There’s nothing quite like a hearty, flavor-packed meal that comes together in one pan—and that’s exactly what you get with this Cajun Sausage and Rice Skillet. It’s bold, smoky, and spicy in all the right ways, delivering Southern comfort with minimal effort and maximum flavor.
This dish reminds me of the bustling, soul-filled kitchens of Louisiana. Whether you’re cooking for a weeknight dinner or whipping up something special for friends, this easy skillet meal feels like a celebration of Southern heritage—right from your own stovetop.
Why You’ll Love This Recipe
- One-pan simplicity: Minimal cleanup, major flavor.
- Ready in under 30 minutes: Perfect for busy weeknights.
- Packed with Cajun spice: Every bite is bold and savory.
- Flexible and customizable: Swap veggies, use your favorite sausage, or adjust the heat to your liking.
- Comforting all year round: Great in cold months and flavorful enough for summer dinners too.
Ingredients (Serves 4)
- 12 oz smoked sausage (Andouille or Kielbasa), sliced into ½-inch rounds
- 1 cup long-grain white rice, rinsed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion (yellow or white), diced
- 3 cloves garlic, minced
- 1½ cups chicken broth
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley (optional, for garnish)
- Green onions (optional, for garnish)
- Hot sauce (optional, for serving)
Step-by-Step Instructions
Step 1: Prep the Ingredients
Begin by slicing your smoked sausage into ½-inch rounds. Dice the bell peppers and onion, and mince the garlic. Rinse the rice under cold water until the water runs clear—this helps it cook evenly and reduces stickiness.
Step 2: Brown the Sausage
Heat the olive oil in a large skillet over medium heat. Add the sliced sausage and sauté for about 5–7 minutes, or until browned and crispy on the edges. Remove the sausage and set it aside.
Step 3: Sauté the Veggies
In the same skillet, add the diced onion and both bell peppers. Sauté for about 3 minutes, or until the vegetables soften slightly. Add the garlic and cook for another minute until fragrant.
Step 4: Toast the Rice
Add the rinsed rice directly into the skillet with the vegetables. Stir well and let it toast for about 2 minutes. You’ll notice a nutty aroma that adds depth to the dish.
Step 5: Simmer with Cajun Seasoning
Pour in the chicken broth and sprinkle in the Cajun seasoning. Stir everything to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 15–20 minutes, or until the rice is fully cooked and the liquid is absorbed.
Step 6: Finish with Sausage
Once the rice is tender, return the sausage to the skillet. Stir to combine and let everything cook together for another 3–5 minutes so the flavors meld.
Step 7: Serve
Serve the skillet hot, topped with chopped parsley and green onions. Add a splash of your favorite hot sauce for extra heat.
Tips for Success
- Adjust spice to taste: Cajun seasoning varies in heat, so start with less and add more if needed.
- Make it creamy: Stir in a splash of cream or shredded cheese at the end for a richer texture.
- Use leftover rice: If using pre-cooked rice, reduce broth and cooking time.
- Add protein or veggies: Shrimp, chicken, corn, or okra make great additions.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop with a splash of broth or water, or microwave for 1–2 minutes.
- Freeze portions in freezer-safe containers for up to 2 months.
This dish is just as delicious the next day—making it a fantastic option for meal prep.
Final Thoughts
This Cajun Sausage and Rice Skillet is more than just a quick dinner—it’s a taste of the South in every bite. The smoky sausage, colorful peppers, and perfectly seasoned rice bring vibrant flavor and homey comfort to your plate. It’s one of those recipes that feels both rustic and refined, making it perfect for casual weeknights or entertaining guests.
Try it once and you’ll see why it’s a repeat favorite in kitchens everywhere. Bold, easy, and absolutely satisfying—this skillet is a true Southern classic made for everyday cooks.
Cajun Sausage and Rice Skillet
Ingredients
- 12 oz smoked sausage Andouille or Kielbasa, sliced into ½-inch rounds
- 1 cup long-grain white rice rinsed
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 medium onion yellow or white, diced
- 3 cloves garlic minced
- 1½ cups chicken broth
- 2 tablespoons Cajun seasoning store-bought or homemade
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley optional, for garnish
- Green onions optional, for garnish
- Hot sauce optional, for serving
Instructions
Step 1: Prep the Ingredients
- Begin by slicing your smoked sausage into ½-inch rounds. Dice the bell peppers and onion, and mince the garlic. Rinse the rice under cold water until the water runs clear—this helps it cook evenly and reduces stickiness.
Step 2: Brown the Sausage
- Heat the olive oil in a large skillet over medium heat. Add the sliced sausage and sauté for about 5–7 minutes, or until browned and crispy on the edges. Remove the sausage and set it aside.
Step 3: Sauté the Veggies
- In the same skillet, add the diced onion and both bell peppers. Sauté for about 3 minutes, or until the vegetables soften slightly. Add the garlic and cook for another minute until fragrant.
Step 4: Toast the Rice
- Add the rinsed rice directly into the skillet with the vegetables. Stir well and let it toast for about 2 minutes. You’ll notice a nutty aroma that adds depth to the dish.
Step 5: Simmer with Cajun Seasoning
- Pour in the chicken broth and sprinkle in the Cajun seasoning. Stir everything to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 15–20 minutes, or until the rice is fully cooked and the liquid is absorbed.
Step 6: Finish with Sausage
- Once the rice is tender, return the sausage to the skillet. Stir to combine and let everything cook together for another 3–5 minutes so the flavors meld.
Step 7: Serve
- Serve the skillet hot, topped with chopped parsley and green onions. Add a splash of your favorite hot sauce for extra heat.
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