One-Skillet Cajun Chicken Sausage with Dirty Rice and Bell Peppers

Prepare the vegetables: Wash, core, and dice 1 medium green bell pepper and 1 medium red bell pepper. Wash and dice 2 celery stalks. Peel and dice 1 medium yellow onion. Peel and mince 3 garlic cloves. Slice 1 lb of raw chicken sausage links into 1/2-inch thick rounds.

Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the sliced 1 lb of chicken sausage and sear for 5 minutes, stirring occasionally, until beautifully browned on both sides. Use a slotted spoon to transfer the sausage to a plate, leaving the flavorful drippings in the skillet.

Reduce the heat to medium. Add the diced yellow onion, diced green bell pepper, diced red bell pepper, and diced celery to the same skillet. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften and become translucent.

Stir in the minced 3 garlic cloves, 1 teaspoon of smoked paprika, 1/2 teaspoon of dried thyme, 1/8 teaspoon of cayenne pepper, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 1 minute, stirring constantly, until the spices are highly fragrant.

Add 1 cup of uncooked parboiled white rice to the skillet. Stir the rice continuously for 1 to 2 minutes to lightly toast the grains and coat them thoroughly in the spice and vegetable mixture.

Pour in 2 cups of chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Return the browned chicken sausage and any accumulated juices from the plate back into the skillet. Stir gently to combine and bring the liquid to a boil.

Once boiling, cover the skillet with a tight-fitting lid, reduce the heat to low, and let simmer undisturbed for 15 minutes, or until the rice is tender and all the liquid has been absorbed.

Remove the skillet from the heat. Let it stand, covered, for 3 minutes to steam. Remove the lid, gently fluff the dirty rice with a fork to distribute the sausage and peppers evenly, and serve immediately.