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.