This Cajun Sausage and Rice Skillet Recipe is one of those meals that feels like a big warm hug on a plate. I absolutely love how the smoky Andouille sausage blends with the perfectly seasoned rice and a hint of heat from the cayenne; it’s just downright comforting. If you’re looking for a one-pan dinner that’s easy to whip up but packed with bold flavors, this recipe ticks all the boxes.
When I first tried this, I was blown away by how the sausage drippings and spices infuse the rice, creating layers of flavor you don’t get from plain side dishes. Plus, it’s super handy for busy weeknights or when you want to impress family with minimal fuss. You’ll find that this Cajun Sausage and Rice Skillet Recipe becomes a go-to for both simplicity and soul food satisfaction.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in a single skillet, which means less cleanup—a win in my book.
- Bold Yet Balanced Flavors: The blend of spices and sausage creates that authentic Cajun kick without overpowering.
- Quick and Easy Prep: With just a few ingredients and under an hour, you’ve got dinner on the table fast.
- Family Favorite: My crew asks for this one again and again—it’s that good.
Ingredients You’ll Need
These ingredients come together so well because each one adds a distinct layer of flavor or texture, making the Cajun Sausage and Rice Skillet Recipe stand out. Andouille sausage brings that smoky depth, while the spices make this dish sing. I always hunt down fresh bell peppers and green onions for that bright crunch.
- Andouille sausage: This smoked sausage is king here, but use any smoked pork sausage if Andouille isn’t available.
- Cooking oil: Just enough to brown the sausage and help bring out its flavors.
- Bell pepper: I like green or red depending on what’s on hand—adds great color and a touch of sweetness.
- Smoked paprika: Enhances the smokiness and deepens the flavor profile.
- Dried oregano: Adds a subtle earthiness that balances the spices.
- Dried thyme: A classic herby note that pairs well with sausage.
- Garlic powder: For that mild garlicky flavor without overpowering.
- Onion powder: Helps build a rounded base taste in the skillet.
- Cayenne pepper: Just a pinch for a touch of heat, but you can adjust to taste.
- Freshly cracked black pepper: Adds a little zip and freshness.
- Fire roasted diced tomatoes: These bring richness and a smoky tang to the dish.
- Long grain white rice: The perfect texture for soaking up all those amazing flavors.
- Chicken broth: Using broth instead of water elevates the taste in the rice dramatically.
- Green onions: A fresh, crisp garnish that brightens up the skillet before serving.
Variations
I love making this dish my own by switching up ingredients based on season or what’s in my fridge. Don’t be shy to swap or add your favorites—this recipe is forgiving and flexible, which is why it’s perfect for weeknight cooks like us.
- Protein Swap: Tried it with smoked chicken sausage when I was out of Andouille – still delicious and a little lighter.
- Veggie Boost: I sometimes throw in chopped zucchini or mushrooms for extra texture and nutrients.
- Spice Level: For family-friendly meals, I cut back on the cayenne; friends love it amped up with extra chili flakes.
- Rice Alternatives: Occasionally, I use brown rice—just remember to add more cooking time and broth.
How to Make Cajun Sausage and Rice Skillet Recipe
Step 1: Brown the Sausage for Maximum Flavor
Start by slicing your Andouille sausage into about ¼ to ½ inch thick slices—thicker slices hold their juiciness better. Heat the cooking oil in a deep skillet over medium heat and add the sausage. As it browns, don’t fret if you see bits stick to the pan; that’s flavor gold! Stir occasionally until browned nicely on both sides, about 5-7 minutes.
Step 2: Sauté Bell Pepper and Toast the Spices
While the sausage cooks, dice your bell pepper into small, even pieces. Toss it in with the browned sausage and sauté for about a minute. Then sprinkle in the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper, stirring continuously for another minute. Toasting the spices like this really wakes up their aroma and flavor.
Step 3: Combine Tomatoes, Rice, and Broth
Add the fire roasted diced tomatoes (including juices), uncooked rice, and chicken broth to your skillet. Give everything a good stir, scraping up those browned bits from the bottom—they add extra depth. This step is where your dish really starts coming together, so keep an eye on the mix for even distribution.
Step 4: Simmer Until Perfect
Pop a lid on the skillet and crank the heat to medium-high until it reaches a vigorous boil. Then immediately reduce to low and let it simmer gently for 20 minutes. This slow simmer allows the rice to absorb all those spicy, smoky flavors. Afterward, take the skillet off the heat but keep the lid on for another 5 minutes to let it rest and finish steaming.
Step 5: Final Touches and Serve
Once rested, remove the lid and carefully fold the rice and sausage together to evenly distribute everything. Sprinkle with freshly sliced green onions for a pop of color and fresh bite. Serve it straight from the skillet—it’s rustic and inviting!
Pro Tips for Making Cajun Sausage and Rice Skillet Recipe
- Don’t Skip Browning: Those brown bits on the pan might seem sticky, but scraping them into the rice adds amazing savory flavor.
- Control Your Spice: Start with a small pinch of cayenne and adjust as you go—better to add more later than fix too much heat.
- Use Fresh Broth: Chicken broth makes the rice much tastier than plain water, so if possible, choose low-sodium broth to control saltiness.
- Rest the Rice: Allowing the skillet to rest with the lid on after cooking lets the rice finish absorbing all the juices perfectly.
How to Serve Cajun Sausage and Rice Skillet Recipe
Garnishes
I always top mine with plenty of sliced green onions because they add a nice crunch and fresh flavor that cuts through the richness. Sometimes I sprinkle a little shredded sharp cheddar or chopped fresh parsley when I want an extra pop. If you’re feeling adventurous, a squeeze of fresh lime can brighten things up too.
Side Dishes
Since the Cajun Sausage and Rice Skillet is so hearty, I keep sides light—simple steamed veggies like green beans or a crisp salad work beautifully. Occasionally, I serve it with crusty bread to soak up any leftovers from the pan.
Creative Ways to Present
For a fun twist at dinner parties, I’ve served this dish in small cast iron skillets or even in baked bell pepper cups for individual servings. It instantly makes the meal feel a little more special and shows off those colorful ingredients in a charming way.
Make Ahead and Storage
Storing Leftovers
Leftovers store really well in an airtight container in the fridge for up to 3 days. I like to let the dish cool completely before refrigerating to keep the rice from getting too soggy. When I reheat, I add a splash of broth or water to refresh the rice’s texture.
Freezing
I’ve frozen this Cajun Sausage and Rice Skillet Recipe a few times with good results. I recommend portioning it into freezer-safe containers and thawing overnight in the fridge before reheating. Just be mindful the rice might be a touch softer after freezing, but the flavors hold up wonderfully.
Reheating
To reheat, I use a skillet over low heat with a little broth or water to keep things moist and toss gently to re-fluff the rice. Microwave works in a pinch, but stirring halfway through helps avoid cold spots and preserves texture better.
FAQs
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Can I use a different type of sausage in this Cajun Sausage and Rice Skillet Recipe?
Absolutely! While Andouille sausage is traditional and offers a smoky, spicy flavor, you can use any smoked sausage like kielbasa or even a good-quality smoked chicken sausage. Just adjust seasoning and spice levels accordingly, as some sausages are milder than others.
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Is it possible to make this recipe vegetarian or vegan?
Yes! To make it vegetarian or vegan, swap the sausage for smoked plant-based sausage alternatives and use vegetable broth instead of chicken broth. You might also want to boost the spices and add veggies like mushrooms or zucchini to keep it hearty and flavorful.
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Can I use brown rice instead of white rice?
You can, but brown rice takes longer to cook and requires more liquid. If you want to use brown rice, increase the broth by about ½ cup and simmer for an extra 15-20 minutes, or until the rice is tender.
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How spicy is this Cajun Sausage and Rice Skillet Recipe?
The spice is moderate and balanced—a nice background heat from the cayenne pepper. You can easily adjust it by adding more or less cayenne to suit your heat preference or leave it out entirely for a milder dish.
Final Thoughts
I hope you enjoy making and eating this Cajun Sausage and Rice Skillet Recipe as much as I do. It’s one of those dishes that feels like you’re getting a little taste of Louisiana right in your own kitchen, without complicated steps or fancy ingredients. Give it a try on your next cozy night in—you’ll find yourself coming back to it again and again, just like my family does!
Print
Cajun Sausage and Rice Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
This Cajun Sausage and Rice Skillet is a hearty, flavorful one-pan meal featuring spicy Andouille sausage, aromatic bell peppers, and long grain rice simmered in a rich blend of spices and fire-roasted tomatoes. Perfect for a quick weeknight dinner with bold Cajun flavors.
Ingredients
Sausage and Vegetables
- 14 oz. Andouille sausage
- 1 Tbsp cooking oil
- 1 bell pepper, diced
- 2 green onions, sliced
Spices
- 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 freshly cracked black pepper
Other Ingredients
- 1 15oz. can fire roasted diced tomatoes (with juices)
- 1 cup long grain white rice
- 1.5 cups chicken broth
Instructions
- Brown the sausage: Slice the Andouille sausage into ¼-½ inch thick pieces. Heat cooking oil in a deep skillet or Dutch oven over medium heat. Add the sausage and sauté until well browned, allowing some browning on the bottom of the skillet for added flavor.
- Add the bell pepper: Dice the bell pepper while the sausage cooks. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute to soften slightly.
- Toast the spices: Sprinkle the smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, and freshly cracked black pepper over the sausage and bell pepper. Stir and continue to sauté for one more minute to release the spices’ aroma.
- Add tomatoes, rice, and broth: Pour in the fire roasted diced tomatoes with their juices, add the long grain white rice, and chicken broth. Stir well to combine and scrape any browned bits off the skillet’s bottom to incorporate those flavors.
- Simmer the rice: Cover the skillet with a lid, increase heat to medium-high, and bring the mixture to a full boil. Once boiling, reduce heat to low and simmer gently for 20 minutes until the rice is tender and has absorbed the liquid.
- Rest the dish: Remove the skillet from heat, keep the lid on, and let it rest for 5 more minutes. This allows the flavors to meld and the rice to fully set.
- Serve: Remove the lid, gently fold the sausage and rice to mix evenly, then top with sliced green onions. Serve warm and enjoy your Cajun skillet meal!
Notes
- If Andouille sausage is unavailable, substitute with any smoked pork sausage for similar flavor.
- Use a deep skillet or Dutch oven to ensure even cooking and prevent liquid from evaporating too quickly.
- Adjust cayenne pepper to taste for desired spiciness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
