Cajun Sausage and Rice Skillet is a one-pan wonder that brings the bold flavors of Louisiana right to your kitchen table. This recipe is incredibly useful for busy weeknights, offering a delicious and satisfying meal with minimal fuss and cleanup.
Key Ingredients for Cajun Sausage and Rice Skillet
- 1 tablespoon olive oil
- 1 pound smoked Cajun sausage (such as andouille), sliced into ½-inch rounds
- 1 large yellow onion, chopped
- 2 bell peppers (any color combination), chopped
- 3 cloves garlic, minced
- 1 ½ cups uncooked long-grain white rice
- 3 cups chicken broth
- 1 teaspoon Creole seasoning (adjust to taste)
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- Salt to taste (use cautiously, as sausage and broth can be salty)
- Optional garnishes: chopped fresh parsley, sliced green onions, hot sauce
How to Make Cajun Sausage and Rice Skillet
This Cajun Sausage and Rice Skillet is a revelation for weeknight dinners, marrying simplicity with robust flavor. In under 45 minutes, you’ll create a dish that’s both comforting and exciting, featuring tender rice infused with smoky sausage and vibrant vegetables. Its one-skillet nature means less mess and more enjoyment, making it a true winner for any home cook.
Step-by-Step Instructions
Brown the Sausage: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced Cajun sausage and cook, stirring occasionally, until browned and some of the fat has rendered, about 5-7 minutes. Remove the sausage from the skillet with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Sauté the Vegetables: Add the chopped onion and bell peppers to the skillet. Cook, stirring frequently, until the vegetables have softened, about 6-8 minutes. You want them tender but not mushy.
Add Aromatics: Stir in the minced garlic and cook for an additional 1 minute until fragrant. Be careful not to burn the garlic.
Incorporate Rice and Seasonings: Add the uncooked rice to the skillet and stir for 1-2 minutes, coating the grains in the rendered fat and vegetable mixture. This toasting step helps the rice cook up fluffier. Stir in the Creole seasoning, dried thyme, and black pepper.
Add Liquid and Sausage: Pour in the chicken broth and bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet. Return the browned sausage to the skillet. Stir everything to combine.
Simmer and Cook: Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often during this stage to allow the rice to steam properly.
Rest and Serve: Once cooked, remove the skillet from the heat and let it stand, covered, for 5 minutes. This allows the residual steam to finish cooking the rice. Fluff the rice with a fork, stir in salt if needed (taste first!), and serve hot.
Why You’ll Love This Cajun Sausage and Rice Skillet
You’ll adore this Cajun Sausage and Rice Skillet for its incredible depth of flavor and satisfying, hearty texture, all cooked in a single pan. The smoky, spicy Cajun sausage infuses the tender rice and tender-crisp vegetables with an authentic Louisiana taste that’s leagues beyond plain rice and sausage. It’s a budget-friendly marvel, saving you money compared to takeout or pre-made meals while delivering restaurant-quality deliciousness right in your own kitchen.
Forget complicated recipes and mountains of dishes; this one-skillet wonder is your secret weapon for delicious weeknight dinners that don’t break the bank. The vibrant combination of smoky sausage, sweet bell peppers, and aromatic spices creates a symphony of taste and aroma that’s truly irresistible. Unlike a simple sausage and rice pilaf, this dish boasts a rich, complex flavor profile that will transport your taste buds straight to the heart of Cajun country. Are you ready to spice up your dinner routine? Give this amazing Cajun Sausage and Rice Skillet a try – your family will be asking for seconds!
Storing and Reheating Tips
Leftovers of this Cajun Sausage and Rice Skillet can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the dish has cooled completely before sealing the container to prevent condensation.
To reheat, you have a couple of great options for optimal taste and texture:
- Stovetop Method: This is usually the best method for retaining moisture and flavor. transfer the desired portion to a skillet over medium-low heat. Add a tablespoon or two of water or chicken broth to help loosen the rice and prevent sticking. Stir occasionally until heated through, about 5-7 minutes.
- Microwave Method: For a quicker reheat, place the desired portion in a microwave-safe dish. Add a splash of water, cover loosely, and microwave on medium power in 30-second intervals, stirring between each, until hot. Be mindful not to overcook, as the rice can become mushy.
- Freezing for Future Meals: If you want to make a larger batch to freeze, cool the cooked Cajun Sausage and Rice Skillet completely. Portion it into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. To reheat from frozen, it’s best to thaw it in the refrigerator overnight and then reheat using the stovetop method for the best results.
Final Thoughts
This Cajun Sausage and Rice Skillet is an absolute triumph of flavorful, uncomplicated cooking, perfect for any home cook. Gather your ingredients and experience the simple joy of a truly delicious, one-pan meal that’s sure to become a family favorite.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Cajun Sausage and Rice Skillet
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced Cajun sausage and cook, stirring occasionally, until browned and some of the fat has rendered, about 5-7 minutes. Remove the sausage from the skillet with a slotted spoon and set aside, leaving the rendered fat in the skillet.1 tablespoon olive oil, 1 pound smoked Cajun sausage (such as andouille), sliced into ½-inch rounds
- Add the chopped onion and bell peppers to the skillet. Cook, stirring frequently, until the vegetables have softened, about 6-8 minutes. You want them tender but not mushy.1 large yellow onion, chopped, 2 bell peppers, chopped
- Stir in the minced garlic and cook for an additional 1 minute until fragrant. Be careful not to burn the garlic.3 cloves garlic, minced
- Add the uncooked rice to the skillet and stir for 1-2 minutes, coating the grains in the rendered fat and vegetable mixture. This toasting step helps the rice cook up fluffier. Stir in the Creole seasoning, dried thyme, and black pepper.1 ½ cups uncooked long-grain white rice, 1 teaspoon Creole seasoning, ½ teaspoon dried thyme, ¼ teaspoon black pepper
- Pour in the chicken broth and bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet. Return the browned sausage to the skillet. Stir everything to combine.3 cups chicken broth, 1 pound smoked Cajun sausage (such as andouille), sliced into ½-inch rounds
- Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often during this stage to allow the rice to steam properly.
- Once cooked, remove the skillet from the heat and let it stand, covered, for 5 minutes. This allows the residual steam to finish cooking the rice. Fluff the rice with a fork, stir in salt if needed (taste first!), and serve hot. Garnish with optional parsley, green onions, and hot sauce.salt, chopped fresh parsley, sliced green onions, hot sauce