Cajun Pork Sausage and Dirty Rice Skillet with Parsley Crema

This one-pan Cajun pork sausage skillet brings together bold flavors in a single skillet. Dirty rice, sautéed bell pepper and onion, crumbly pork sausage and melty Monterey Jack cheese create a hearty, satisfying meal. A refreshing parsley crema adds a cool finish.

The best part? Minimal cleanup. With just one pan and one bowl for the crema, you’ll spend less time washing dishes and more time enjoying this spicy, comforting dinner.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Add the jasmine rice and cook until tender, about 15 minutes. Drain and set aside.
2. While the rice cooks, finely chop the onion, bell pepper and tomato. Pick and chop the parsley leaves.
3. In a large skillet over medium-high heat, add the pork sausage (casings removed if needed). Cook, breaking it into crumbles, until browned, about 5-7 minutes. Remove sausage from skillet and set aside, leaving a thin layer of fat in the pan.
4. Add the chopped onion and bell pepper to the skillet. Sauté until softened, about 4 minutes. Stir in the tomato paste and Cajun spice blend; cook for 1 minute until fragrant.
5. Add the cooked rice, cooked sausage, chopped tomato, chicken stock concentrates, hot sauce and 1/2 cup water. Stir to combine. Bring to a simmer, then reduce heat to low. Cover and cook for 5 minutes, until flavors meld.
6. Remove from heat. Sprinkle Monterey Jack cheese over the top, cover and let sit for 2 minutes to melt.
7. Meanwhile, in a small bowl, mix sour cream with chopped parsley and a pinch of salt and black pepper. Add water a teaspoon at a time to reach a drizzling consistency.
8. Serve the skillet with a drizzle of parsley crema on top.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage, but adjust cooking time as needed.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your chicken stock concentrate and hot sauce are certified gluten-free.

Can I make this ahead of time?

Absolutely. Prepare the skillet as directed, but wait to add the cheese and crema until reheating. Store covered in the fridge for up to 3 days.