Description
This flavorful Rice with Smoked Sausage recipe combines tender long-grain rice cooked in savory chicken stock with browned smoked sausage and a medley of sautéed vegetables and spices. The dish is cooked on the stovetop, allowing the smoky, spicy flavors to meld beautifully in a quick and satisfying meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Rice and Liquid
- 1 cup long-grain rice
- 2 1/4 cups chicken stock (divided)
Fat for Cooking
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
Protein
- 12 ounces smoked sausage (about 4 medium links)
Vegetables
- 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 and 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 to remove excess starch. In a saucepan, combine the rinsed rice with 2 cups of chicken stock. Cook over medium heat according to package instructions—usually about 15-20 minutes—until the rice is tender and the liquid is fully absorbed. Once done, fluff the rice with a fork and set aside.
- Brown the Sausage: Heat a medium heavy-bottomed skillet over medium-high heat. Melt the butter along with the olive oil until shimmering. Add the smoked sausage slices to the skillet and cook, stirring occasionally, until the sausage is nicely browned and heated through, about 3 to 5 minutes.
- Sauté Vegetables: To the skillet with sausage, add the chopped yellow onion, red bell pepper, and celery. Cook the vegetables, stirring frequently, until they begin to soften, approximately 2 to 3 minutes. Then add the minced garlic and cook for about one minute until fragrant, being careful not to let it burn.
- Season the Mixture: Sprinkle the garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, and cracked black pepper evenly over the sausage and vegetables. Stir thoroughly with a wooden spoon to combine so the spices coat all the ingredients.
- Deglaze and Combine: Pour a small amount of the remaining chicken stock into the skillet to deglaze the pan. Scrape the bottom of the skillet with a wooden spoon to lift any flavorful browned bits. Then add the cooked rice to the skillet and stir well to combine all ingredients. Continue cooking and stirring for an additional 2 to 3 minutes to allow the flavors to meld. If the rice seems dry, add a little more chicken stock to reach the desired consistency.
- Serve: Remove the skillet from heat. Transfer the rice and smoked sausage mixture to a serving dish. Optionally garnish with freshly chopped parsley. Serve warm and enjoy this hearty, smoky, and spiced rice dish!
Notes
- Rinsing the rice before cooking ensures fluffier, less sticky grains.
- Use smoked sausage of your choice, such as Andouille or kielbasa, for authentic smoky flavor.
- The cayenne pepper adds heat but can be adjusted or omitted based on your preference.
- Deglazing the pan lifts the flavorful browned bits to enrich the dish’s taste.
- Leftovers can be stored in an airtight container for up to 3 days and reheated on the stovetop or microwave.
