One-Pan Cajun Pork Sausage Skillet

🥘 Ingredients

• Italian pork sausage
  10 oz
• Monterey Jack cheese
  1 c
• bell pepper
  2 unit
• black pepper
• cajun spice blend
  1 tbsp
• chicken stock concentrate
  1 unit
• hot sauce
  4 tsp
• jasmine rice
  1 c
• olive oil
• onion
  1 unit
• parsley
  1 oz
• salt
• sour cream
  2 tbsp
• tomato
  1 unit
• tomato paste
  1 unit

🍳 Cookware

• medium pan
• slotted spoon
• small bowl

1. 

   1

   Wash and dry produce. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and dice half the onion into ½-inch pieces. Dice tomato into ½-inch pieces. Remove Italian pork sausage from casing; discard casing.

   bell pepper: 2 unit, onion: 1 unit, tomato: 1 unit, Italian pork sausage: 10 oz
2. 

   2

   Heat a drizzle of olive oil in a medium pan (preferably nonstick) over medium-high heat (use a large pan for 4 servings). Add sausage and cook, breaking up meat into pieces, until browned, 3-4 minutes (it’ll finish cooking later). Using a slotted spoon , transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible.

   olive oil
3. 

   3

   Heat a drizzle of oil in same pan over medium-high heat. Add bell pepper and diced onion; cook, stirring occasionally, until lightly browned, 2-3 minutes. Season with salt and black pepper .

   salt, black pepper
4. 

   4

   Add jasmine rice , tomato, and tomato paste to pan with veggies. Season with cajun spice blend , ½ tsp salt (1 tsp for 4 servings), a pinch of pepper, and up to half the hot sauce to taste. Cook, stirring frequently, ⏱️ 30 seconds . Add chicken stock concentrate and 1½ cups water (3 cups for 4) to pan and bring to a boil. Cook, stirring occasionally, until liquid has reduced by half, 3-4 minutes. Return sausage to pan. Cover pan and reduce heat to low; cook until sausage is cooked through and rice is tender, 15-18 minutes. TIP: Add a splash of water if pan seems dry.

   jasmine rice: 1 c, tomato paste: 1 unit, cajun spice blend: 1 tbsp, hot sauce: 4 tsp, chicken stock concentrate: 1 unit
5. 

   5

   While rice cooks, pick parsley leaves from stems; finely chop leaves. In a small bowl , combine sour cream , half the chopped parsley, and remaining hot sauce to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   parsley: 1 oz, sour cream: 2 tbsp
6. 

   6

   Stir remaining chopped parsley into rice skillet. Season with salt and pepper to taste. Top with Monterey Jack cheese and parsley crema. Divide between plates and serve.

   Monterey Jack cheese: 1 c