Two classics join forces resulting in something that is bursting with flavor and simply delicious. If you’d like a lighter option, use Italian turkey sausage. It has the same great taste, but with less fat. Just remember to remove the casings first.
2 teaspoons canola oil
1 pound Italian sweet or hot sausage patties
1 red onion, finely chopped
1 bell pepper, diced
2 garlic cloves, minced
1 tablespoon Cajun or Creole seasoning
1 cup long-grain white or basmati rice
2 cups chicken broth
Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, about 5 minutes. With a slotted spoon, transfer the sausage to a plate. Drain all but two tablespoons of fat from the skillet.
Add onion, bell pepper, garlic and Cajun seasoning to the skillet and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
Return the sausage to the skillet. Add the rice, stirring, until the grains are well coated. Add the broth and bring to a boil. Reduce the heat to low. Cover and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Remove from the heat; fluff with a fork.