Ingredients:
4 cupsjasmine rice
4 1/2 cupsclam juice
1 teaspoonsaffron threads
1 tablespoonZatarain’s Creole Seasoning
1/2 teaspoonsmoked paprika
1 teaspoonred pepper flakes
1 teaspooncoarse sea salt
Freshly ground black pepper, to taste
1 (14-ounce) package Zatarain’s Cajun Style Smoked Sausage
2 tablespoonsextra-virgin olive oil
1 medium red onion diced
1 large red bell pepper, diced
4 large cloves garlic, minced
4 green onions, cut on a bias (ends trimmed)
1 medium serrano pepper, diced (pith and seeds removed)
1/2 cupflat-leaf parsley, roughly torn
1 lemon, cut into wedges (for serving)
Directions:
To an electric pressure cooker (like an Instant Pot), add the clam juice, jasmine rice, saffron threads and stir to combine. Add Zatarain’s Creole Seasoning, smoked paprika, red pepper flakes, sea salt, freshly cracked black pepper, and stir to combine. Secure the lid on the Instant Pot and select the Rice setting; make sure the vent is in the closed position. To cook the rice on the stovetop: Add the ingredients to a medium stockpot and stir to combine. Cook over medium-high heat for 1 minute, then reduce the heat to low. Cover the pot with a tight-fitting lid and cook for 25 to 30 minutes, or until the rice is al dente.
If using a pressure cooker, allow it to decompress naturally when the rice is finished cooking. Unlock and remove the lid, fluff the rice using a fork, transfer it to a separate bowl, and set aside. If using the stovetop method, remove the stockpot from the heat, fluff the rice, and set aside. (The rice can be prepared a day ahead, covered with plastic wrap, and stored in the fridge overnight.)
Light a charcoal grill and let it come up to heat for about 5 to 10 minutes. Once hot, cook the Zatarain’s Cajun Style Smoked Sausage using indirect heat until grill marks appear. Then, turn the sausage over and cook for 4 additional minutes. Remove the sausage from the grill and set it aside. Let cool slightly, then slice the sausages into ½-inch thick pieces. (If you don’t have a grill, use a grill pan set over medium heat on the stovetop.)
Place a large cast-iron skillet on the grill and add the extra-virgin olive oil. When the oil is hot, add the red onions and sauté for 5 minutes or until softened. Then, add the red bell peppers and garlic and sauté for an additional 2 minutes until the peppers are soft and the garlic is fragrant.
Fold the cooked rice and sliced, grilled sausage into the vegetable mixture and thoroughly combine. (If your skillet isn’t large enough, combine the rice, sausage, and vegetable mixture in a large serving bowl.)
Remove the skillet from the heat. Top with sliced green onion, serrano pepper, and flat-leaf parsley. Serve warm with wedges of lemon.