This Cajun Sausage and Rice Skillet is a flavor-packed, one-pan meal that’s perfect for a busy weeknight! It combines smoky andouille sausage (or kielbasa), colorful bell peppers, onions, garlic, and rice, all cooked together with bold Cajun seasoning. I love how this recipe is both incredibly easy to make and delivers a satisfying and delicious dinner with minimal cleanup. Get ready for a taste of Louisiana in your own kitchen!
Why You’ll Love This Cajun Sausage and Rice Skillet
- One-Pan Wonder: Everything cooks together in one skillet, making cleanup a breeze.
- Quick and Easy: Ready in about 30-40 minutes, this dish is perfect for busy weeknights.
- Bold Cajun Flavor: The Cajun seasoning adds a delicious spicy kick (adjustable to your preference).
- Hearty and Satisfying: Packed with sausage, rice, and vegetables, it’s a complete and filling meal.
- Customizable: You can easily adjust the ingredients to your liking.
Ingredients for Cajun Sausage and Rice Skillet
Here’s what you’ll need to make this flavorful one-pan meal. The full list with measurements is in the recipe card below.
Main Ingredients
- Smoked Sausage (such as Andouille or Kielbasa), sliced (Meat)
- Long-grain white rice, rinsed (Grain)
- Red Bell Pepper, diced (Vegetable)
- Green Bell Pepper, diced (Vegetable)
- Medium Onion (yellow or white), diced (Vegetable)
- Garlic, minced (Aromatic)
- Chicken Broth (Liquid)
- Olive Oil (Oil)
Seasoning
- Cajun Seasoning (store-bought or homemade) (Spice Blend)
- Salt (Seasoning)
- Pepper (Spice)
Garnish (Optional)
- Fresh Parsley (Herb)
- Green Onions (Vegetable)
- Hot Sauce (Condiment)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Cajun Sausage and Rice Skillet as is, but here are a few ideas for variations:
- Different Protein: Use chicken sausage, shrimp, or cooked diced chicken instead of smoked sausage.
- Add More Vegetables: Toss in some celery, corn, okra, or diced tomatoes.
- Make it Spicier: Add more Cajun seasoning, a pinch of cayenne pepper, or extra hot sauce.
- Use Brown Rice: Substitute brown rice for the white rice, but you’ll need to adjust the cooking time and liquid amount according to the package directions.
- Add Beans: Stir in some kidney beans or black beans during the last few minutes of cooking.
How to Make Cajun Sausage and Rice Skillet
Let me show you how easy it is to make this Cajun Sausage and Rice Skillet:
Prepare the Ingredients
- I slice the sausage into ½-inch rounds.
- I dice the bell peppers and onion, and mince the garlic.
- I rinse the rice under cold water until the water runs clear.
Cook the Sausage
- I heat 1 tablespoon of olive oil in a large skillet over medium heat.
- I add the sliced sausage and cook for 5-7 minutes until browned and crispy on the edges.
- I remove the sausage from the skillet and set it aside.
Sauté the Veggies
- In the same skillet, I add the diced onion and bell peppers.
- I sauté for about 3 minutes, until softened.
- I add the minced garlic and cook for an additional minute until fragrant.
Toast the Rice
- I add the rinsed rice to the skillet and stir to combine with the vegetables and oil.
- I toast the rice for about 2 minutes, stirring occasionally, until it starts to smell fragrant. This step adds a nice nutty flavor.
Cook the Rice
- I pour in the chicken broth and sprinkle in the Cajun seasoning, stirring to combine.
- I bring the mixture to a boil.
- Once boiling, I reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Combine and Finish
- Once the rice is cooked, I add the cooked sausage back to the skillet.
- I stir everything together to combine, and cook for an additional 3-5 minutes to allow the flavors to meld.
Serve
- Serve hot, garnished with parsley and green onions.
Tips and Tricks for the BEST Skillet Meal
Here are my secrets for making this dish truly exceptional:
- Use Andouille Sausage: For the most authentic Cajun flavor, use andouille sausage. Kielbasa is a good, milder alternative.
- Rinse the Rice: Rinsing the rice removes excess starch, resulting in fluffier rice.
- Toast the Rice: Toasting the rice briefly in the skillet enhances its nutty flavor.
- Don’t Peek!: Avoid lifting the lid too often while the rice is simmering, as this releases steam and can affect the cooking time.
- Adjust Cajun Seasoning: Cajun seasoning blends vary in saltiness and heat. Adjust the amount according to your preference and the specific blend you’re using.
How to Serve
This Cajun Sausage and Rice Skillet is a complete meal on its own, but here are a few serving suggestions:
- Hot Sauce: Offer hot sauce on the side for those who like extra heat.
- Cornbread: A side of warm cornbread is a classic pairing.
- Side Salad: A simple green salad helps balance the richness of the dish.
Make Ahead and Storage
Leftover sausage and rice can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs about Cajun Sausage and Rice Skillet
- Can I use brown rice?
- Yes, but you will need to significantly increase the simmering time and likely the amount of broth. Follow the package directions for brown rice.
- Is this dish very spicy?
- The heat level depends on the type of sausage and Cajun seasoning used, as well as whether you add extra hot sauce. You can adjust it to your preference.
- Can I make this vegetarian?
- Yes, substitute the sausage with plant-based sausage or extra vegetables like mushrooms and use vegetable broth.
Enjoy this easy, flavorful, and satisfying Cajun Sausage and Rice Skillet! It’s a perfect one-pan meal for any night of the week.
Print
Cajun Sausage and Rice Skillet
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: Main Course, One-Pan Meal
- Cuisine: Cajun, American
Description
This Cajun Sausage and Rice Skillet is a flavorful and satisfying one-pan meal. Smoked sausage, colorful bell peppers, onions, and rice are cooked together with Cajun seasoning for a quick and easy weeknight dinner.
Ingredients
Scale
- 12 ounces Smoked Sausage (such as Andouille or Kielbasa), sliced into ½-inch rounds
- 1 cup long-grain white rice, rinsed (see notes)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium yellow or white onion, diced
- 3 cloves garlic, minced
- 1 ½ cups low-sodium chicken broth
- 2 tablespoons Cajun seasoning (store-bought or homemade, adjust to taste)
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Optional Garnishes:
- Fresh parsley, chopped
- Green onions (scallions), sliced
- Hot sauce
Instructions
- Prepare Ingredients: Slice the sausage into ½-inch thick rounds. Dice the bell peppers and onion. Mince the garlic. Rinse the long-grain white rice under cold water until the water runs clear.
- Cook Sausage: Heat the olive oil in a large skillet (12-inch or larger, with a lid) over medium heat. Add the sliced sausage and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy on the edges. Remove the cooked sausage from the skillet with a slotted spoon and set aside. Leave the rendered fat in the skillet.
- Sauté Vegetables: Add the diced onion and bell peppers to the same skillet (with the sausage fat). Sauté for about 3 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional minute, stirring constantly, until fragrant.
- Toast Rice: Add the rinsed rice to the skillet. Stir to combine the rice with the vegetables and any remaining oil/fat. Toast the rice for about 2 minutes, stirring occasionally, until it becomes slightly translucent and smells fragrant.
- Add Broth and Seasoning: Pour in the chicken broth and sprinkle in the Cajun seasoning. Stir well to combine.
- Bring to Boil and Simmer: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Do not lift the lid or stir during this time.
- Combine and Finish: Once the rice is cooked, remove the lid. Add the cooked sausage back to the skillet. Stir everything together gently to combine. Cook for an additional 3-5 minutes, uncovered, to allow the flavors to meld and heat the sausage through.
- Season and Serve: Taste and season with additional salt and pepper, if needed. Serve hot, garnished with chopped fresh parsley, sliced green onions, and a drizzle of hot sauce, if desired.
Notes
- Sausage: Andouille sausage provides a traditional Cajun flavor and some heat. Kielbasa is a milder option. Any smoked sausage will work.
- Rinsing Rice: Rinsing the rice removes excess starch, helping to prevent the final dish from being too sticky.
- Cajun Seasoning: Cajun seasoning blends vary in saltiness and spiciness. Adjust the amount used and the added salt based on the blend you are using and your preference.
- Broth: Low-sodium chicken broth is recommended. You can substitute vegetable broth or even water, but broth adds more flavor.
- Toasting Rice: Toasting the rice briefly before adding the liquid enhances its flavor and texture.
- Doneness: Ensure the rice is fully tender before adding the sausage back in. If the liquid absorbs before the rice is cooked, add a few more tablespoons of broth or water and continue simmering, covered.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.