This Cajun sausage and rice skillet delivers bold, smoky flavors in one pan with minimal cleanup. Ready in about 30 minutes, it is perfect for busy weeknights and uses simple pantry staples.
- One pan for easy prep and cleanup
- Customizable spice level for all tastes
- Budget-friendly with everyday ingredients
- Great for leftovers or freezing
Why You’ll Love This Cajun Sausage and Rice Skillet
This dish captures classic Cajun tastes like smoky sausage, bell peppers, and a hint of spice, all mixed with fluffy rice. It simplifies jambalaya-style flavors into a quick skillet meal the whole family enjoys. You get hearty comfort food without hours of cooking.
The one-pan method means less mess and more time to relax. Customize it with your favorite sausage or add veggies for extra nutrition. It reheats well, making it ideal for meal prep.
Key Ingredients (And Easy Substitutions)
Gather these staples for authentic flavor. US measurements keep it simple for home cooks.
Sausage
Use andouille sausage (14-16 oz) for spicy, authentic Cajun kick. Smoked sausage or kielbasa works for milder taste; increase Cajun seasoning by 1/2 tsp if needed.
Rice
Long-grain white rice (1 cup uncooked) absorbs flavors best without getting mushy. Jasmine rice adds subtle aroma; for brown rice, increase cook time by 10 minutes and broth by 1/4 cup.
Vegetables & Aromatics
- 1 bell pepper (red or green), diced
- 1 medium onion, diced
- 3 garlic cloves, minced
These form the “holy trinity” base of Cajun cooking. Add celery (1 stalk) for tradition or spinach (2 cups) at the end for greens.
Liquids & Tomatoes
- 1 can (14.5 oz) diced tomatoes or fire-roasted for smokiness; Rotel adds heat
- 2 cups chicken broth (low-sodium preferred)
Seasonings
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Optional: 1/4 tsp cayenne for extra spice
How to Make Cajun Sausage and Rice Skillet (Step-by-Step)
Follow these steps for foolproof results. Use a 12-inch skillet with a lid.
Step 1 – Brown the Sausage
Heat 1 tbsp oil over medium-high. Slice sausage into 1/2-inch rounds; cook 4-5 minutes until browned. Remove to a plate, leaving drippings for flavor.
Step 2 – Sauté the Vegetables
Add onion and bell pepper to skillet. Cook 4 minutes until softened. Stir in garlic; cook 1 minute until fragrant.
Step 3 – Toast the Rice & Bloom the Spices
Add rice; stir 2 minutes to toast. Sprinkle in Cajun seasoning, paprika, and thyme; cook 30 seconds to release aromas.
Step 4 – Add Tomatoes and Broth
Stir in tomatoes with juices and broth. Scrape browned bits from bottom. Return sausage to skillet; bring to boil.
Step 5 – Simmer Until Rice Is Tender
Reduce heat to low, cover, and simmer 18-20 minutes until rice absorbs liquid and is tender. Do not stir during cooking. If liquid evaporates too fast, add 2 tbsp water.
Step 6 – Fluff, Garnish, and Serve
Remove from heat; let rest covered 5 minutes. Fluff with fork. Garnish with sliced green onions or parsley. Taste and add hot sauce if desired.
Tips for Perfect Cajun Sausage and Rice Every Time
- Use a tight-fitting lid to trap steam for even rice cooking.
- Medium-low heat prevents scorching; stir once halfway if no lid.
- For drier rice, uncover last 5 minutes. Add 1/4 cup broth if too dry.
- Adjust spice gradually: start low for kids, add cayenne later.
- High-quality sausage boosts flavor; precooked saves time.
Easy Variations
Tailor this base recipe to your needs.
Creamy Cajun Sausage and Rice Skillet
Stir in 1/2 cup heavy cream and 1/2 cup shredded Parmesan after simmering. Simmer uncovered 2-3 minutes to thicken.
Veggie-Packed Version
Add 1 cup corn kernels or zucchini with peppers; stir in 2 cups spinach during rest for wilted greens.
Cajun Sausage and Rice with Shrimp or Chicken
Add 1/2 lb peeled shrimp in last 3 minutes of simmering. For chicken, cube 1 breast and cook with sausage in Step 1.
Make It Mild, Medium, or Extra Spicy
Mild: Use half Cajun seasoning, no cayenne. Medium: As written. Extra: Double cayenne and top with hot sauce.
| Sausage Type | Flavor Profile | Heat Level | Best For |
|---|---|---|---|
| Andouille | Smoky, spicy | High | Authentic Cajun |
| Smoked | Savory, mild | Low | Families, kids |
| Kielbasa | Garlicky | Low | Mild preference |
| Italian | Herby, fennel | Medium | Variety seekers |
What to Serve with Cajun Sausage and Rice
Pair with light sides to balance richness. Try garlic green beans, cornbread, coleslaw, or a simple green salad. Crusty bread soaks up juices nicely.
Storage, Freezing, and Reheating
How to Store
Cool completely; store in airtight container up to 4 days in fridge. Best within 2 days for peak texture.
How to Reheat
Stovetop: Add 1-2 tbsp broth, cover, heat on medium-low 5-7 minutes. Microwave: Covered, 2-3 minutes, stir halfway.
Can You Freeze Cajun Sausage and Rice Skillet?
Yes, up to 2 months in freezer bags. Thaw overnight; reheat with broth to restore moisture. Rice may soften slightly.
Cajun Sausage and Rice Skillet FAQs
Can I use brown rice in this Cajun sausage and rice skillet?
Yes, but increase broth to 2.5 cups and simmer 35-40 minutes. Check doneness and add water if needed.
Is Cajun sausage and rice skillet spicy?
It has mild-medium heat from seasoning. Use mild sausage and skip cayenne for no spice.
Can I make this recipe dairy-free or gluten-free?
Dairy-free: Skip creamy variation. Gluten-free: Use certified GF sausage and tamari instead of Worcestershire if added.
Can I make Cajun sausage and rice ahead of time?
Yes, prepare up to simmering; cool and refrigerate up to 24 hours. Reheat covered on stovetop with extra broth.
How can I make this recipe more budget-friendly?
Swap andouille for bulk smoked sausage; use generic spices and frozen peppers. Serves 4-6 generously.
Print
Cajun Sausage and Rice Skillet (One Pan, 30-Min Dinner)
- Total Time: PT30M
- Yield: 4
- Diet: Gluten Free
Description
This Cajun sausage and rice skillet brings bold, smoky flavor to the table in about 30 minutes, all cooked in one pan. Tender Andouille sausage, colorful bell peppers, and fluffy rice simmer in a rich tomato broth seasoned with classic Cajun spices for a hearty weeknight dinner that feels special without the fuss. It’s the kind of meal that fills the kitchen with irresistible aroma and leaves everyone asking for seconds.
Ingredients
For the Cajun sausage and rice skillet:
– 14 oz Andouille sausage, sliced into 1/2 inch rounds
– 1 tablespoon olive oil or vegetable oil
– 1 bell pepper (any color), diced
– 1/2 medium onion, diced (optional for a more traditional “Holy Trinity” flavor)
– 1 clove garlic, minced
– 1 cup long grain white rice (or jasmine rice)
– 1 1/2 cups low sodium chicken broth
– 15 oz can fire roasted diced tomatoes (undrained)
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– 1/2 teaspoon dried thyme
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon black pepper
– 1/8 teaspoon cayenne pepper (adjust to taste)
– 1/2 teaspoon salt (or to taste)
– 2 green onions, sliced (for garnish)
Instructions
1. Brown the sausage
Heat a large skillet or Dutch oven over medium high heat. Add the oil, then add the sliced Andouille sausage. Cook for about 5 minutes, stirring occasionally, until the sausage is browned on the edges. Use a slotted spoon to transfer the sausage to a plate and set aside, leaving the drippings in the pan.
2. Sauté the vegetables
Add the diced bell pepper and onion to the same skillet. Cook for 2–3 minutes until they begin to soften. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Toast the rice and spices
Stir in the rice, smoked paprika, oregano, thyme, garlic powder, onion powder, black pepper, cayenne, and salt. Cook for 1–2 minutes, stirring constantly, so the rice and spices become fragrant and lightly toasted.
4. Add liquids and sausage
Pour in the chicken broth and fire roasted diced tomatoes with their juices. Return the browned sausage to the skillet and stir everything together. Bring the mixture to a boil.
5. Simmer until the rice is done
Once boiling, reduce the heat to low. Cover the skillet and let it simmer for about 18–20 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring during this time so the rice cooks evenly.
6. Rest and fluff
Remove the skillet from the heat and let it sit, covered, for 5 minutes. Then uncover and fluff the rice with a fork. Taste and adjust seasoning if needed, adding a bit more salt or a pinch more cayenne if you like it spicier.
7. Serve
Spoon the Cajun sausage and rice into bowls. Garnish with sliced green onions. Serve immediately while hot.
Notes
Customizing the spice level:
This recipe is easy to adapt depending on how spicy you like your food.
– Mild version: Omit the cayenne pepper and use a mild smoked sausage instead of Andouille.
– Medium version: Keep the 1/8 teaspoon cayenne and use Andouille sausage as written.
– Spicy version: Increase the cayenne to 1/4 teaspoon or more, and consider adding a dash of hot sauce at the end.
Recipe variations:
– Add beans: Stir in a drained 15 oz can of kidney beans or black beans during the last 5 minutes of cooking.
– Add shrimp: Add peeled and deveined shrimp in the last 5 minutes of cooking, stirring until they turn pink and opaque.
Storage:
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave with a splash of water or broth to keep the rice from drying out. Freezes well for up to 3 months.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1/4 recipe
- Calories: 540
- Sugar: 4
- Sodium: 1200
- Fat: 28
- Saturated Fat: 9
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 23
- Cholesterol: 65
