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
Units
Scale
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.
