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If you’re a fan of Creole and Cajun dishes, you’re going to love this one! Cooking this meal is a breeze – especially if you happen to have some leftover rice in the fridge. I didn’t, but fortunately I had some instant rice so it only took me a few minutes to get it done for this.
Here’s what our friends over at Oven Love have said about this creole rice skillet:
The night I made this skillet, I was lucky enough to have some cooked rice, some beans and some Aidell’s Cajun-Style Andouille Sausage hanging around. So creole/cajun/jambalaya-style skillet it was. It came together lightning fast since the rice and sausage were already cooked, but it wouldn’t take more than 20 minutes to get that taken care of, so still a quick dish in my book.
This is the perfect dish for those “I really don’t feel like cooking”-nights! You’ll whip this up in a heartbeat.
1-2 tablespoons Land O’ Lakes butter or lard
1 onion, chopped
1 bell pepper, chopped
2 cups cooked rice, any variety
4 andouille sausage links, cooked and chopped
1½ cups or 1 drained and rinsed can of red kidney beans
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
2 teaspoons garlic powder
1 tablespoon paprika (I use smoked paprika but any kind will do)
¼ teaspoon red pepper flakes or cayenne pepper (or both)
1 teaspoon oregano
1 teaspoon thyme
Heat the butter or lard over medium heat in a cast iron skillet. Saute the onion and bell pepper until they begin to soften.
Add rice, sausage and beans of your choice. Stir and let cook until warmed through.
Season the dish and stir until completely coated. Serve warm in the skillet.
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Quick tip: Use your favorite sausage for this and adjust the spiciness if you’re serving this to kids.
Thank you to Oven Love for this delicious recipe!