Early's Spicy Sausage and Rice

Early's Spicy Sausage and Rice

Spicy Sausage and Rice that's good for the soul!


1 Pound Early's Nitrate Free Spicy Sausage Links (cut into rounds)

1/2 cup sweet onion (diced)

1 red bell pepper (diced)

2 tbsp olive oil

1/2 tsp smoked paprika

1/4 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

2 cups chicken broth

1 cup white rice long grain

3 tbsp tomato paste

a bit of chopped green onion to garnish


1. Slice the Sausage Links into rounds that are about 1/4 inch thick. Dice your onion and bell pepper into small pieces. In a small bowl mix together your spices, then set them to the side.

2. In a sautee pan or well seasoned cast iron skillet, add your olive oil and turn the heat to medium high. Add the sausage to the pan and cook until browned on each side. Drain about 1l2 of the grease. Add onion and saute until the onion begins to brown and soften.

3. Once the onion has begun to caramelize, add chicken broth, rice, tomato paste, bell pepper, and the spice mixture and stir well until fully mixed. Bring the liquid in the pan to a boil.

4. Once boiling, cover the pan and turn the heat down to medium-low to keep the liquid simmering. Cook covered for 20-23 minutes, or until the rice is tender and most of the liquid is gone. A little liquid in the pan is okay, as long as the rice is tender, but it shouldn't be runny. Garnish with your green onion.

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