---
title: One-Pan Cajun Pork Sausage Skillet
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/one-pan-cajun-pork-sausage-skillet-61e6f0ac9853836f347a1f1d
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Easy Cleanup
  - Easy Prep
  - Spicy
  - Meal Prep
  - One Pot
rating: 4.0
rating_count: 8400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: "Ease of prep"
    text: "Customers appreciated the simple one-pan cooking method, though some had issues with rice cooking time."
  - theme: "Texture"
    text: "A few found it mushy; adding crunch with tortilla chips or bread improved the dish."
nutrition:
  calories: 750
  protein: 27
  fat: 41
  saturated fat: 15
  carbohydrates: 62
  sugar: 8
  fiber: 2
  cholesterol: 95
  sodium: 1660
  potassium: 950
  calcium: 180
  iron: 2.9
image: "https://images.recipes.furrysalamander.com/Cajun%20Recipes/one-pan-cajun-pork-sausage-skillet.avif"
---
Wash and dry produce. Core, deseed, and dice @bell pepper{2%unit} into ½-inch pieces. Halve, peel, and dice half the @onion{1%unit} into ½-inch pieces. Dice @tomato{1%unit} into ½-inch pieces. Remove @Italian pork sausage{10%ounce} from casing; discard casing.

Heat a drizzle of @olive oil{} in a #medium pan{} (preferably nonstick) over medium-high heat (use a large pan for 4 servings). Add sausage and cook, breaking up meat into pieces, until browned, 3-4 minutes (it’ll finish cooking later). Using a #slotted spoon{}, transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible.

Heat a drizzle of oil in same pan over medium-high heat. Add bell pepper and diced onion; cook, stirring occasionally, until lightly browned, 2-3 minutes. Season with @salt{} and @black pepper{}.

Add @jasmine rice{1%cup}, tomato, and @tomato paste{1%unit} to pan with veggies. Season with @cajun spice blend{1%tbsp}, ½ tsp salt (1 tsp for 4 servings), a pinch of pepper, and up to half the @hot sauce{4%tsp} to taste. Cook, stirring frequently, ~{30%seconds}. Add @chicken stock concentrate{1%unit} and 1½ cups water (3 cups for 4) to pan and bring to a boil. Cook, stirring occasionally, until liquid has reduced by half, 3-4 minutes. Return sausage to pan. Cover pan and reduce heat to low; cook until sausage is cooked through and rice is tender, 15-18 minutes. TIP: Add a splash of water if pan seems dry.

While rice cooks, pick @parsley{1%ounce} leaves from stems; finely chop leaves. In a #small bowl{}, combine @sour cream{2%tbsp}, half the chopped parsley, and remaining hot sauce to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Stir remaining chopped parsley into rice skillet. Season with salt and pepper to taste. Top with @Monterey Jack cheese{1%cup} and parsley crema. Divide between plates and serve.