This Cajun Sausage and Rice Skillet is a flavor-packed, one-pot meal that brings the bold tastes of Louisiana right to your kitchen. It acts as a simplified, “light” version of traditional jambalaya, making it the perfect solution for a quick and satisfying weeknight dinner.
Table of Contents
Why You Will Love This Recipe
You will love this Cajun Sausage and Rice Skillet because it delivers maximum flavor with minimal cleanup, requiring only a single pan. It features the smoky depth of Andouille sausage and the sweetness of fire-roasted tomatoes, creating a balanced meal that is both budget-friendly and great for meal prep. Since the leftovers taste even better the next day, it is a fantastic option for busy families and professionals alike.
Ingredients
- 14 oz. Andouille sausage
- 1 Tbsp cooking oil
- 1 bell pepper
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/8 tsp black pepper
- 15 oz. fire roasted diced tomatoes (1 can)
- 1 cup long grain white rice (uncooked)
- 1 1/2 cups chicken broth
- 2 green onions (sliced)
Step-by-Step Instructions
- Slice the Andouille sausage into rounds between 1/4 and 1/2 inch thick. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Do not worry about the brown bits on the bottom of the pan; these provide extra flavor for the rice.
- While the sausage browns, dice the bell pepper. Once the sausage is ready, add the diced pepper to the skillet and sauté for approximately one minute.
- Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper to the skillet. Stir and sauté for one additional minute to toast the spices and release their aromatics.
- Pour in the fire-roasted diced tomatoes (including the juices), the uncooked white rice, and the chicken broth. Stir well, making sure to scrape the bottom of the skillet to dissolve any browned bits.
- Place a tight-fitting lid on the skillet and increase the heat to medium-high. Once the liquid reaches a full boil, immediately turn the heat down to low. Let the skillet simmer for 20 minutes.
- After 20 minutes, remove the skillet from the heat. Keep the lid on and let the dish rest for an additional 5 minutes to allow the rice to finish steaming.
- Remove the lid and gently fold the mixture to redistribute the sausage and peppers throughout the rice. Garnish with sliced green onions and serve hot.
Expert Tips
To achieve the best results with your Cajun Sausage and Rice Skillet, focus on browning the sausage thoroughly. The caramelization on the meat creates a “fond” on the bottom of the pan that seasons the entire dish. Additionally, be cautious with salt. Many store-bought Cajun seasonings are very high in sodium; this recipe uses a custom spice blend to control the salt levels, as the broth and sausage already contain plenty. Finally, always allow the rice to rest for five minutes after cooking; this ensures a light, fluffy texture rather than a mushy one.
Variations & Substitutions
If you cannot find Andouille sausage, any smoked pork sausage or even kielbasa will work as a substitute. To make a mild version of this dish, simply omit the cayenne pepper and use a mild smoked sausage. For those who prefer brown rice, you will need to increase the chicken broth by about one cup and extend the simmering time to approximately 40 minutes. You can also increase the vegetable content by adding diced celery and onions (the “holy trinity” of Cajun cooking) along with the bell peppers.
Serving Suggestions
This skillet is a complete meal on its own, but it pairs beautifully with a simple side salad or roasted okra. For a true Southern experience, serve it alongside a piece of buttery cornbread. If you want to add more protein, you can stir in some sautéed shrimp during the final five minutes of steaming.
Storage, Freezing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This dish also freezes well; place cooled portions in freezer-safe bags or containers for up to 3 months. To reheat, add a splash of water or broth to the rice to keep it from drying out, then microwave or heat in a skillet over low heat until warmed through.
Nutrition Information
| Nutrient | Amount Per Serving (1.5 Cups) |
|---|---|
| Calories | 541 kcal |
| Carbohydrates | 42 g |
| Protein | 23 g |
| Fat | 31 g |
| Sodium | 1140 mg |
| Fiber | 2 g |
Cajun Sausage and Rice Skillet
Ingredients
Equipment
Method
- Slice the Andouille sausage into rounds between 1/4 and 1/2 inch thick. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned.14 oz Andouille sausage, 1 Tbsp cooking oil
- While the sausage browns, dice the bell pepper. Once the sausage is ready, add the diced pepper to the skillet and sauté for approximately one minute.1 bell pepper
- Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper to the skillet. Stir and sauté for one additional minute to toast the spices and release their aromatics.1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp cayenne pepper, 1/8 tsp black pepper
- Pour in the fire-roasted diced tomatoes (including the juices), the uncooked white rice, and the chicken broth. Stir well, making sure to scrape the bottom of the skillet to dissolve any browned bits.15 oz fire roasted diced tomatoes, 1 cup long grain white rice, 1 1/2 cups chicken broth
- Place a tight-fitting lid on the skillet and increase the heat to medium-high. Once the liquid reaches a full boil, immediately turn the heat down to low. Let the skillet simmer for 20 minutes.
- After 20 minutes, remove the skillet from the heat. Keep the lid on and let the dish rest for an additional 5 minutes to allow the rice to finish steaming.
- Remove the lid and gently fold the mixture to redistribute the sausage and peppers throughout the rice. Garnish with sliced green onions and serve hot.2 green onions
Notes
Frequently Asked Questions
Can I use a different type of rice?
Yes, you can use other types of long-grain rice, but avoid instant rice as it will become too mushy. If you use brown rice, remember to add more liquid and increase the cooking time significantly.
Is this recipe spicy?
As written, it has a moderate “medium” heat due to the Andouille sausage and the cayenne pepper. If you are sensitive to spice, use a mild sausage and leave out the cayenne.
Can I double this recipe?
Yes, you can double the ingredients. Use a very large skillet or a large Dutch oven. If you double the recipe in one pot, you may need to increase the cook time slightly to ensure all the rice is tender.
What are fire-roasted tomatoes?
These are tomatoes that have been charred over a flame before being canned. They add a distinct smoky flavor to the dish. If you cannot find them, regular diced tomatoes will work fine.