Cajun Pork Sausage Skillet with Dirty Rice and Parsley Crema

This one-pan wonder brings together bold Cajun flavors with minimal cleanup. Crumbled pork sausage, sautéed bell pepper and onion and fluffy dirty rice are topped with melty Monterey Jack cheese and a refreshing parsley crema. It’s a hearty, satisfying meal that comes together quickly in a single skillet.

The parsley crema, made with sour cream and fresh parsley, adds a cool, herby finish that balances the spice. Perfect for a weeknight dinner when you want big flavor without a mountain of dishes.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

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

2 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

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Finely chop the onion and green bell pepper. Dice the tomato. Pick the parsley leaves and finely chop them.
2. In a small bowl, combine the sour cream and half of the chopped parsley. Season with a pinch of salt and pepper. Set aside.
3. Heat the cooking oil in a large skillet over medium-high heat. Add the Italian pork sausage, breaking it into crumbles with a spoon. Cook until browned, about 4-5 minutes.
4. Add the chopped onion and bell pepper to the skillet. Cook, stirring occasionally, until softened, about 3-4 minutes.
5. Stir in the tomato paste, Cajun spice blend and diced tomato. Cook for 1 minute until fragrant.
6. Add the jasmine rice, chicken stock concentrate and 1 cup of water. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 15-18 minutes.
7. Remove from heat. Sprinkle the Monterey Jack cheese over the top. Cover and let sit for 2 minutes until cheese is melted.
8. Serve the skillet topped with the parsley crema and remaining chopped parsley.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but cooking times may vary. Long-grain white rice works well; adjust liquid and time as needed.

Can I make this dairy-free?

Omit the Monterey Jack cheese and use a dairy-free sour cream alternative for the crema.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.