Cajun Creole Style Rice
Bring the vibrant flavors of Louisiana to your table with this bold and hearty Cajun Creole Style Rice! Perfectly fluffy long-grain rice is simmered in a rich blend of smoky sausage, aromatic vegetables, and zesty spices like Cajun seasoning, thyme, and paprika, all infused with the freshness of crushed tomatoes and chicken stock. This one-pot recipe combines the classic Creole "holy trinity" of onion, green bell pepper, and celery, creating a deeply layered flavor profile in just under 45 minutes. Ideal as a side dish or a satisfying main course, this dish is finished with a sprinkle of fresh parsley and sliced green onions for a vibrant, aromatic garnish. Whether you're hosting a weeknight dinner or a festive gathering, this crowd-pleasing Southern favorite is guaranteed to transport your taste buds straight to the bayou.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups chicken stock
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 1 medium (diced) green bell pepper
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 link (sliced into rounds) smoked sausage
- 1.5 tablespoons Cajun seasoning
- 1 15-ounce can crushed tomatoes
- 1 whole bay leaf
- 1 teaspoon (dried) thyme
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 2 sliced (for garnish) green onions
- 2 tablespoons (chopped for garnish) fresh parsley
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain.
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the smoked sausage and cook for 2-3 minutes until browned. Remove and set aside.
In the same skillet, add the diced onion, green bell pepper, and celery. Sauté for 4-5 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the Cajun seasoning, thyme, paprika, and black pepper. Cook for 30 seconds to toast the spices.
Pour in the crushed tomatoes and stir well to combine with the vegetables and spices.
Return the cooked sausage to the skillet, then add the rinsed rice, chicken stock, and bay leaf. Stir everything together and bring to a boil.
Once boiling, reduce the heat to low, cover the skillet, and let cook for 18-20 minutes, or until the rice is tender and the liquid is mostly absorbed.
Remove the skillet from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork, remove the bay leaf, and garnish with sliced green onions and chopped parsley before serving.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 4533 mg | 197% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 34.2 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3033 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
