One-Pan Cajun Pork Sausage Skillet
with Dirty Rice & Parsley Crema
- Milk
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.
Ingredients
1 unit
Tomato Paste
1 unit
Onion
4 tablespoon
Sour Cream
½ cup
Jasmine Rice
3 unit
Chicken Stock Concentrate
1 tablespoon
Cajun Spice Blend
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
¼ ounce
Parsley
1 unit
Bell Pepper
9 ounce
Italian Pork Sausage
2 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the spicy, flavorful Cajun-inspired dish; some found it too hot or bland.
- Ease of prep: Customers appreciated the simple one-pan cooking method, though some had issues with rice cooking time.
- Suggestions: Consider cooking rice separately for better texture; adjust spice levels to taste.
- Portions: Generous servings often provided leftovers; some felt it needed more veggies or a side dish.
- Texture: A few found it mushy; adding crunch with tortilla chips or bread improved the dish.
Reviews from our home cooks
Perfectly seasoned meal. It seems that many "Cajun" recipes end up a bit bland or way too spicy, but this struck a perfect balance. And I am always a fan of less dishes, so this as a one pot meal was wonderful.
The parsley crema and rice were amazing. Very easy prep and flavors combined to make this a very tasty dish! I think this mix would be great with beef, lamb or chicken as well!
This was our first time ordering the One Pan Cajun Pork Sausage Skillet. OMG. So easy to make and so delicious. It's a new family favorite!
Tasted as good as it smelled! Surprise hit. First time we've cooked the rice in the dish and it worked really well. LOVE the one-pan clean-up!
This dish was good. However, when I reviewed the ingredients and the procedure I said to myself, "This is jambalaya!?" So.. 1: Why would you use Italian sausage instead of Andouille. 2: Cajun recipes ALWAYS include the Trinity, onions, peppers and celery. Where was the celery and 3: This recipe had tomatoes in it. That makes it Creole!! NOT Cajun. I'd be interested in your response.
The rice took WAY longer then the recipe said. By the time the rice was almost done the green pepper was over cooked. The taste to the dish was great. The cajun spice was delicious.
This was delicious, easy to clean and a big payoff in flavor for the effort. Would love to see more one pan meals
Again- great taste and love the easy clean-up of the one pan meals. Had leftovers- next morning, I added some eggs, put it all in a tortilla... delicious!
Yummy and loved the one pan prep. We added avocado slices to the finished dish and it was yummy. Also were able to divide into 3 servings.
Amazing. Perfect kick of spice and the veggies blended perfectly with rice. Sausage was great with the sauce of the dish
