One-Pan Cajun Pork Sausage Skillet

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  1 tsp
• cajun spice blend
  1 tbsp
• chicken stock concentrate
  2 tbsp
• hot sauce
  1 tsp
• italian pork sausage
  12 oz
• jasmine rice
  1 c
• monterey jack cheese
  ½ cup
• olive oil
  1 tbsp
• onion
  1 unit
• parsley
  ¼ cup
• salt
  1 tsp
• sour cream
  2 tbsp
• tomato
  1 unit
• tomato paste
  2 tbsp
• water
  1½ cups

🍳 Cookware

• medium skillet
• small bowl

1. 

   1

   Wash and dry all produce. Core, deseed, and dice bell pepper . Halve, peel, and dice onion . Dice tomato . Remove italian pork sausage from casing and discard casing.

   bell pepper: 1 unit, onion: 1 unit, tomato: 1 unit, italian pork sausage: 12 oz
2. 

   2

   Heat a drizzle of olive oil in a medium skillet over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned ⏱️ 3 minutes . Using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in the skillet as possible.

   olive oil: 1 tbsp
3. 

   3

   Heat a drizzle of oil in the same skillet over medium-high heat. Add bell pepper and diced onion. Cook, stirring occasionally, until lightly browned ⏱️ 2 minutes . Season with salt and black pepper .

   salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Add jasmine rice , tomato, and tomato paste to the skillet. Season with cajun spice blend , salt, a pinch of pepper, and up to half the hot sauce to taste. Cook, stirring frequently, ⏱️ 30 seconds . Add chicken stock concentrate and water to the skillet and bring to a boil. Cook, stirring occasionally, until liquid has reduced by half ⏱️ 3 minutes . Return sausage to the skillet. Cover skillet, reduce heat to low, and cook until sausage is cooked through and rice is tender ⏱️ 15 minutes . TIP: Add a splash of water if skillet seems dry.

   jasmine rice: 1 c, tomato paste: 2 tbsp, cajun spice blend: 1 tbsp, hot sauce: 1 tsp, chicken stock concentrate: 2 tbsp, water: 1½ cups
5. 

   5

   While rice cooks, pick parsley leaves from stems and finely chop. 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: ¼ cup, sour cream: 2 tbsp
6. 

   6

   Stir remaining chopped parsley into the 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: ½ cup