One-Pan Cajun Pork 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Italian Pork Sausage
½ cup
Jasmine Rice
1 unit
Yellow Onion
¼ cup
Monterey Jack Cheese
(Contains Milk)
1 unit
Green Bell Pepper
1.5 ounce
Tomato Paste
2 unit
Chicken Stock Concentrate
1 tablespoon
Cajun Spice Blend
4 tablespoon
Sour Cream
(Contains Milk)
1 unit
Roma Tomato
¼ ounce
Parsley
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.
• 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.
• Heat another drizzle of oil in same pan over medium-high heat. Add bell pepper and diced onion; cook, stirring occasionally, until veggies are lightly browned, 2-3 minutes. Season with salt and pepper.
• Add rice, diced tomato, tomato paste, Cajun Spice, ½ tsp salt (1 tsp for 4 servings), and a pinch of pepper to pan with veggies. 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 is reduced by half, 3-4 minutes. • Return sausage to pan. Cover pan and reduce heat to low; cook until 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 with half the chopped parsley. 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.
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