Cajun Sausage and Rice Skillet

This Cajun Sausage and Rice Skillet comes together in just one pan and packs a smoky, spicy kick. With bold Cajun seasoning, juicy sausage, and tender rice, this recipe turns a few everyday ingredients into something truly craveable and comforting. It is weeknight-friendly but special enough to impress anyone at the table.

When I first tried this on a busy Tuesday with just what I had in the fridge it became an instant hit. My kids ask for it every time I pick up sausage at the store.

Ingredients

• Smoked sausage: like Andouille or Kielbasa brings bold smoky flavor and hearty protein Try to use authentic Cajun sausage if you can find it
• Long grain white rice: for the perfect creamy but separate texture Rinse well for fluffiness
• Bell peppers: red and green for sweet crunch and color Choose firm glossy ones for freshness
• Onion: yellow or white adds savory depth Look for ones that feel heavy for their size with dry skins
• Garlic: gives warmth and sharpness Use fresh and mince right before cooking
• Chicken broth: makes the rice rich and flavorful Go for low sodium to control salt
• Cajun seasoning: layers in all the signature southern heat Paprika garlic cayenne and herbs Homemade is best but any store brand works
• Olive oil: is for browning and helps toast the rice Use a fruity everyday olive oil
• Salt and pepper: adjust to taste always season at the end
• Fresh parsley and green onions: optional but great for garnish Choose brightly colored herbs for the best flavor
• Hot sauce: brings your chosen amount of spice Look for brands with peppers as the first ingredient

Step-by-Step Instructions

Prepare the Ingredients:

Slice your sausage into half inch thick rounds for even browning Dice both bell peppers and your onion into small pieces Mince the garlic and rinse the rice under cold water until it runs completely clear This step removes extra starch for fluffy rice

Cook the Sausage:

Add olive oil to a large skillet and place it over medium heat Once hot add the sliced sausage and let it cook undisturbed for five to seven minutes Stir occasionally until pieces are brown and just crisp at the edges Remove sausage to a plate and keep it nearby

Sauté the Veggies:

In the same skillet with the sausage fat add your diced onion and both kinds of bell pepper Cook for about three minutes stirring often until softened but not browned Add minced garlic and stir for one more minute until very fragrant

Toast the Rice:

Add the rinsed drained rice directly to the skillet Stir to coat grains in oil and veggies Toast the rice gently for about two minutes until the aroma is nutty and slightly sweet This brings out the best flavor in the rice

Cook the Rice:

Pour in the chicken broth and sprinkle in the Cajun seasoning Give it all a good stir and bring everything to a boil over medium high heat As soon as it boils lower the heat to a gentle simmer Cover the skillet and let the rice cook for fifteen to twenty minutes until the rice is cooked through and has absorbed almost all the liquid

Combine and Finish:

When your rice is cooked gently fluff it with a fork then return the browned sausage to the skillet Stir everything together and cook over low for three to five minutes to let the flavors blend

Serve:

Scoop into bowls while hot and top with fresh parsley sliced green onions and a dash of hot sauce if you like it spicy Serve right away for best texture and taste

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Smoked sausage is always my favorite part because it gets crispy and deeply flavorful in just minutes The first time I cooked this my kitchen smelled so good it brought everyone to the table before I even called them

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days The rice will keep its flavor but may soak up extra broth so add a splash of water before reheating Reheat gently on the stove or in the microwave Covered reheating works best to keep it moist

Ingredient Substitutions

Any fully cooked sausage works in this recipe Try turkey sausage for a lighter version or a plant-based sausage for a vegetarian take For richer flavor consider replacing part of the chicken broth with shrimp or vegetable stock If you only have frozen peppers use them straight from the freezer but sauté a bit longer

Serving Suggestions

This skillet meal is filling enough to stand alone I love to pair it with a simple chopped green salad and cornbread If you want extra veggies stir in spinach or kale at the end You can also serve this as a party dish with extra hot sauce and lemon wedges

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Cultural and Historical Context

Cajun sausage and rice brings together the classic flavors of southern Louisiana With roots in French Spanish African and native traditions these flavors were made to stretch simple ingredients Smoked sausage and bold spices kept generations fed and happy and this dish is still beloved across the South

Recipe FAQs

→ Can I use a different type of sausage?

Andouille or kielbasa are both excellent, but any smoked sausage will work. Try chorizo for a spicier twist.

→ Is brown rice a good substitute for white?

Brown rice can be used but will need a longer cooking time and a bit more broth to ensure proper texture.

→ How spicy is this dish?

Spice level depends on the Cajun seasoning you choose. Add more hot sauce if you prefer extra heat.

→ Can I add other vegetables?

Absolutely! Try adding celery, diced tomatoes, or corn for more color and texture.

→ What’s the best way to store leftovers?

Keep cooled portions in an airtight container in the fridge; reheat gently on the stovetop or in the microwave.

→ Should I rinse the rice before cooking?

Yes, rinsing removes excess starch and helps the rice cook up light and fluffy in the skillet.