Description
Smoked Sausage and Peppers with Rice is a flavorful, one-pot dish featuring smoky sausage, sautéed bell peppers, and tender rice cooked in a tomato-infused broth. Perfect for a comforting and hearty weeknight meal, this recipe combines savory and mildly spicy Creole seasonings with the natural sweetness of onions and peppers.
Ingredients
Scale
Sausage and Vegetables
- 13 ounces (369 g) smoked sausage (beef or pork), sliced into rounds
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium bell peppers, sliced into strips (any color)
Rice and Liquids
- 2 cups (370 g) uncooked white rice
- 8 ounces (227 ml) can tomato sauce
- 4 cups (946 ml) chicken broth
Seasonings and Oil
- 1/2 teaspoon creole seasoning (or 1/2 teaspoon cayenne pepper as a substitute)
- Salt and pepper, to taste
- 1 tablespoon oil (for sautéing)
Instructions
- Brown the Sausage: In a heavy bottom pan or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Once hot, add the sliced smoked sausage and cook until browned on both sides. This develops a rich, savory base flavor for the dish.
- Sauté Vegetables: Add the diced onion, minced garlic, and sliced bell peppers to the pan with the sausage. Cook, stirring occasionally, until the vegetables are softened, about 3 minutes. This step infuses the oil and sausage with aromatic flavors and softens the vegetables.
- Toast the Rice: Stir in the uncooked white rice and cook for 1-2 minutes to lightly toast the grains. Toasting the rice enhances its texture and helps it absorb more flavor during cooking.
- Add Liquids and Seasoning: Pour in the tomato sauce and chicken broth, then add the creole seasoning (or cayenne pepper) and season with salt and pepper to taste. Stir well to combine everything evenly in the pan.
- Simmer to Cook Rice: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Check occasionally and add a splash more broth or water if needed to prevent drying out.
- Finish and Serve: Fluff the rice with a fork. Taste and adjust seasoning as needed. Serve the dish hot, optionally garnished with fresh herbs or extra peppers for added color and freshness.
Notes
- For a spicier kick, use cayenne pepper instead of creole seasoning.
- If you prefer a smokier sausage flavor, choose a smoked pork sausage over beef.
- To make it vegetarian, substitute the sausage with plant-based sausage and use vegetable broth instead of chicken broth.
- Check the rice during cooking and add extra liquid if it starts to stick or dry out.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
