Go Back
Cajun Sausage and Rice Skillet

Cajun Sausage and Rice Skillet

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 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, chopped any color combination
  • 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

Equipment

  • Large Skillet or Dutch Oven
  • Slotted spoon
  • Fork

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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.
  7. 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

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave.
QR Code linking back to recipe