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One-Pan Cajun Pork Sausage Skillet

One-Pan Cajun Pork Sausage Skillet

with Dirty Rice & Parsley Crema

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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.

Tags:Easy CleanupEasy PrepNo Oven
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

9 ounce

Italian Pork Sausage

½ cup

Jasmine Rice

1 unit

Yellow Onion

¼ cup

Monterey Jack Cheese

(ContainsMilk)

1 unit

Green Bell Pepper

1.5 ounce

Tomato Paste

2 unit

Chicken Stock Concentrate

1 tablespoon

Cajun Spice Blend

4 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Roma Tomato

¼ ounce

Parsley

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories730 kcal
Fat40 g
Saturated Fat15 g
Carbohydrate62 g
Sugar9 g
Dietary Fiber3 g
Protein28 g
Cholesterol110 mg
Sodium1690 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Slotted Spoon
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.