This Cajun Sausage and Rice Skillet is a hearty, one-pan dish that combines flavorful sausage, seasoned rice, and vegetables into a satisfying meal. It’s packed with bold Cajun spices and savory goodness, making it the perfect weeknight dinner that’s both easy and filling.
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: ~500 kcal per serving
Ingredients
- 1 lb Cajun sausage (or smoked sausage, sliced into 1/4-inch rounds)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth (low-sodium)
- 1/2 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon thyme
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- 1/2 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Sausage:
In a large skillet, heat the olive oil over medium-high heat. Add the sliced sausage and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Remove the sausage from the skillet and set aside.
2. Sauté the Veggies:
In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
3. Add the Rice and Spices:
Stir in the uncooked rice, smoked paprika, Cajun seasoning, thyme, cayenne pepper (if using), salt, and pepper. Cook for 2-3 minutes, allowing the rice to lightly toast and absorb the flavors.
4. Simmer the Rice:
Add the chicken broth to the skillet and bring to a simmer. Reduce the heat to low, cover, and let it cook for 15-18 minutes, or until the rice is tender and the liquid has been absorbed. If you’re using frozen peas, stir them in during the last 5 minutes of cooking.
5. Add the Sausage Back:
Once the rice is cooked, stir the cooked sausage back into the skillet. Adjust the seasoning to taste and let everything heat through for 2-3 minutes.
6. Serve and Garnish:
Garnish with freshly chopped parsley and serve hot.
Serving Suggestions
- Side Dish: Serve with a side of cornbread or a simple green salad.
- Add Heat: Top with a drizzle of hot sauce for extra spice if desired.
- For Extra Veggies: Add chopped tomatoes, zucchini, or spinach for added freshness and nutrition.
Tips & Variations
- Sausage Options: You can use Andouille sausage for an extra smoky, spicy kick or turkey sausage for a lighter option.
- Rice Substitutes: Use brown rice or cauliflower rice for a healthier twist. If using brown rice, you may need to adjust the cooking time and add more liquid.
- Veggie Add-ins: Feel free to add other vegetables like celery, okra, or mushrooms to enhance the flavor.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat in the microwave or on the stove with a splash of broth or water to keep the rice from drying out.
This Cajun Sausage and Rice Skillet is a one-pot wonder that’s quick to prepare, full of flavor, and will have everyone coming back for seconds!
PrintCajun Sausage and Rice Skillet
This Cajun Sausage and Rice Skillet is a hearty, one-pan dish that combines flavorful sausage, seasoned rice, and vegetables into a satisfying meal. It’s packed with bold Cajun spices and savory goodness, making it the perfect weeknight dinner that’s both easy and filling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
- 1 lb Cajun sausage (or smoked sausage, sliced into 1/4-inch rounds)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth (low-sodium)
- 1/2 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon thyme
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- 1/2 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Sausage:
In a large skillet, heat the olive oil over medium-high heat. Add the sliced sausage and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Remove the sausage from the skillet and set aside.
2. Sauté the Veggies:
In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
3. Add the Rice and Spices:
Stir in the uncooked rice, smoked paprika, Cajun seasoning, thyme, cayenne pepper (if using), salt, and pepper. Cook for 2-3 minutes, allowing the rice to lightly toast and absorb the flavors.
4. Simmer the Rice:
Add the chicken broth to the skillet and bring to a simmer. Reduce the heat to low, cover, and let it cook for 15-18 minutes, or until the rice is tender and the liquid has been absorbed. If you’re using frozen peas, stir them in during the last 5 minutes of cooking.
5. Add the Sausage Back:
Once the rice is cooked, stir the cooked sausage back into the skillet. Adjust the seasoning to taste and let everything heat through for 2-3 minutes.
6. Serve and Garnish:
Garnish with freshly chopped parsley and serve hot.
Notes
- Sausage Options: You can use Andouille sausage for an extra smoky, spicy kick or turkey sausage for a lighter option.
- Rice Substitutes: Use brown rice or cauliflower rice for a healthier twist. If using brown rice, you may need to adjust the cooking time and add more liquid.
- Veggie Add-ins: Feel free to add other vegetables like celery, okra, or mushrooms to enhance the flavor.
Nutrition
- Calories: ~500 kcal per serving