other smoked sausages , sliced 0.5cm thick / 1/4" thick
• 3/4 tsp salt
• 1/2 tsp pepper
• 3/4 tsp smoked paprika (sub normal paprika)
• 1 1/2 cup long grain white rice , uncooked (Note 2 other rices)
• 2 1/2 cups chicken stock/broth , low sodium (or veg stock)
• 2 cups frozen peas , thawed
• 2 tbsp parsley , chopped (optional)

Instructions

1. Cook sausage: Heat 2 tbsp oil in a large heavy based pot over medium high heat. Add sausages and cook until golden. Remove with a slotted spoon.

2. Cook onion and garlic: Add remaining 1 tbsp oil. Add garlic and onion, cook for 2 minutes. Add capsicum and cook for 2 minutes until onion is translucent.

3. Add rice and liquid: Add rice, chicken stock, paprika, salt, pepper and the sausage. Stir, bring to boil, then reduce heat to low so it's simmering very gently.

4. Cover and cook: Cover with lid, cook 20 minutes.

5. Add peas and rest: Remove pot from stove. Working quickly, remove lid, add peas, then quickly put the lid back on. Rest 10 minutes – the residual heat with cook the peas.

6. Fluff and serve: Add parsley. Use a fork to fluff the rice. Serve immediately!

Notes

 Smoked sausages – Any smoked sausage will work here. They are well seasoned so they leech a ton of flavour into the oil which then flavours the whole dish.

Raw sausages – Even raw sausages will work because they too leave a ton of flavour in the pot! You can’t really slice them though because the meat is raw and squishy, so just cut into small chunks. They end up looking like mini meatballs – it’s so good!

2. Rice – Best made with long grain rice for this one pot cooking method because it’s the least sticky. Other rice types that work:

• Basmati rice – same fluffy texture but you get the basmati aroma (which is lovely!)
• Medium and short grain white rice – works perfectly but the rice is a bit stickier (that’s the way it is) so don’t expect the same rice texture you see in the video (it will clump a little more).

Recipe won’t work as written for: brown rice, paella or risotto rice, wild rice, quinoa or other speciality rices. I’d need to figure out liquid/rice ratios and bake times.

No need to rinse rice first unless you’re concerned about rice cleanliness (rice in packets at grocery stores should be fine, I never rinse). If you rinse, reduce stock by 2 tbsp (roughly the amount of water that will cling to the rice after rinsing).

Nutrition Information:

Amount Per Serving: Calories: 590