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.

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

Description

This Cajun Sausage and Rice Skillet is a flavorful one-pan meal combining smoky Andouille sausage, aromatic spices, vibrant bell pepper, and tender long grain rice, all simmered together in fire-roasted tomatoes and chicken broth for a quick and satisfying dinner. Ready in under an hour, it’s perfect for busy weeknights and delivers bold Cajun flavors in every bite.

Ingredients

Units Scale

Sausage and Aromatics

14 oz. Andouille sausage, sliced into 1/4-1/2 inch thick pieces
1 Tbsp cooking oil
1 bell pepper, diced

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

Base

1 (15 oz.) can fire roasted diced tomatoes (with juices)
1 cup long grain white rice
1.5 cups chicken broth

To Serve

2 green onions, sliced

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Instructions

Brown the Sausage: Slice the Andouille sausage into ¼-½ inch thick pieces. Add the sausage and 1 Tbsp cooking oil to a deep skillet or Dutch oven. Sauté over medium heat until the sausage is well browned. Browning at the bottom of the skillet is desirable, as it adds flavor to the dish later.
Add the Bell Pepper: While the sausage is browning, dice the bell pepper. When sausage is browned, add diced bell pepper to the skillet. Continue sautéing for about one minute until the pepper starts to soften.
Add Spices: Sprinkle smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, and freshly cracked black pepper into the skillet. Stir well and sauté for another minute to toast and activate the spices for deeper flavor.
Add Rice, Tomatoes and Broth: Pour in the fire roasted diced tomatoes (with their juices), long grain white rice, and chicken broth. Stir to combine all ingredients and scrape up any browned bits stuck to the bottom of the skillet for extra flavor.
Simmer the Skillet: Cover the skillet with a lid and increase the heat to medium-high to bring the mixture to a full boil. Once boiling, reduce the heat to low and let it simmer gently for 20 minutes. Do not open the lid during this time for optimal rice texture.
Rest and Finish: After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes. After the rest time, remove the lid and gently fold the sausage and rice together to evenly distribute everything. Top with sliced green onions before serving.

Notes

If you prefer a milder dish, reduce or omit the cayenne pepper.
Chicken or turkey sausage can be substituted for Andouille for a lighter option.
Use vegetable broth instead of chicken broth to make it pescatarian-friendly (but not vegetarian, as sausage is included).
Diced tomatoes (regular or fire roasted) both work, but fire roasted adds extra smoky flavor.
Leftovers keep well in the refrigerator for up to 3 days and reheat easily for meal prep.

Nutrition

Serving Size: 1/4 of recipe
Calories: 465
Sugar: 5g
Sodium: 960mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 20g
Cholesterol: 55mg