Go Back
Cajun Sausage and Rice Skillet

Cajun Sausage and Rice Skillet

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 541
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz Andouille sausage sliced into rounds
  • 1 Tbsp cooking oil
  • 1 bell pepper diced
  • 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, do not drain
  • 1 cup long grain white rice uncooked
  • 1 1/2 cups chicken broth
  • 2 green onions sliced

Equipment

  • Deep Skillet or Dutch Oven
  • knife
  • Cutting Board

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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.
  7. 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

Focus on browning the sausage thoroughly to create a flavorful fond on the bottom of the pan. Always allow the rice to rest for five minutes after cooking to ensure a light, fluffy texture rather than a mushy one.