Gluten-Free Sausage And Peppers Skillet

Black skillet with rice, sausages, and peppers in a tomato sauce.

Gluten-Free Sausage And Peppers Skillet

An easy, smoked sausage and peppers skilled perfect for busy weeknights! This skillet dinner is simple in flavor, easy to doctor and perfect for large families.

Course dinner

Cuisine American

Keyword one pot

Prep Time 5

Cook Time 50

Total Time 1 5

Servings

Calories 632kcal

Author Shelby Stover

Equipment

1 Cast Iron Skillet

Ingredients

5 Sausage links sliced
2 Bell peppers sliced
½ cup Leek sliced
3 cloves Garlic minced
1 teaspoon Salt
Pepper to taste
2 cups Bone broth
1.25 cups Rice uncooked
½ teaspoon Paprika
1 cup Tomato sauce
2 tbs Tomato paste
1 tbs Avocado oil
pinch Cayenne pepper optional

Instructions

Heat a large wok over medium high heat.
Add in the oil and sausages.
Cook the sausages until cooked through (10-12 minutes). Drain the grease.
Turn the burner down to medium heat and add in the garlic, leek, and peppers.
Cover and cook until mostly soft.
Add in the broth sauce, tomato paste, salt, pepper, and paprika. Mix well.
Turn the heat up slightly and bring the mixture to a boil.
Add in the rice.
Cover and cook for 20 minutes at medium heat until the rice is cooked through.
Uncover and keep at a rolling boil until the skillet thickens up or reaches desired consistency (15 minutes-ish).
Let sit for ten minutes before serving.
Top with cayenne pepper if using.

Video

Notes

Want to make the sausage and peppers skillet more cajun? Top it with a pinch of cayenne pepper while it sits.
Brown rice and basmati rice both work for this recipe.
Though the sausage recipe calls for leek, sweet onion works well in its place.
Depending on the size of your cast iron skillet, you may need to let the mixture simmer a bit longer so that the extra liquid is absorbed.

Nutrition