Happy Mardi Gras, friends!! There are lots of foods that I think about when I think about Creole or Cajun cooking – jambalaya and gumbo are two of my favorites, but a simple cajun sausage and rice skillet also tops the list.
One of the great things about this Cajun sausage and rice skillet recipe is that it only takes a few ingredients and one pan. Yep. One pan. Can’t beat that on a busy weeknight.
I always have a large head of cabbage in my fridge at this time of year. I can only make so much creamy cole slaw with it so I am constantly looking for ways to sneak cabbage into other main dishes. I’m not sure that cabbage is very Cajun but it made an awesome addition to this Cajun sausage and rice skillet. And, truth be told, with 7 mouths to feed every night, anything that might stretch my meal is always a good thing! Cabbage is a great meal extender, I feel my Irish ancestors nodding approvingly at me.
One of my first memories watching a chef on TV (other than Julia Child, of course!) was Emeril. Emeril Lagasse might be known for his New Orleans restaurants and Cajun fare but he actually grew up in my home state of Massachusetts. When he talked about the “Holy Trinity” of Cajun cooking, I paid attention. The holy trinity of Cajun cooking is onion, celery, and bell pepper. And garlic is a must, of course. Your house will smell amazing as soon as you start to saute these ingredients.
After your basic ingredients are sauteed, all you are going to do is add the can of diced tomatoes, your chopped cabbage, some white rice and broth. Done! If you are looking for a delicious way to celebrate Mardi Gras with your family or just an easy weeknight meal, this recipe will not disappoint.
Cajun Sausage and Rice Skillet
- 2 lbs cajun sausage links
- 1 large onion , chopped
- 3 stalks celery , chopped
- 5 cloves garlic , chopped
- 1 can diced tomatoes
- 1/4 head of cabbage , chopped
- 3/4 c white rice
- 1 1/4 c chicken broth
- Slice and cook any Cajun sausage. Set aside.
- Sauté onions, celery, and garlic.
- Add 1 can diced tomatoes.
- If you have cabbage, add 1/4 head of cabbage, chopped.
- Add 3/4 cup white rice. Stir.
- Add 1 1/4 cup chicken broth.
- Stir and simmer until the rice is cooked.