Cajun Sausage and Rice Skillet Recipe

Name: Cajun Sausage and Rice Skillet Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 14 oz. Andouille sausage, sliced into ¼-½ inch thick pieces; 1 Tbsp cooking oil; 1 bell pepper, diced; 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; 1 (15 oz.) can fire roasted diced tomatoes (with juices); 1 cup long grain white rice; 1.5 cups chicken broth; 2 green onions, sliced

This Cajun Sausage and Rice Skillet is a life-saver when you need a meal that’s both satisfying and seriously flavorful without wrecking your schedule. Every bite brings those cozy Creole flavors straight to your kitchen with smoky andouille sausage, bright bell pepper, perfectly tender rice, and just enough spice to keep every spoonful interesting. The beauty of this dish? It comes together in one pan, in under an hour, making it the ideal go-to for busy weeknights or anytime you just want a bowl full of comfort—without the fuss.

Why You’ll Love This Recipe

Incredible Flavor, Minimal Effort: All the best smoky, savory, and mildly spicy Cajun notes—no hard-to-find ingredients or fancy techniques.
Only One Pan: Fewer dishes. Less mess. More time to actually enjoy your evening.
So Fast and Easy: Prep in minutes and let the stove do the heavy lifting while you relax.
Satisfying and Filling: The perfect balance of protein-packed sausage and fluffy rice to keep everyone happy at the table.
Customizable: Swap veggies, boost heat, or try different sausages—this dish welcomes your creativity.

Ingredients You’ll Need

Here’s what you’ll need for incredible flavor—and why each one matters:

Andouille Sausage: Brings signature Cajun smokiness and richness. Don’t be tempted to skip or replace with a bland sausage—this is the backbone of flavor.
Cooking Oil: Just a splash to brown the sausage and prevent sticking. Use what you like—vegetable, canola, even avocado oil works.
Bell Pepper: Lends a touch of sweetness and crunch, perfectly complementing the sausage with color and freshness.
Smoked Paprika: Deepens the smoky undertones and adds gorgeous color.
Dried Oregano and Thyme: For unmistakable savory Southern flavor. These herbs round everything out; don’t substitute with Italian seasoning (trust me).
Garlic Powder & Onion Powder: Quick but mighty flavor boosters, giving depth without needing fresh chopping.
Cayenne Pepper: For that unmistakable Cajun kick. Add more if you love heat, less for a gentler warmth.
Freshly Cracked Black Pepper: Brightens and sharpens each bite.
Fire Roasted Diced Tomatoes: Adds juicy tang and slight sweetness; the fire-roasted version is key for extra depth.
Long Grain White Rice: Absorbs all those rich flavors, staying beautifully fluffy and separate.
Chicken Broth: The secret for infusing every grain of rice with savory goodness. Skip water unless you absolutely have to!
Green Onions: Sliced over the finished dish for a pop of color and fresh, slightly sharp flavor.

Tip: You’ll notice no salt is listed—your sausage and broth are likely salty enough, but always taste and adjust at the end.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Swap the Sausage: Can’t find andouille? Use another smoked sausage (kielbasa, chorizo, or even turkey sausage). Just aim for something with a bold, smoky flavor.
Amp Up the Veggies: Toss in a handful of diced celery or onion along with the bell pepper. Sliced mushrooms or zucchini also work for extra bulk.
Spice It Up: Love it hotter? Go bold with extra cayenne or a splash of your favorite hot sauce at the end.
Tomato-Free: If you’re not a tomato fan, substitute with more broth—but you’ll miss out on the tangy dimension tomatoes bring.
Brown Rice Option: Sub with brown rice for more fiber. You’ll need to add extra broth and increase cooking time by about 15-20 minutes, so keep an eye on the liquid.

How to Make Cajun Sausage and Rice Skillet

Step 1: Sauté the Sausage

Slice your andouille into chunky rounds, then toss it in a deep skillet or Dutch oven with a splash of oil. Cook over medium heat until each piece is gorgeously browned on both sides. Don’t rush this! Browning here adds so much flavor that will later infuse every bite of rice.

Step 2: Add Bell Pepper

Dice your bell pepper, and add it to the sausage. Sauté for about a minute to start softening it—just enough to coax out its sweetness without losing crunch.

Step 3: Toast the Spices

Add smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper. Stir and sauté for another minute. The heat activates the spices, building a fragrant base that’ll set your kitchen smelling like a real Cajun bistro.

Step 4: Combine Rice and Liquids

Pour in your fire roasted tomatoes (juice and all), uncooked long-grain rice, and chicken broth. Stir thoroughly, making sure to scrape up every bit of browned goodness from the bottom of your pan.

Step 5: Simmer Gently

Pop a lid on, turn up the heat just until the mixture starts to boil, then drop it to low. Let it simmer undisturbed for 20 minutes. No peeking! After 20 minutes, turn off the heat but let the pan sit (still covered) for another five minutes so the rice finishes absorbing flavor and moisture.

Step 6: Fluff and Garnish

Uncover, give the rice a gentle fluff with a fork, and fold everything together so pockets of sausage and bell pepper are scattered throughout. Finish with plenty of sliced green onions on top for that irresistible pop of brightness.

Pro Tips for Making the Recipe

Let the Sausage Brown Deeply: That caramelized crust translates straight into richer flavor in your rice.
Keep the Lid Tightly Sealed: Steam is essential for perfectly fluffy rice—resist the urge to peek until the resting time is over.
Scrape the Pan Thoroughly: Those brown bits on the pan? They melt into the broth for next-level taste.
Taste Before Salting: Sausage and broth both contain salt. Hold off on extra salt until the end, then adjust as needed.
Rest Before Serving: Five minutes off the heat lets the rice fully plump up—don’t skip this step if you want perfect texture!

How to Serve

This Cajun Sausage and Rice Skillet stands strongly on its own, but there are a few ways to dress it up or round out your meal:

As a Hearty Main Dish: Serve straight from the pan with a sprinkle of extra scallions.
With a Crisp Side Salad: A simple green salad with a bright lemon vinaigrette beautifully balances the smoky, spicy flavors.
Pair with Cornbread or Crusty Bread: Perfect for soaking up any tomatoey juices left on the plate.
For Brunch: Topped with a fried or poached egg—trust me, the oozy yolk is a game changer.

Note: Leftovers make an amazing lunch the next day—no upgrades necessary!

Make Ahead and Storage

Storing Leftovers

Spoon cooled leftovers into an airtight container, and pop it in the fridge. It’ll stay delicious for up to 4 days—easy, right?

Freezing

Want to freeze? Go for it! Let it cool completely, then freeze portions in airtight containers. It’ll keep for about 2 months. Thaw overnight in the fridge for best results.

Reheating

To reheat, microwave covered with a splash of broth or water to keep the rice moist, or warm gently in a skillet on the stove until hot throughout.

FAQs

Can I use a different type of rice?

Yes, but if you go with brown rice or wild rice, you’ll need to increase the cooking liquid and possibly the cook time, since they take longer to soften. The texture will be a little chewier, but still delicious!

Do I have to use andouille sausage?

Not at all—though andouille is best for that Cajun flavor. Smoked kielbasa, spicy chorizo, or even a good veggie sausage for a plant-based option will work. Go for bold, smoked, or spicy sausages for the best results.

Is this recipe very spicy?

There’s just enough heat to keep things lively, but it won’t overwhelm most palates. If you prefer things mild, use less cayenne, or skip it. If you want more fire, add extra cayenne or hot sauce at the table.

Can I add other vegetables?

Absolutely! Diced celery, onions, or peas are great. Just add with the bell pepper or toss in quick-cooking veggies like spinach at the end for extra color and nutrition.

Final Thoughts

Next time you need dinner in a hurry but want something big on flavor, reach for this Cajun Sausage and Rice Skillet. The easy one-pan method, flexible ingredients, and downright irresistible taste make it a sure-fire hit, whether it’s a quiet Tuesday or you’ve got friends dropping by. Give it a try—you’ll love how effortless and tasty weeknight cooking can be!