Skillet Cajun Chick’n And Rice |
|---|
| 1 | tablespoon | vegetable oil | ||
| 1 | small | onion, chopped | ||
| 1 | stalk | celery, chopped | ||
| ½ | green bell pepper, seeded and chopped | |||
| ½ | packet | Zesty Andouille Artisan Sausage, chopped | ||
| 1 | packet | |||
| 2 | cloves | garlic, minced | ||
| 1 | teaspoon | dried thyme | ||
| ¼ | teaspoon | cayenne pepper | ||
| ½ | teaspoon | fine sea salt | ||
| 1 | cup | long grain white rice | ||
| 2 | cups | water | ||
parsley, chopped | ||||
green onion |
In a large skillet over medium heat, heat vegetable oil. Sauté onion, celery, green bell pepper until soft (5 mins). Stir in Zesty Andouille Artisan Sausage, Lightly Seasoned Chick'n, garlic, dried thyme, cayenne pepper and fine sea salt, and cook for further 2 minutes.
Add rice and water and bring to a boil, covered. Reduce heat to simmer until rice is tender (15 mins).
Remove from heat. Let it sit, covered for 5 mins. Fluff with a fork.
Serve with parsley and green onion