This was an easy weeknight meal, plain and simple. However, I tweeked it a bit because it did not seem authentically Cajun to me (I'm a native Louisianian, so I do have a leg up on this sort of thing). My only change was adding a little bit of diced bell pepper and diced celery to the veggies. After trying it, however, I really feel that the mushrooms have no business being in the dish and there was waaaay too much liquid. I had to cook it more than twice as long and uncovered just to get the correct consistency. Maybe this was a typo or maybe Cooking Light used a different kind of boil-in-bag rice.
Cajun Sausage and Rice Skillet
JasonM Posted: 02/05/09
lizabethj2 Posted: 08/12/10
This is a GREAT recipe. I gave it 4 stars because it's not copied correcty here. It should say 3 - 3.5 oz bags of boil-in-bag rice. If you only use 2 it will be soupy. (I have the Cooking Light cookbook where it originated.) I agree with the person from LA who said the mushrooms have no place in the dish. Leave them out. Also, the cajun seasoning you use makes a difference. I like Paul Prudhomme's Blackened Redfish seasoning. Additionally, I would use a 12 oz pkg of sausage and a large can (27 oz.) of kidney beans with the 3 bags of rice. Aidell's sells a package of andouille sausage that has 12 oz (4 links). (Since it's a "cooking light" recipe, its also a little light on the sausage.) If you do these things, you're going to LOVE this recipe. It's a keeper.
mandofan Posted: 02/28/12
Quick, easy, tasty. Worth hanging onto when you need an easy weeknight dish.