I absolutely love this Cajun Sausage and Rice Skillet Recipe because it’s like comfort food meets a burst of bold, smoky flavors all in one pan. When I first tried making this dish, I was blown away by how simple it was to pull together but how deeply satisfying the results were — perfect for busy weeknights or casual dinners with friends. You’ll find that this recipe becomes a go-to when you want something hearty, flavorful, and fuss-free.
What makes this Cajun Sausage and Rice Skillet Recipe truly special is the way the smoky and spicy sausage marries with tender rice and those fire-roasted tomatoes. Plus, cooking everything in one skillet means less cleanup, which I’m all about. Whether you’re cooking for family or just craving a cozy solo meal, this recipe nails the balance of ease and deliciousness, making it absolutely worth trying.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in a single skillet, making cleanup a breeze.
- Bold Flavor Profile: The blend of smoked paprika, herbs, and Andouille sausage delivers authentic Cajun heat and smokiness.
- Easy Weeknight Dinner: Comes together quickly with pantry staples and minimal prep.
- Family Favorite: My family goes crazy for this dish, and I bet yours will too!
Ingredients You’ll Need
The ingredients for this Cajun Sausage and Rice Skillet Recipe are straightforward but carefully chosen to balance smoky, savory, and slightly spicy notes. When you shop, look for Andouille sausage for that authentic flavor, but don’t stress if you can’t find it — any smoked pork sausage works well too.
- Andouille sausage: This sausage packs the signature Cajun smokiness and a bit of heat, which really elevates the whole dish.
- Cooking oil: Use a neutral oil like vegetable or canola to sauté the sausage without overpowering flavors.
- Bell pepper: Adds a touch of sweetness and a pop of color. I like using red or green.
- Smoked paprika: This spice brings a smoky depth even if you can’t find Andouille sausage.
- Dried oregano and thyme: Classic Cajun herbs that add fragrance and complexity.
- Garlic powder and onion powder: Handy pantry staples that boost flavor without fresh chopping.
- Cayenne pepper: Just a pinch to give the dish that perfect Cajun kick.
- Freshly cracked black pepper: For a fresh, mild heat finishing touch.
- Fire roasted diced tomatoes: These are great because their smoky char adds richness to the sauce.
- Long grain white rice: It cooks perfectly and soaks up all those delicious flavors.
- Chicken broth: Using broth rather than water infuses more savory goodness into the rice.
- Green onions: Topping the finished dish with these adds a fresh, mild onion bite and vibrant green color.
Variations
I love mixing things up with this Cajun Sausage and Rice Skillet Recipe depending on what’s in my fridge or my mood. Feel free to swap or add ingredients—you’ll be surprised how versatile this dish can be while still hitting those classic Cajun notes.
- Protein swaps: I often substitute smoked kielbasa or chicken sausage for Andouille — it’s a simple swap that keeps the dish hearty and flavorful.
- Vegetable add-ins: Throw in some diced celery or okra for extra Cajun flair and texture. My family enjoys the added crunch.
- Heat level: Want it spicier? Add more cayenne pepper or a splash of hot sauce right before serving. I discovered this trick when hosting friends who crave heat!
- Rice alternatives: Brown rice or even quinoa can work but adjust liquid amounts and cooking times accordingly.
How to Make Cajun Sausage and Rice Skillet Recipe
Step 1: Brown the Sausage for Maximum Flavor
Start by slicing your Andouille sausage into quarter to half-inch thick rounds. Heat your cooking oil in a deep skillet or Dutch oven over medium heat, then add the sausage slices. Let them brown nicely — don’t rush this step because those browned bits on the bottom of the skillet mean concentrated flavor that will seep into the rice later. I sometimes tilt the pan and use a wooden spoon to scrape those tasty bits loose when adding the liquids.
Step 2: Add Bell Pepper and Sauté Briefly
Once your sausage has a nice crispy edge, toss in the diced bell pepper and cook for another minute or so until it starts to soften. You want it to still have a little bite to provide a fresh contrast to the smoky sausage and tender rice. I like to use the time while the sausage cooks to prep the other ingredients so everything moves smoothly here.
Step 3: Toast the Spices to Boost Aroma
Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper into the skillet with the sausage and peppers. Stir continuously for about a minute to let those spices toast lightly — this step unlocks deeper, richer flavors. I learned that skipping this can make the dish taste less vibrant, so don’t skip it!
Step 4: Combine Tomatoes, Rice, and Broth and Simmer
Dump in the fire roasted diced tomatoes with their juices, then add the rice and chicken broth. Stir everything well to combine and make sure to scrape the bottom of the skillet to lift any browned bits. This self-saucing step is key! Then, cover the skillet with a lid, increase the heat to medium-high until it boils, and immediately reduce to low heat. Let it simmer gently for 20 minutes, then remove from heat but keep the lid on so the rice finishes steaming perfectly during a 5-minute rest.
Step 5: Fluff and Garnish
After the resting time, remove the lid and fold the rice and sausage together carefully to distribute everything evenly. Top with the sliced green onions for a fresh, crisp finish. I always find this last step makes the dish look bright and inviting before serving.
Pro Tips for Making Cajun Sausage and Rice Skillet Recipe
- Don’t Rush Browning: Letting the sausage brown fully adds smoky depth and great texture—it’s worth the extra minute or two.
- Toast Your Spices: Toasting spices in the pan brings out oils that make the whole dish pop with flavor.
- Use Broth, Not Water: The chicken broth provides a savory base that rice soaks up, enhancing the overall dish.
- Rest Before Serving: Letting the skillet rest with the lid on ensures tender, perfectly cooked rice without burning bottom.
How to Serve Cajun Sausage and Rice Skillet Recipe
Garnishes
I always top this skillet with sliced green onions. Their mild crisp bite brightens the dish and adds a nice color contrast. Sometimes I sprinkle a little chopped fresh parsley for an extra fresh touch when I have it on hand.
Side Dishes
This recipe is pretty filling on its own, but I like pairing it with a simple side salad or some steamed greens like collard greens or kale to balance the richness. Cornbread also makes a fantastic accompaniment, soaking up any extra sauces wonderfully.
Creative Ways to Present
For special occasions, I sometimes serve this skillet in individual cast iron dishes right at the table—everyone gets their own cozy portion, and it feels fancy yet rustic. You can also garnish with a wedge of lemon or lime on the side for a zesty squeeze that cuts through the richness.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The rice can firm up a bit, so before reheating, I like to sprinkle a little water on top and cover it to keep it moist.
Freezing
This skillet freezes well if you want to make it ahead for busy weeks. I let it cool completely, then portion it into freezer-safe containers. When you’re ready, thaw overnight in the fridge for best texture.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, adding a splash of broth or water to loosen the rice and prevent drying out. Alternatively, microwave with a damp paper towel over the top works well for fast reheating.
FAQs
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Can I use a different type of sausage in this Cajun Sausage and Rice Skillet Recipe?
Yes! While Andouille sausage gives you classic Cajun flavor, you can use smoked pork sausage, kielbasa, or even spicy Italian sausage depending on what you have. Just be mindful of the seasoning level, especially if your sausage is already heavily spiced.
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Is it possible to make this recipe gluten-free?
Absolutely. This recipe is naturally gluten-free as long as you check your sausage and chicken broth labels to confirm they don’t contain gluten additives or fillers. Using long grain white or brown rice is safe as well.
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Can I make this dish spicier?
Definitely! Increasing the cayenne pepper or adding hot sauce on the side are easy ways to kick up the heat. Some people also like to add fresh jalapeños or a pinch of crushed red pepper flakes during cooking.
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How do I know when the rice is perfectly cooked?
After simmering for 20 minutes and resting 5 minutes off the heat, the rice should be tender and fluffy with the liquid fully absorbed. If you find it’s still a bit firm, pop the lid back on and let it sit a few more minutes. Avoid stirring too much while cooking to prevent mushiness.
Final Thoughts
This Cajun Sausage and Rice Skillet Recipe has become such a staple in my kitchen because it’s quick, delicious, and just downright comforting. I love sharing it with friends who appreciate bold flavors without the fuss of complicated cooking. If you’re looking for a one-pan meal packed with Cajun flair, this recipe is a fantastic place to start — I know you’ll enjoy it as much as I do!
Print
Cajun Sausage and Rice Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Description
This Cajun Sausage and Rice Skillet is a flavorful one-pan meal featuring smoky Andouille sausage, tender bell peppers, and aromatic Cajun spices cooked with long grain white rice in a rich chicken broth. It’s an easy, hearty dish perfect for a comforting dinner that balances spice and savory depth.
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 15 oz. 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 a deep skillet or Dutch oven over medium heat with 1 tablespoon cooking oil. Add the sausage slices and sauté until well browned, allowing flavorful browned bits to form on the bottom of the pan.
- Sauté the Bell Pepper: While sausage is cooking, dice the bell pepper. Add it to the skillet and sauté together for about one more minute until slightly softened.
- Toast the Spices: Add smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, and freshly cracked black pepper to the skillet. Continue to sauté everything together for about one minute to release the spices’ aroma.
- Add Tomatoes, Rice, and Broth: Stir in the fire roasted diced tomatoes with their juices, 1 cup rice, and 1.5 cups chicken broth. Scrape the bottom of the skillet to dissolve any browned bits, mixing all ingredients thoroughly.
- Simmer: Cover the skillet with a lid. Turn heat to medium-high until the broth reaches a full boil. Reduce heat to low and simmer covered for 20 minutes until the rice is tender and liquid is absorbed.
- Rest and Serve: Remove the skillet from heat and keep it covered to rest for 5 minutes. Remove lid, gently fold the rice and sausage to combine evenly. Sprinkle sliced green onions on top before serving.
Notes
- If Andouille sausage is unavailable, substitute with any smoked pork sausage for similar flavor.
- Make sure to keep the skillet covered while simmering to allow the rice to cook perfectly vapor-steamed.
- Use fire roasted diced tomatoes for added smoky depth enhancing the Cajun flavors.
- Adjust cayenne pepper amount for desired spice level.
