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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.
If you don’t want to cook rice separately, you can throw it in the same skillet and pour in some water and a bay leaf. Just let it cook for a little bit longer, adding more stock if needed, until the rice is done. This dish is super easy to make for a larger crowd! Use a paella pan, double or triple the ingredients and there will be plenty for everyone.
1-2 tablespoons Land O’ Lakes butter or lard
1 onion, chopped
1 bell pepper, chopped
2 cups cooked rice
4 andouille sausage links, cooked and chopped
1 drained and rinsed can of red kidney beans (optional)
1 teaspoon onion powder
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
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
Optional: other vegetables of your choice
Heat the butter in a cast iron skillet. Saute the onion and bell pepper until they begin to soften.
Add the cooked rice, sausage and beans of your choice. Stir and let cook until warmed through.
Season the dish and stir to combine well. 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.