Ingredients
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1 lb smoked sausage, sliced (andouille or kielbasa work great)
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1 tablespoon olive oil
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1 small onion, diced
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1 green bell pepper, diced
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3 cloves garlic, minced
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1/2 head green cabbage, chopped
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1 cup long-grain white rice, rinsed
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2 1/2 cups chicken broth
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1 (14.5 oz) can diced tomatoes (with juice)
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2 tablespoons Cajun seasoning (adjust to taste)
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1 teaspoon smoked paprika
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1/2 teaspoon dried thyme
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1/4 teaspoon cayenne pepper (optional, for extra heat)
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
Cook the Sausage:
Heat olive oil in a large pot or deep skillet over medium-high heat.
Add sliced sausage and cook until browned. Remove and set aside.
Sauté Veggies:
In the same pot, add onion, bell pepper, and garlic. Cook for 3–4 minutes until softened.
Add chopped cabbage and cook another 5 minutes until slightly wilted.
Add Rice and Seasoning:
Stir in rinsed rice, Cajun seasoning, smoked paprika, thyme, cayenne pepper, salt, and black pepper. Mix well to coat everything.
Add Liquids and Simmer:
Pour in chicken broth and diced tomatoes with their juice. Stir to combine.
Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes until rice is cooked and liquid is absorbed.
Combine:
Return cooked sausage to the pot and stir to combine. Heat through for 2–3 minutes.
Serve:
Garnish with fresh parsley. Serve hot!