Cajun Fried Rice…Maybe?

It’s not quite a jambalaya nor is it red beans ‘n rice.  But it has a little of both in it – whCajun-chicken-sausage-pkgatever ya want to call it, it came out tasty and was a fast skillet meal to make on a busy week night.  What inspired me to make this was Johnsonville’s new Cajun Style Chicken Sausage.  It’s fully cooked, has 50% less fat than regular sausage, a little heat and nice spice.  It’s very tasty and I’m planning to try their other varieties.  I’ve never been disappointed with Johnsonville’s products.  Here’s what I threw in the pan to make this “fried-rice”-type dish – Enjoy!

 Cajun Fried Rice

2 cups cooked rice (I used minute rice)

2 links of Johnsonville Cajun-Style Chicken Sausage, diced

½ large onion diced

½ sweet red bell pepper diced

1 clove of garlic minced

1 can red kidney beans, drained (I used Bush’s low-sodium)

1 tsp. Cajun season  (more if you like)cajunfriedrice

Couple shakes of your favorite hot sauce (more if you like)

Salt & pepper to taste

1-2 tbsps. Olive oil

Heat oil in a sauté pan on medium-high heat.  Add the diced sausage and brown.  Then add the diced onion and sauté until translucent and starting to caramelize.  Next, toss in the bell pepper and garlic, sauté for a few minutes and then add the kidney beans.  Continue to cook and stir until the beans heat thru. Stir in the Cajun seasoning, the hot sauce and salt & pepper.  Mix in the cooked rice.  Heat thoroughly and serve…dat be it!

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