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