Fullblood Wagyu Cajun Sausage, Zucchini, Mushroom, and Rice Skillet
Prep Time: 25 Minutes
Cook Time: 45 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Paul Santos, Double 8 Cattle Company Contributor
PREPARING THE VEGETABLES AND FULLBLOOD WAGYU CAJUN SAUSAGE
Mince the garlic cloves. Dice the white onions and large zucchini. Slice the white mushrooms, or buy pre-sliced fresh mushrooms.
Heat a large skillet with a dash of olive oil on medium-high heat.
While the pan and oil are heating up, slice the Fullblood Wagyu cajun sausage into bite-size pieces.
Preheat the oven to 375°F.
PREPARING THE SKILLET
Add the pieces of Fullblood Wagyu cajun sausage to the pan, and cook for 3-4 minutes on the stove.
Once the sausage is browned, but not cooked through, set it aside is a small bowl.
Depending on how much the beef fat renders, you can pour a little liquid out before the next step, or keep the juices in the pan for added flavor.
Add the onions, garlic, and bay leaf to the skillet. Sauté for 2-3 minutes until the onions have browned.
Then, add the mushrooms and zucchini. Continue cooking on medium-high heat for about 5 minutes until the mushrooms have given up their liquid. This is your vegetable mixture.
Next, add the uncooked rice to the pan, as well as the smoked paprika.
Stir the rice and vegetable mixture. Sauté for about 3-4 minutes.
Add the beef stock, and stir the mixture so it’s evenly distributed in the pan.
Add the Fullblood Wagyu cajun sausage pieces back to the pan, and space them out in the pan.
Bring the skillet ingredients to a boil, and then cover the skillet using an oven proof lid (or use aluminum foil). If you use aluminum foil, make sure it is wrapped tightly around the skillet.
Place the covered skillet in the preheated oven, and cook for 25-30 minutes.
You can remove the cover for the last 5 minutes if you wish, allowing a little crust to form on the top (this step is optional).
After 30 minutes, take the skillet out of the oven. The rice should have absorbed the beef stock, and there should be a slight crust on the bottom.
Season to taste with salt and freshly ground black pepper.
Plate the Fullblood Wagyu cajun sausage skillet, serve, and enjoy!
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