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| prepPreheat a large 12-inch skillet with a lid on medium-high heat | |||||
| 15 ml olive oil | Sauté sausage 5 min, remove to plate | Return sausage, coat with spices | Add broth, tomatoes & rice, simmer 2–3 min | Cover, reduce to low, cook 20 min, rest 5–10 min | Stir in beans, garnish with parsley, season with salt |
| 340 g fully cooked smoked beef sausage link, cut into ¼ inch slices | |||||
| 160 g onion, diced | Cook onion 3–5 min, add garlic 1 min | ||||
| 4 cloves garlic, minced | |||||
| 1 teaspoon cajun seasoning | |||||
| 1 teaspoon smoked paprika | |||||
| ½ teaspoon chili powder | |||||
| ½ teaspoon onion powder | |||||
| ½ teaspoon garlic powder | |||||
| Pinch of red pepper flakes | |||||
| 360 ml chicken stock | |||||
| 1 (410 g) can diced tomatoes, do not drain | |||||
| 185 g long-grain rice (Jasmine) | |||||
| 1 (440 g) can red kidney beans, drained | |||||
| Fresh chopped parsley for garnish | |||||
| Salt to taste | |||||
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