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Cajun Sausage and Rice Skillet

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This Cajun Sausage and Rice Skillet is a quick, flavorful, and hearty one-pan meal that’s perfect for busy nights or a satisfying weeknight dinner. With smoky sausage, seasoned rice, and colorful vegetables, it delivers a burst of flavor in every bite.

Ingredients

12 oz Smoked Sausage (Andouille or Kielbasa), sliced into ½-inch rounds

1 cup Rice (long-grain white rice, rinsed)

1 red Bell Pepper, diced

1 green Bell Pepper, diced

1 medium Onion, diced

3 cloves Garlic, minced

1 ½ cups Chicken Broth

2 tbsp Cajun Seasoning (store-bought or homemade)

1 tbsp Olive Oil

Salt and Pepper to taste

Fresh Parsley (optional, for garnish)

Green Onions (optional, for garnish)

Hot Sauce (optional, for serving)

Instructions

  1. Prepare the Ingredients: Slice the 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.
  2. Cook the Sausage: Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook for 5-7 minutes until browned and slightly crispy. Remove the sausage from the skillet and set aside.
  3. Sauté the Veggies: In the same skillet, add the diced onions, bell peppers, and garlic. Sauté for 3-4 minutes until softened and fragrant.
  4. Toast the Rice: Add the rinsed rice to the skillet and stir to coat with the oil and vegetables. Toast for about 2 minutes until the rice smells nutty.
  5. Cook the Rice: Pour in the chicken broth and add the Cajun seasoning. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is fully cooked and the liquid is absorbed.
  6. Finish the Dish: Return the cooked sausage to the skillet and stir it into the rice and veggies. Let everything cook together for 3-5 minutes to blend the flavors.
  7. Serve and Enjoy: Garnish with fresh parsley or green onions, and serve hot.

Notes

  • Swap the protein: Use shrimp or chicken instead of sausage for a different twist.
  • Add more veggies: Include tomatoes, zucchini, or mushrooms for more texture and flavor.
  • Grain swap: Use quinoa instead of rice for a gluten-free or low-carb alternative.
  • Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm it up in the microwave or on the stovetop with a splash of chicken broth to keep it moist.

Nutrition

Find it online: https://recipesbyjanet.com/cajun-sausage-and-rice-skillet/