Smoked Sausage and Rice Recipe

Smoked Sausage and Rice is a great choice for a quick and easy weeknight dinner. This one-pot meal is packed with flavor and takes minimal effort to prepare. With just a few ingredients, you can create a satisfying dish that everyone will enjoy. Plus, it’s perfect for busy nights when you want something delicious but don’t have a lot of time.

How to Make Smoked Sausage and Rice

Ingredients

• 3 tbsp extra virgin olive oil
• 5 garlic cloves, finely minced
• 2 medium onions, chopped (or 1 large)
• 1 yellow capsicum, cut into 1.5cm / 1″ squares
• 1 red capsicum, cut into 1.5cm / 1″ squares
• 400 g / 14oz (~3) kransky or other smoked sausages, sliced 0.5cm thick / 1/4″ thick
• 3/4 tsp salt
• 1/2 tsp pepper
• 3/4 tsp smoked paprika (sub normal paprika)
• 1 1/2 cup long grain white rice, uncooked
• 2 1/2 cups chicken stock/broth, low sodium (or veg stock)
• 2 cups frozen peas, thawed
• 2 tbsp parsley, chopped (optional)

Directions

1. Cook sausage: Heat 2 tablespoons of oil in a large heavy-based pot over medium-high heat. Add the sausages and cook until golden. Remove them with a slotted spoon.
2. Cook onion and garlic: Add the remaining 1 tablespoon of oil. Add the garlic and onion, and cook for 2 minutes. Then add the capsicum and cook for another 2 minutes until the onion is translucent.
3. Add rice and liquid: Add the rice, chicken stock, paprika, salt, pepper, and the cooked sausage to the pot. Stir everything together, bring to a boil, then reduce the heat to low so it simmers gently.
4. Cover and cook: Cover the pot with a lid and cook for 20 minutes.
5. Add peas and rest: Once the time is up, remove the pot from the stove. Quickly remove the lid, add the peas, and put the lid back on. Let it rest for 10 minutes—the residual heat will cook the peas.
6. Fluff and serve: Add parsley if you like. Use a fork to fluff the rice. Serve immediately!

How to Serve Smoked Sausage and Rice

This dish is best served hot. You can enjoy it as a main course, and it pairs well with a simple salad or some crusty bread. For added flavor, you might sprinkle some extra paprika or hot sauce on top before serving.

How to Store Smoked Sausage and Rice

To store leftovers, let the dish cool completely and then place it in an airtight container. It can be kept in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stove over medium heat, adding a splash of chicken stock if it seems dry.

Tips to Make Smoked Sausage and Rice

• Make sure to chop the vegetables evenly so they cook at the same rate.
• You can use any smoked sausage you like, such as andouille or kielbasa.
• If you want to add more vegetables, consider including corn, carrots, or spinach.

Variation

For a different flavor, try using a different type of stock or add some herbs like thyme or oregano. You can also make it spicy by adding chopped jalapeños or cayenne pepper.

FAQs

Can I use brown rice instead of white rice?

Yes, but keep in mind that brown rice takes longer to cook. You will need to adjust the amount of liquid and cooking time accordingly.

Is this recipe gluten-free?

Yes, the ingredients used in this recipe are gluten-free, as long as the stock and sausage you choose are also gluten-free.

Can I freeze this dish?

Yes, you can freeze Smoked Sausage and Rice. Just ensure it is in an airtight container, and it can last for up to 2 months in the freezer. Reheat thoroughly when you’re ready to enjoy it again!

Smoked Sausage and Rice

A quick and easy one-pot meal that combines smoked sausage, rice, and vegetables, perfect for busy weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

  

For the Dish

• 3 tbsp extra virgin olive oil
• 5 cloves garlic, finely minced
• 2 medium onions, chopped (or 1 large)
• 1 medium yellow capsicum, cut into 1.5cm / 1″ squares
• 1 medium red capsicum, cut into 1.5cm / 1″ squares
• 400 g kransky or other smoked sausages, sliced 0.5cm thick / 1/4″ thick
• ¾ tsp salt
• ½ tsp pepper
• ¾ tsp smoked paprika (sub normal paprika)
• 1 ½ cup long grain white rice, uncooked
• 2 ½ cups chicken stock/broth, low sodium (or veg stock)
• 2 cups frozen peas, thawed
• 2 tbsp parsley, chopped (optional)

Instructions

 

Cooking the Sausage

• Heat 2 tablespoons of oil in a large heavy-based pot over medium-high heat.
• Add the sausages and cook until golden. Remove them with a slotted spoon.

Cooking the Vegetables

• Add the remaining 1 tablespoon of oil.
• Add the garlic and onion, and cook for 2 minutes.
• Then add the capsicum and cook for another 2 minutes until the onion is translucent.

Adding Rice and Liquid

• Add the rice, chicken stock, paprika, salt, pepper, and the cooked sausage to the pot.
• Stir everything together, bring to a boil, then reduce the heat to low so it simmers gently.

Cooking the Dish

• Cover the pot with a lid and cook for 20 minutes.

Final Steps

• Once the time is up, remove the pot from the stove.
• Quickly remove the lid, add the peas, and put the lid back on.
• Let it rest for 10 minutes—the residual heat will cook the peas.
• Add parsley if you like. Use a fork to fluff the rice. Serve immediately!

Notes

This dish is best served hot and pairs well with a salad or crusty bread. For added flavor, sprinkle extra paprika or hot sauce before serving. Ensure to chop the vegetables evenly for uniform cooking, and feel free to use any smoked sausage like andouille or kielbasa. Additional vegetables like corn, carrots, or spinach can be included for more variety.

Keyword Easy Recipe, one-pot meal, Quick Dinner, Rice, Smoked Sausage