By Mardi Gras 2021. Muted. No parades this year — COVID cancelled them. The beignets happened, because beignets don't need a parade. The king cake happened, because Angelle delivered one in a contactless drop-off that felt both absurd and touching. And the jambalaya happened, because jambalaya always happens, because some things are pandemic-proof, and jambalaya is one of them.
Rémy wore the crawfish claws. Year six. The claws are now 90% duct tape and 10% memory. I'm going to frame them when they finally fall apart. They're not a costume anymore. They're an artifact. They're the boy's childhood, held together with adhesive and stubbornness, and I will never throw them away.
Jambalaya didn’t make it onto the table that year — but its spirit did, in this sausage skillet that came together in one pan while Rémy wore those disintegrating crawfish claws around the kitchen. It’s smoky, filling, and stubborn in the best way, the kind of dish that doesn’t need a crowd or a parade float to feel like a celebration. If 2021 taught me anything, it’s that you honor the day with what you have in the pan.
Sausage Skillet Dinner
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4
Ingredients
- 1 lb smoked sausage (andouille or kielbasa), sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Salt to taste
- 2 green onions, sliced (for garnish)
Instructions
- Brown the sausage. Heat olive oil in a large skillet over medium-high heat. Add sausage slices in a single layer and cook 3–4 minutes per side until well browned. Transfer to a plate and set aside.
- Saute the vegetables. In the same skillet, add the onion and bell pepper. Cook over medium heat for 4–5 minutes until softened, scraping up any browned bits from the sausage. Add garlic and cook 1 minute more.
- Build the base. Stir in the diced tomatoes (with juices), chicken broth, rice, Cajun seasoning, smoked paprika, and black pepper. Bring to a boil.
- Simmer covered. Return the sausage to the skillet. Reduce heat to low, cover tightly, and simmer for 18–20 minutes until the rice has absorbed the liquid and is fully cooked. Do not lift the lid during cooking.
- Rest and serve. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, taste for salt, and garnish with sliced green onions before serving.
Nutrition (per serving)
Calories: 480 | Protein: 19g | Fat: 22g | Carbs: 48g | Fiber: 3g | Sodium: 1020mg