One-Pan Cajun Chicken Sausage Skillet
with Dirty Rice & Parsley Crema
The skillet is a truly remarkable culinary invention: a single pan that has the ability to bring together lots and lots of flavors. Tonight, you’ll be using it to make a Cajun-inspired meal of dirty rice, sautéed bell pepper and onion, crumbly pork sausage, and melty Monterey Jack cheese. It’s all topped with a refreshing parsley crema that comes together in one bowl. The next best part of the meal after eating it? Barely having to do the dishes when you’re done.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Italian Chicken Sausage Mix
½ cup
Jasmine Rice
1 unit
Yellow Onion
¼ cup
Monterey Jack Cheese
(Contains Milk)
1 unit
Bell Pepper
1.5 ounce
Tomato Paste
3 unit
Chicken Stock Concentrate
1 tablespoon
Cajun Spice Blend
4 tablespoon
Sour Cream
(Contains Milk)
1 unit
Roma Tomato
¼ ounce
Parsley
2 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and dice half the onion (whole onion for 4 servings) into ½-inch pieces. Dice tomato into ½-inch pieces. • Remove sausage* from casing; discard casing.
(No need to remove casing from chicken sausage—there is none!)
• Heat a drizzle of oil in a medium, preferably nonstick, pan 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.
Simply cook through this step as instructed, swapping in chicken sausage for pork sausage.
• 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 pepper.
• Add rice, tomato, and tomato paste to pan with veggies. Season with Cajun Spice, 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 stock concentrates 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.
• 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.
• Stir remaining chopped parsley into rice skillet. Season with salt and pepper to taste. Top with Monterey Jack and parsley crema. • Divide between plates and serve.
