Cajun Sausage and Rice Skillet Recipe

Introduction

This Cajun Sausage and Rice Skillet is a flavorful one-pan meal packed with smoky sausage, vibrant bell peppers, and perfectly seasoned rice. It’s simple to prepare and brings a taste of Louisiana straight to your dinner table.

Ingredients

• 12 oz Smoked Sausage such as Andouille or Kielbasa, sliced into ½-inch rounds
• 1 cup long-grain white rice, rinsed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium yellow or white onion, diced
• 3 cloves garlic, minced
• 1 ½ cups chicken broth
• 2 tbsp Cajun seasoning (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)
• Green onions (optional, for garnish)
• Hot sauce (optional, for serving)

Instructions

1. Step 1: Slice the sausage into ½-inch rounds. Dice the bell peppers and onion, and mince the garlic. Rinse the rice under cold water until the water runs clear.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add the sausage and cook for 5-7 minutes until browned and crispy on the edges. Remove the sausage and set aside.
3. Step 3: In the same skillet, add the diced onion and bell peppers. Sauté for about 3 minutes until softened. Add the garlic and cook for another minute until fragrant.
4. Step 4: Stir in the rinsed rice, mixing it with the vegetables and oil. Toast the rice for about 2 minutes, stirring occasionally until fragrant.
5. Step 5: Pour in the chicken broth and sprinkle Cajun seasoning over the mixture. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed.
6. Step 6: Return the sausage to the skillet. Stir to combine and cook for an additional 3-5 minutes to let the flavors meld.
7. Step 7: Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce if desired.

Tips & Variations

• Use smoked sausage like Andouille for authentic Cajun flavor or substitute with kielbasa or chorizo.
• Try brown rice instead of white for a nuttier taste, adjusting cooking time accordingly.
• Add diced tomatoes or a splash of hot sauce to the rice while cooking for extra spice.
• For a vegetarian version, replace sausage with smoked tofu or sautéed mushrooms and use vegetable broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or water to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use uncooked sausage instead of smoked sausage?

It’s best to use pre-cooked smoked sausage for this recipe to achieve the right smoky flavor and texture. If using raw sausage, cook it thoroughly before adding to the skillet.

What can I do if I don’t have Cajun seasoning?

You can make a simple Cajun blend by combining paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme, and oregano. Adjust the amounts to your taste.

Cajun Sausage and Rice Skillet Recipe

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4.8 from 71 reviews

A flavorful one-pan Cajun Sausage and Rice Skillet featuring smoky Andouille sausage, vibrant bell peppers, and aromatic spices. This easy stovetop meal delivers tender rice infused with bold Cajun seasoning and crispy sausage for a comforting, satisfying dish perfect for weeknight dinners.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Sausage

• 12 oz Smoked Sausage (such as Andouille or Kielbasa), sliced into ½-inch rounds

Vegetables

• 1 Red Bell Pepper, diced
• 1 Green Bell Pepper, diced
• 1 medium Onion (yellow or white), diced
• 3 cloves Garlic, minced

Grain & Broth

• 1 cup Long-grain white rice, rinsed
• 1 ½ cups Chicken Broth

Seasoning & Oil

• 2 tbsp Cajun Seasoning (store-bought or homemade)
• 1 tbsp Olive Oil
• Salt and Pepper to taste

Optional Garnishes

• Fresh Parsley, chopped
• Green Onions, chopped
• Hot Sauce, for serving

Instructions

1. Prepare the Ingredients: Slice the sausage into ½-inch rounds. Dice the red and green bell peppers and onion, and mince the garlic. Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch.
2. Cook the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced sausage and cook for 5-7 minutes until the sausage is browned and crispy on the edges. Remove the sausage from the skillet and set aside, leaving rendered fat in the pan.
3. Sauté the Vegetables: In the same skillet, add the diced onion and bell peppers. Sauté for about 3 minutes until the vegetables soften. Add the minced garlic and cook for an additional minute until fragrant, ensuring the garlic doesn’t burn.
4. Toast the Rice: Add the rinsed rice to the skillet, stirring it to combine with the sautéed vegetables and remaining oil. Toast the rice for about 2 minutes, stirring occasionally, until it begins to emit a nutty aroma.
5. Cook the Rice: Pour in the chicken broth and sprinkle the Cajun seasoning over the mixture. Stir well to combine all ingredients. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer gently for 15-20 minutes, or until the rice is tender and all the liquid is absorbed.
6. Combine and Finish: After the rice is fully cooked, add the browned sausage back into the skillet. Stir everything together to combine evenly. Continue cooking for an additional 3-5 minutes on low heat to allow the flavors to blend thoroughly.
7. Serve: Serve the Cajun Sausage and Rice hot, garnished with chopped fresh parsley and green onions if desired. Offer a drizzle of hot sauce on the side for added spice and flavor.

Notes

• Rinsing the rice removes excess starch, preventing it from becoming sticky.
• If you prefer a spicier dish, increase the amount of Cajun seasoning or add extra hot sauce when serving.
• To make this dish gluten-free, verify that your Cajun seasoning and sausage are gluten-free certified.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
• For a vegetarian version, substitute sausage with smoked tofu or plant-based sausage alternatives and use vegetable broth instead of chicken broth.

Keywords: Cajun sausage skillet, one pan meal, sausage and rice, easy Cajun recipe, Andouille sausage recipe, quick dinner, stovetop rice skillet