Kielbasa Creole Skillet
This is an easy one-pan meal that you can add or subtract ingredients in to make work for you. Shrimp would be a great addition to this dish or even seitan and mushrooms if you are vegetarian/vegan. This is a perfect weeknight dinner when you are on a time crunch. It’s as simple as season, stir, and simmer!
Tips:
- Try to cut the ingredients evenly so that everything cooks at the same speed.
- Some people will be mad that I am using precooked rice. If you are one of those people, feel free to make your own rice and add it in right at the end and simmer for 1-2 minutes.
- Fresh herbs really make a huge difference in this dish, so try to use those where you can.
- Use your deepest pan. It is important that you have enough room to stir everything
- The cayenne pepper in this dish can and should be dialed up or down based on your taste! Don’t be brave!
Cook TIme: Approx. 30 minutes
Serves: Approx. 4-5 people
Ingredients:
- 13 oz. Regular or Turkey Kielbasa (13 oz = 1 long link)
- 2 8.5 oz Pre-Cooked Rice (I like Seeds of Change, but do what you like)
- 1 15.5 oz Can Kidney Beans, Rinsed
- 1 15.5 oz Can Diced Tomatoes
- 1/2 - 1 Cup Chicken Broth
- 1 Red Bell Pepper, Sliced
- 1 Yellow Bell Pepper, Sliced
- 1/2 Medium Yellow Onion, Sliced
- 4 Cloves Garlic, Diced
- 3 Tspsns Paprika
- 2 Tspns Oregano
- 1 1/2 Tspns Thyme
- 1 Tspn Cayenne Pepper
- 1 Bay Leaf
- 1 1/2 Tspns Salt
- 1 Tspn Black Pepper
- 1 1/2 Tspns Extra Virgin Olive Oil
Optional:
- 3-5 Scallions
- 1 Bunch Parsley
Directions:
1. Add the EVOO and garlic to your pan and simmer for 1-3 minutes on medium high.
2. Scoop the peppers and onion in the pan and stir so the olive oil has coated everything and let cook for about 4-5 minutes or until the onions become translucent.
3. Season your pan with salt, pepper, oregano, and cayenne and simmer for 1-2 minutes.
4. Pour the cans of kidney beans and tomatoes, rice, paprika, bay leaf, and chicken broth into the pan and simmer for about 5-7 minutes. Stir well.
5. Add the kielbasa to the pan then cover and let simmer for about 8-10 minutes total, but check on it and stir about halfway. Add more broth if it seems dry. Also, don't be bashful and taste it around now too to make sure everything is working for your tastes.
6. When the pan of goodness has absorbed most of the juices but is still moist, take off the lid, turn off the stove.
7. Sprinkle the parsley and scallions into the pan and keep some on the side to top your dish as well for a little more flavor and color.
8. Dig in!
