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From Haley’s kitchen

Sausage & Pepper Skillet

Brown the sausage well and leave those browned bits in the skillet, they're where all the savory flavor lives, and they dissolve right into the sauce when you add the tomato paste and broth. Everything else just comes together in one pan after that.

Sausage & Pepper Skillet
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Sausage & Pepper Skillet

Gather

Ingredients

  • 1 cup white rice
  • 1 pound package mild Italian sausage uncooked
  • 1/2 red bell pepper chopped into small pieces
  • 1/2 yellow bell pepper chopped into small pieces
  • 1/2 orange bell pepper chopped into small pieces
  • 1 small onion chopped into small pieces
  • 5 cloves mined garlic
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons paprika
  • 5 Tablespoons tomato paste
  • 1 1/3 cup chicken broth
  • chopped fresh parsley for garnish

Let’s cook

Steps

  1. In a large cast iron skillet, cook the Italian sausage through over medium-high heat, set aside to cool and slice into disk once cooled. Pour any access grease out, but don't wash the skillet.
  2. Cook rice, using a rice steamer or follow package instructions.
  3. In the skillet, heat 1 tablespoon of olive oil. Add the chopped peppers, onion & garlic. Sprinkle with salt & pepper. Cook until tender, and crisp on the edges. Once done, set aside in a bowl.
  4. Add the tomato paste, cayenne pepper, paprika and chicken broth to the skillet over medium heat. Whisk to combine. Let the mixture simmer for about 2-3 minutes. Stir in cooked rice, sausage, peppers and onions. Let cook until thickened. Garnish with parsley & ENJOY!!

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