Cajun Sausage and Rice Skillet

The aroma of smoky Andouille sausage and fragrant Cajun spices fills your kitchen as this Cajun Sausage and Rice Skillet simmers to perfection. Each bite delivers the authentic taste of Louisiana cuisine – spicy, savory, and incredibly satisfying. This one-pan wonder combines the holy trinity of Cajun cooking with fire-roasted tomatoes and perfectly cooked rice for a weeknight meal that feels special without the fuss. You’ll learn how to layer flavors like a New Orleans chef and create a hearty, crowd-pleasing dish that brings the spirit of the bayou right to your dinner table.

Why You’ll Love This Recipe

This Cajun Sausage and Rice Skillet recipe will quickly become a staple in your meal rotation for so many good reasons. First, it’s a complete one-pot meal that minimizes cleanup while maximizing flavor – perfect for busy weeknights or lazy weekends. The combination of smoky Andouille with the classic Cajun spice blend creates complex flavor that tastes like it’s been simmering all day, when in reality it’s ready in under 40 minutes.

The textural contrast is what makes this dish truly special – tender grains of rice absorb the rich, spiced broth while chunks of sausage provide a satisfying chew. The bell peppers maintain just enough bite to add freshness and color. Unlike many one-pot meals that can feel heavy, the green onions sprinkled on top provide a bright, crisp finish that lightens each bite.

Best of all, this skillet meal captures authentic Cajun flavors while using ingredients you can find at any grocery store – no special shopping trip required for this Southern comfort food experience.

Ingredients List for the Cajun Sausage and Rice Skillet

This Cajun Sausage and Rice Skillet relies on a perfect balance of authentic ingredients that create the distinctive flavor profile of Louisiana cooking. The combination of aromatic spices with the holy trinity of Cajun cooking (bell pepper, onion, and celery flavors) forms the backbone of this hearty one-pot meal.

• 14 oz. Andouille sausage
• 1 Tbsp cooking oil
• 1 bell pepper
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ⅛ tsp cayenne pepper
• ⅛ tsp black pepper (freshly cracked)
• 15 oz. fire roasted diced tomatoes
• 1 cup long grain white rice
• 1½ cups chicken broth
• 2 green onions

Pro Tips

To elevate your Cajun Sausage and Rice Skillet from good to great, focus on these critical techniques:

First, don’t rush the sausage browning process. Those caramelized bits that stick to the bottom of the pan (known as “fond”) are pure gold when it comes to flavor development. When you add liquid ingredients later, they’ll release from the pan and infuse throughout the entire dish, creating layers of deep, savory goodness.

Second, toast your spices properly. Adding the spice blend directly to the hot oil with the sausage and vegetables allows the fat-soluble flavor compounds to bloom and intensify. This quick 60-second step makes an enormous difference in the final flavor profile of your dish, releasing aromatic oils that would otherwise remain locked inside the dried herbs and spices.

Finally, respect the resting period after cooking. Those final 5 minutes with the heat off and lid on allow steam redistribution that ensures perfectly cooked rice with distinct grains rather than a mushy texture. This patience pays off with the ideal texture that makes this one-pot Cajun Sausage and Rice Skillet so satisfying.

Instructions

Step 1: Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don’t worry if the sausage begins to brown on the bottom of the skillet. That’s extra flavor that will cook into the rice later.

Step 2: While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.

Step 3: Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.

Step 4: Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.

Step 5: Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.

Step 6: After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!

Variations

The beauty of this Cajun Sausage and Rice Skillet is its adaptability to different preferences and dietary needs without losing its soul. For a seafood twist, add 1/2 pound of peeled, deveined shrimp during the last 5 minutes of cooking for an easy homemade “Cajun jambalaya” that celebrates the Gulf Coast’s bounty.

For a vegetarian adaptation, replace the Andouille with plant-based sausage and substitute vegetable broth for chicken broth. Add a can of drained red beans for additional protein and authentic New Orleans flair.

Looking for a lower-carb option? Substitute cauliflower rice for the white rice and reduce the liquid to 3/4 cup. The cooking time will decrease to about 8-10 minutes, but you’ll still get that wonderful Cajun sausage skillet flavor with significantly fewer carbohydrates.

Storage and Serving

This Cajun Sausage and Rice Skillet actually improves overnight as the flavors meld, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of chicken broth to revive the moisture and prevent the rice from drying out. For freezing, portion into individual servings and freeze for up to 3 months.

For serving, this one-pot meal shines on its own, but can be elevated with a few simple accompaniments. A side of buttery cornbread makes the perfect vehicle for soaking up the flavorful sauce. For a restaurant-worthy presentation, serve the sausage rice skillet with a crisp side salad dressed with a tangy vinaigrette to balance the rich, spicy flavors. If you’re entertaining, set out bottles of different hot sauces so guests can customize the heat level to their preference.

FAQs

Can I use a different type of sausage?
Yes, while Andouille provides the most authentic Cajun flavor for this Cajun Sausage and Rice Skillet, you can substitute kielbasa, chorizo, or even Italian sausage. Each will create a different flavor profile but will still result in a delicious meal.

Is this dish very spicy?
With just ⅛ teaspoon of cayenne, this recipe has a mild-to-medium heat that most people can enjoy. For a spicier version, increase the cayenne to ¼ teaspoon or add a diced jalapeño with the bell pepper.

Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time to approximately 40-45 minutes and may need to add an extra ¼ cup of broth as brown rice requires more liquid and time to cook through.

What can I substitute for fire-roasted tomatoes?
Regular diced tomatoes will work, but consider adding a drop of liquid smoke or increasing the smoked paprika slightly to compensate for the missing smoky flavor that makes this Cajun Sausage and Rice Skillet so distinctive.

Can I make this dish ahead of time?
Absolutely! This dish reheats beautifully and some would argue tastes even better the next day as the flavors have time to develop further. It’s perfect for meal prep or make-ahead dinners.

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