Hello, new favorite! I think of this Cajun Sausage and Rice Skillet kind of like “jambalaya light”. It has similar flavors and ingredients as jambalaya, but it’s a slightly scaled back, simplified version, perfect for quick weeknight dinner. And the best part? The leftovers are SO GOOD. So feel free to add this tasty skillet to your meal prep rotation!
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What Kind of Sausage Do I Use?
To make this skillet meal taste the best, try to find Andouille sausage, which is a smoked pork sausage commonly used in Louisiana cooking. If you can’t find any in your area (I’m not sure how readily available this is outside the southern U.S.), you can use any smoked sausage in its place. If you want to go so far as to special order some to get the full experience, check out the selection from Cajungrocer.com.
Is Cajun Sausage and Rice Spicy?
It can be, depending on the ingredients you use. I used a “medium” heat Andouille sausage, which had a good amount of spicy heat, as well as a little cayenne pepper in my Cajun seasoning blend. If you want to make this dish mild, make sure to get a non-spicy smoked sausage, and you can skip the cayenne pepper in the spices listed in the recipe.
Can I Use Store Bought Cajun Seasoning?
The recipe below includes a half batch of my homemade Cajun seasoning, minus the salt because the other ingredients in the skillet contained enough salt that I didn’t need to add more. The total amount of spices used is about 1 tablespoon. If you’d like to use a store bought Cajun seasoning blend, first check to see how much salt it contains. Many store bought Cajun seasoning blends contain a lot of salt and are used more like a seasoning salt, or table seasoning, and probably will not work well for this recipe. If the blend you have is mostly just herbs and spices, I would use about 1 Tbsp for this recipe.
Can I Use Brown Rice?
Brown rice requires more liquid and a much longer cook time than white rice, so you will need to take these into account if you attempt to substitute brown rice for the white rice in this recipe. While I haven’t tested a brown rice version, I would probably add at least another cup of chicken broth and increase the simmer time to closer to 40 minutes.
You might also love my One Pot Lemon Garlic Shrimp and Rice!
Cajun Sausage and Rice Skillet
Servings 4 1.5 cups eachIngredients
- 14 oz. Andouille sausage* ($3.99)
- 1 Tbsp cooking oil ($0.04)
- 1 bell pepper ($0.89)
- 1 tsp smoked paprika ($0.10)
- 1/2 tsp dried oregano ($0.05)
- 1/2 tsp dried thyme ($0.05)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp onion powder ($0.02)
- 1/8 tsp cayenne pepper ($0.02)
- 1/8 tsp freshly cracked black pepper ($0.01)
- 1 15oz. can fire roasted diced tomatoes ($1.00)
- 1 cup long grain white rice ($0.62)
- 1.5 cups chicken broth ($0.20)
- 2 green onions, sliced ($0.20)
Instructions
- Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don't worry if the sausage begins to brown on the bottom of the skillet. That's extra flavor that will cook into the rice later.
- While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.
- Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.
- Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
- Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
- After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!
See how we calculate recipe costs here.
Equipment
- Deep Stainless Steel Skillet
- Chef’s Knife
- White Cutting Boards
- Measuring Cups Spoons
Notes
Nutrition
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How to Make Cajun Sausage and Rice Skillet – Step by Step Photos
This is the Andouille sausage that I used. Andouille may not be readily available in all areas, so if you can’t find any, just try to get a smoked pork sausage of some sort instead. You really want that smoky flavor!
Slice the Andouille into medallions and add to a skillet with a tablespoon of cooking oil. Sauté over medium heat until the sausage is well browned. Don’t worry if the bottom of the skillet turns brown. That’s just extra flavor that will soak into the rice later!
While the sausage is browning, dice one bell pepper. Add it to the skillet and continue to sauté for about a minute. Then add the Cajun seasoning: 1 tsp smoked paprika, ½ tsp dried oregano, ½ tsp dried thyme, ¼ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, and ⅛ tsp freshly cracked black pepper. Continue to sauté the spices for another minute.
Next, add one 15oz. can fire roasted diced tomatoes (with juices), 1 cup long grain white rice, and 1.5 cups chicken broth to the skillet. Stir to combine and dissolve those browned bits off the bottom of the skillet.
Once everything is combined, place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. (Pictured: before simmering)
After simmering for 20 minutes, remove it from the heat and let it rest for an additional five minutes (with the lid on). After resting, it will look like the photo above.
Fold everything together to redistribute the sausage, rice, and bell peppers. OMG it looks so good at this point I just want to dive in!
Top the skillet with sliced green onions and serve! It’s rich, spicy, smoky, and all-around DELICIOUS.
Most excellent! I used an onion in addition to the peppers. Didn’t have fire roasted tomatoes so I used a can of Rotel. I also threw in a can of rinsed black beans. We loved it! Wish I made a double batch because one batch wasn’t enough!
Leftovers are great!!!!
Warm up the next morning and top with an over easy egg!
Start a bit in a skillet to warm up and scramble with an egg and top with cheese.
Stuff it into a tomato or bell pepper or cabbage leaves.
Stuff it into an acorn squash!!!
Can I use minute rice for this? I can’t wait to try this recipe!
You wouldn’t be able to sub minute rice for this recipe exactly as written. The regular long grain rice takes longer to cook and will absorb all that liquid as it cooks, whereas minute rice would cook too quick and leave behind a lot of liquid. You could, however, try making the dish up to adding the broth, but only add the amount it calls for on your box (maybe a little less because you’ll still have liquid from the tomatoes). Still add the tomatoes, and you obviously won’t need that 20 minutes of cooking rice, so maybe just keep everything on lowish heat until the rice cooks through and everything comes together!
Made this up and had to stretch it a bit to feed 6. Added celery and mushrooms and a drained canned of black beans. Everyone loved it.
Another hit from Budget Bytes! Yum. Thanks as always!
I made this for the first time and it is just like a dish you would find in a New Orleans restaurant!!! It is perfectly seasoned as I went by the recipe to the letter!! Thank you for this, and more recipes.
Excellent! Easy to make and very tasty. I added some frozen corn to give it a bit of color, and some sliced pieces of carrot and celery.
Loved it!! The seasoning makes it! I used a bag of corn, black beans and peppers during the last 20 minutes.
This is definitely something you can play with.:)
If I have a lot of cooked white rice to use up, how would I modify this dish?
I would make the dish up to adding the broth, but skip that ingredient. Still add the tomatoes, and you’ll need about 3 cups cooked rice to equal the end volume of rice. You obviously won’t need that 20 minutes of cooking rice, so maybe just keep everything on lowish heat until the rice warms through and everything comes together! You may want to have some broth on hand if the dish looks a little too thick.
I love this this recipe so much. I left the spiciness out of the rice since the sausage itself was already hot enough for my taste, and the milder rice works really well to give balance/relief from the hot sausage, if you’re not as good with spiciness like me. I will 100% make this again, many times.
Would you be able to subsitute chicken thigh instead of the sausage in this recipe?
I’m sure that’s fine! If it were me, I would mix up the spices first and season the chicken with some of it. You might need a little extra seasoning since the sausage comes pretty seasoned and adds to the flavor a lot.
Staple already, I made a few changes though. I added onion whilst the sausage is browning that way the onion has time to cook. Following a suggestion from a similar recipe, I also added frozen peas at the very end and let the residual heat cook them. Still very good recipe.
Great recipe! I did change a few things though. I used German sausage, added onion, and doubled the amount of cayenne and pepper.
My family and I love this recipe, it’s in our regular rotation!
Sometimes I have an issue with the bottom of the skillet burning. Any suggestions how I can prevent this?
Sometimes I find this is more common in a cast iron skillet as it gets much hotter if that’s what you’re using? Either way, it sounds like your pan is really holding on to the heat so I would turn the heat down a touch. You may have to just do a little lower heat for a bit longer to get the proper result. You may also need a bit more liquid as it’s evaporating too quickly.
I tried this recipe and absolutely love it! I did not have fire roasted tomatoes so I use canned whole tomatoes and it was delicious. Turned out just like the picture minus the green onions. I’ll be making this recipe again!
Easy, fast and DELICIOUS!!
I get this is a budget food blog, but why not add onion and celery to complete the trinity… a couple of cents each and it makes all the difference in the world.
This was the first time buying andouille sausage and was so glad that I had all the ingredients hand. This recipe is delicious! I did add 1/2 tsp of Cajun seasoning because I misread your list that made Cajun seasoning…but I added them too! I did add a can of red kidney beans 🫘 and a big thank you for sharing this! 😊
Delicious recipe! It’s not my first time making this & it won’t be the last. Easy, pantry friendly & delicious!
This recipe is a keeper! My husband and I both enjoyed it very much. I was very easy to make and it taste delicious!
Thank you for sharing!
I have made this recipe several times now and made it both as written and made some changes, it is always a hit. This recipe is very versatile. Other items I’ve added: a can of drained red beans, diced yellow onion, diced carrot, and diced jalapeno.
I substituted ground Italian sausage for the andouille sausage since I didn’t have any. It still turned out great!
Definitely will make again!
This was very good! Definitely a must try!!
Very good. I used a yellow pepper because I prefer them. Very spicy. I might switch to just regular smoked sausage so my kids can eat it next time.
I have made this recipe so many times and am so grateful to you for sharing it. It’s so easy to make, tasty and keeps nicely in the fridge for lunches throughout the week.
I often feel like recipes are underseasoned, but I made this with the seasonings called for and a smoked sausage because I didn’t have andouille and it was so good. My kids and husband approve. And it was so easy and fast. With ingredients I usually have on hand, it’s a good option for a weeknight when I don’t know what to cook!
Great recipe! I substituted rotel in place of just plain diced tomatoes as that’s what I had on hand, and I doubled the recipe. The only tweak with doubling I found is it needs a bit more liquid and time to soften the rice just a bit more. Came out nice and spicy and the whole family loved it! And I loved that it was a quick easy meal which is a huge plus for our busy and big family!
Delicious and easy. I made a double batch in a large skillet and didn’t have any issues with the rice cooking evenly like someone else did below, it came out perfect.
I doubled everything except the sausage (prefer to go lighter on meat) and the tomatoes (forgot to buy a second can). I also added an onion, a bunch of kale, and a can of red beans. I think I also used 4 cups of broth instead of 3 (by mistake, but it probably evened out the missing can of tomatoes).
One of my all time favorite budget bytes recipes, which means one of my all time favorite recipes :) started adding a can of red kidney beans at the same time as adding rice/ tomatoes/ broth, which added this lovely creaminess and extra nutrients! Also add in celery /onion when k have them on hand as others have mentioned :). Thank you, Beth!!
Great recipe as is. I had found some cajun andouille sausage in the grocery store and looked up recipes to make with it. Found this one and gave it a whirl. It’s become a staple since and have made it many times, either as written (with the exception of using fresh onion and garlic as opposed to powdered) or with alterations.
The recipe lends itself very well to additions or alterations. I’ve added things like shrimp, carrot, beans, peas etc. and substituted long grain for short grain rice. Always turns out great.
Fire-roasted tomatoes are a bit difficult to find at my grocery store. Would a jar of sun-dried tomatoes work? Is that the same or should I avoid using that? Are there any good alternatives? Can I use a can of diced tomatoes?
Diced tomatoes would work better than sun-dried tomatoes for this!
This has been a steady presence in our dinner rotation since it was posted 4 years ago. It’s the perfect weeknight dinner- full of staples I keep on hand, customizable (I use 10oz tomatos and 4 oz green chili cans instead…cheeky!), nourishing, and after a few makes you’ll have it down to memory.
Hi, I’m looking to make this recipe for the first time and this may be a silly question but do you need to pre-cook the rice or just toss it in as is?
Not silly at all! You do not have to pre-cook, the rice cooks in the broth in the skillet!
Amazing delicious and easy recipe. I’ve made it about 4 times now and it gets better each time. I go a bit more heavy handed with the seasoning and add onions with the sausage. Whenever I make this recipe I can’t stop talking about it. Yum!
My family, we love this recipe. It’s on a regular rotation. Especially for days when I’m looking for a dinner that has ample flavor and easy preparation. Only caveat is that being a family favorite the serving size seems to only feed 3 hungry adults.
I made this for a mini potluck tonight and followed the recipe as-is with the exception of using kielbasa turkey sausage (12oz pkg) instead of the andouille. It was a hit! I doubled the recipe but did it with two separate pans to avoid issues with the rice cooking evenly. Also, I was skeptical about not adding salt but you were right; it absolutely wasn’t needed. The rice is a tad bit more wet/mushy than I usually like but I think it’s supposed to be like that? I’ll be keeping this dish in mind for future potlucks…delicious and great option for folks who are allergic to nuts, gluten, soy and/or dairy. Thanks for posting this recipe.
This is one of my favorite go-to recipes, though over time I’ve changed a few things. After cooking the sausage, I remove it from the pan and saute two chopped bell peppers, half an onion, and a few chopped stalks of celery (anything for more veggies). I’ve doubled the recipe – just used a huuuuge 15″ diameter pan; used brown rice – it’s always been fantastic.
My first time commenting on a recipe, it’s that good! So easy and delicious, and reheats AMAZINGLY for meal preps. It’s almost better the next day. Thanks for the recipe!
SEO was great. This was the first result. I’m glad it was, because this was a delicious meal. Thanks
Hi! Love this recipe! Question though: if you double the recipe, would you suggest changing the cooking time and temp? Be cooked this a couple times as a doubled recipe but the rice on the bottom get burnt and all the rice is not quite cooked through. Recommendations would be lovely! Thank you!
I really don’t know if I would recommend doubling in in one pan. I just don’t think that the rice would cook properly throughout. The only way I would double it is if you had two skillets in similar size.
Instant Pot version:
Steps 1-4: Follow the recipe and sauté everything in your Instant Pot.
Step 5 & 6: When you get to the part where you add the rice, just throw the rice in and pressure cook on high for 6 mins. Natural release for 10 mins. Then quick release, mix, top with green onions and eat.
(It’s also delicious with cilantro, cheese, and sour cream.)
Thank you for this!
easy, uncomplicated, and good. i had a crown of broccoli lying around and i added that about midway through the sausage browning, before the bell pepper goes in. an easy way to add just a little more vegetable into the meal! i bet adding some diced onion before the sausage would be amazing as well. the sausage is the most expensive part, but once you have the rest of the basics on hand, it is incredibly easy to fill in! this can be an affordable routine staple!
I made it exactly as described except I added 1/2 a large onion with the bell pepper. It was delicious, my son who loves his grandma’s jambalaya, was very happy with the meal. Thank you for having the spices right!
In my experience it takes longer than 20 minutes for the rice to become tender and closer to 4 cups instead of 1.5. Just keep cooking and adding liquid as it thickens up until the rice is tender
There has been multiple Cooks who have made this as posted for 4 servings and it was the perfect amt of rice. Just saying!
I seared and shredded up 2 chicken strips and added it to the mix with the rice and broth. Probably could’ve added 3. Definitely a must! I also chopped up a yellow onion and put it in at the same time as the bell pepper. Thanks for the recipe!
love the recipe, I didn’t have smoked sausage so I subbed with sun-dried tomato sausage. I didn’t have the fire roasted tomatoes so used a can of diced tomatoes to which I added Spanish paprika to give it a them a nice flavour. it is delicious.
I am wondering if I can freeze this recipe in portions for myself.
I have all the ingredients on hand with the exception of fire-roasted diced tomatoes. BUT, I have something very close: a 15 oz. can of fire-roasted CRUSHED tomatoes. Will that substitution work, or will it ruin the recipe? TIA!
Tasty. I added the spices before the green peppers to brown with the sausage and oil. After the green peppers were soft I then added the rice to fry with the spices, sausage and peppers. After a minute once the rice was colored by the spices I then added the rest of the stock and tomato.
This recipe has become a go-to in our home and it’s absolutely delicious. We loved it as-is, but I have made some modifications we really dig lately. We sub Portuguese linguiça sausage for the andouille because we always have it on hand. And I add a can of kidney beans and some diced chicken breast or thighs to it as well. I season the chicken with the spice in the recipe. I call it my cheater Jambalaya and it’s so delicious, hearty, and EASY!
I used boil in the bag brown rice and I boiled it for like 5 minutes. Then added that and let it soak up the broth and it turned out great!
This was really delicious! We used d’artagnan Andouille sausage and added a red pepper and an onion along with the chopped green pepper. We didn’t have fire-roasted tomatoes but regular diced tomatoes were just fine. Adding this dish to our regular rotation of faves!
This recipe is delicious! Thank you for sharing.
Very good, I have a slightly bigger skillet than the author so I used 1.5 tsb oil, you might add a bit more spice than the author as well, but as written I’ve make it 4 times and love it.
Just wanted to let people know if you use jasmine rice, only use 1 1/4 c broth and it still comes out perfect!
Love it. My wife is allergic to tomato so I sub in a red pepper sauce instead (from this same website. Love your recipes!).
This looks amazing! My husband doesn’t like diced tomatoes (go figure!). Is there something I could sub, or how much liquid would I need to add just to make up for the tomato can juice? I can’t wait to try it either way!
You could try adding about 1/2 more broth. You could just omit the tomatoes or add in some red bell pepper in addition to the green, or even some okra or corn if you like that.
Hello! Quick question do you think adding sliced potatoes is a good idea for this dish? Or just a bad idea?
Hmmmm. Good question. My concerns would be A: slicing the potatoes thin enough that they cook at the same time with everything but not too thin that they fall apart. and B: Making sure there’s enough liquid because they’ll definitely absorb some of the moisture there. I think you could play with it an make it work though!
I was looking for a recipe to use with ingredients I had on hand. This saved the day! I made changes due to what I had at home and it still turned out sooo good! I used frozen corn and chopped onions as I didn’t have red pepper, beef broth, and kielbasa. I didn’t have cayenne pepper, but there was still loads of flavor. Thanks so much! I’m sure the original recipe is fantastic!
Could leftover rice be used? Would it change the time or liquid quantities? Thank you!
I wouldn’t suggest pre-cooked rice for this one because you’d have to change too many ingredients and the cooking method, which will result in a very different outcome. The rice absorbs a lot of flavor when it cooks with everything else in one pot.
This was amazing, ended up using regular canned tomatoes, my husband ate two portions , bit spicy for myself but really good flavor
Can you freeze this?
Yes, this should freeze very well.
I doubled this recipe. I also used mild rotel tomatoes and smoked sausage because my grandson likes spice, but not too spicy. Everyone LOVED it! 2 year old ate all his, plus some of mine! Thank goodness for leftovers!!
So simple, so budget friendly and oh SO DELICIOUS!!!!
This recipe was fantastic! We will definitely make it again, and soon. Please remember to follow the directions. I am guilty of always stirring the rice more than I ought to and checking it off and on. Just leave it closed and simmering. Like the directions say, once it comes to boil put the lid on and set your timer. When the timer goes off turn off the heat and let it sit for five minutes and don’t peek!! You will be rewarded!
I make Cajun Sausage and Rice Skillet too often. My son and I like the heat and flavor. I make this dish every other week. Thank you for giving me a great recipe that uses pantry staples.
This was an amazing dish packed with flavour. I substituted with smoked beef sausage since my bf doesn’t eat pork. The smokiness went well with the fire roasted tomatoes. Definitely a keeper and I’m making it again since the bf requested it. Thanks for the great recipe.
Made this a bunch of times now, always an easy hit, even my 1 year old likes it! (She loves spicy food)
The only difference I made was adding half a diced onion in with the bell pepper and that I didn’t have fire roasted tomatoes so I used diced tomatoes with green chilies. Comes out amazing every time! Thank you for the recipes, I pretty much use exclusively this website for my weekly meal planning and everything always tastes awesome.
I’ve made this so many times and we love it so much. It’s delicious to add some cilantro on top as well! I usually add more sausage and use 2 bell peppers as well.
This recipe was amazing! My entire family loved it and I will definitely be making it again. I did, however, use significantly more sausage in my recipe. I got my and Dewey sausage from Costco and doubled everything else and it was very tasty. Thank you so much for all your amazing recipes!
Good flavor, not nearly enough sausage for a good ratio. I used 16 oz of sausage and wish I’d had 2 more links to add.
Beth and team never miss! I cooked this up tonight in my instant pot. Used the sauté function for the sausage and peppers and then switched over to the rice setting for the rest of the recipe. Added yellow and red peppers and a can of kidney beans. Amazing!
I decided to make this in the instantpot! I did the sauté function for the sausage, peppers and spices, dumped the rest in and did manual on high pressure for 8 min and let it naturally pressure release for 5 min. Perfection!
I’ve made this recipe so many times and it’s always so easy, simple, delicious and a family favorite.
Sometimes I just add in fresh garlic, onion or frozen corn for more veggies.
This has become my signature dish and is one of my favorite recipes of all time. I’ve made it more times than i can count. Ive found I like to add extra bell peppers and will sometimes throw in a chopped jalapeno as well. You can keep all the ingredients on hand, and since packed sasuage keeps for months in the fridge it’s the perfect meal to cook when you didn’t plan anything for dinner. It’s seriously so easy and delicious!!
Thanks for this great recipe. I often make a red beans & rice recipe that is similar to this. I Added a little onion and a can of kidney beans. My family liked this one better! And I love how it’s all cooked in one pot.
If I wanted to add shrimp and crab, would you add them at the end during the boil?
Definitely at the end, since both cook very quickly and can get rubbery if overcooked.
This recipe has become a standard weeknight meal in my home. I almost always add a can of red beans (rinsed and drained) at the same time as the rice, tomatoes, and broth. Truly a one-pot wonder!
My husband and kids love this! Thank you for the recipe. One of my kids suggested adding some kidney beans to it next time, so I might try that. I was out of smoked paprika and I only had petite diced tomatoes (not fire roasted) and it still came out great! Thank you!
Can black beans be added to this recipe?
Sure!
I don’t want to assume, but simmer for 20 min with the lid on, correct?
Correct. :)
This was so delicious and so easy! Thank you so much.
This turned out great! I added a second bell pepper, some celery, and a can of kidney beans. We don’t have Andouille in our grocery store so I used Ukranian style garlic sausage. Even with the changes, it still cooked up perfectly. Will make again!
The rice wasn’t near done which was irritating because we don’t have much to be wasting 😭
This turned out great! I added a second bell pepper, some celery, and a can of kidney beans. We don’t have Andouille in our grocery store so I used Ukranian style garlic sausage. Even with the changes, it still cooked up perfectly. Will make again!
I made this last night – it was absolutely delicious!
I would encourage others to use fire-roasted tomatoes if they can; I’d consider it an essential ingredient. I’m from Texas and no stranger to Cajun food, so I was delighted with the results and heat level.
I also wanted to say thank you to Beth. I’m a beginner when it comes to cooking, and this website has made the process so much less intimidating.
The instructions are so easy to understand, and the photos are a huge help for people like me who prefer a visual guide.
It’s honestly a miracle and a testament to your clear instructions that this dish (and a few others) came out perfectly for me on the first attempt. I’d only ever cooked Minute Rice before; I have conquered my fear of rice thanks to you!
Love from your neighbor in Texas 💙
Awesome!! I’m so glad to hear that, Megan! :)
How can I add/when do I add chicken to the recipe?
Are you talking raw chicken or pre-cooked chicken like rotisserie chicken?
Made this tonight. Great. Been years since I’ve been so bowled over by the taste and ease of prep. Thank you so much.
Gil
Sooooo easy. Adding to my rotation.
I added chicken to recipe and tossed in an extra hot pepper. Touch more red pepper (cyanne) the aroma is amazing!
This is really good however some of my rice was still crunchy is there a way to fix this or did I do something wrong?
There are a few things that could cause this, such as having the heat slightly too low so it doesn’t simmer quite strong enough, having thin cookware so that parts of the pan don’t cook evenly (like the outside edges not simmering), or using a burner that’s too small for the pan width, which would again cause the outside edges to not get enough heat.
Had a couple links of Andouille in the ‘fridge so I halved the recipe and went for it. I didn’t have fire roasted tomatoes so used a handful of sun-dried tomatoes instead. I also used less broth and pre-cooked rice as I had some on hand. The flavors were rich and delicious and it was super quick and easy to make. Mixing up a small jar of the seasonings to keep in the spice rack would make it even quicker. You would use 2 3/4 teaspoons of pre-made seasoning. This is definitely a keeper.
Love this recipe! I make it all the time for dinner because it’s so quick and easy, and delicious!
The most recent time I’ve made it, I chopped up most of a bunch of collard greens and added them in when the chicken stock went in, and it was great! Love getting some more veggies in, and the collards are sturdy enough to hold up while everything simmers together.
10/10 for this recipe
This was easy to make, and really awesome.
Absolutely perfect! Didn’t deviate from the recipe except I doubled all ingredients for bigger portions and used brown five minute rice and low simmer cooked for forty minutes and used a red bell pepper. Came out perfect!
Has anyone tried doubling this recipe? How did it turn out? Did you have to adjust anything?
Really good. I subbed in a red pepper sauce for the tomatoes because my wife is allergic to tomatoes. Rice came out tender and well seasoned. Will make it again.
So yummy! I didn’t have any roasted tomatoes and still LOVE the flavor. Used a bit more of the sausage (what I had on hand) and more rice and a bit more bell pepper due to more sausage! 5 ⭐️⭐️⭐️⭐️⭐️
Could I add spinach and jalapeños to this?
Sure, if you wanted to! :) I’d do the spinach at the end, though, so it doesn’t get overcooked and stringy.
Awesomeness recipe! I made it exactly as written and wouldn’t change a thing. I did use brown rice and followed your suggestions regarding increasing liquid and cook time. Liquid increase was spot on. I would increase cook time to 45 minutes though next time. Rice was still a little firm. Thanks for a great recipe
Delicious! I made this as directed and the flavor was excellent. I did have to cook longer than the 20 minutes + 5 min resting time as the rice was still a bit undercooked. This is absolutely a keeper for busy weeknight dinners!
I love this recipe! I am looking to substitute the rice for quinoa to add more protein. How would you recommend revising the ingredients?
Can you add cheese?
Of course! I would finish with cheese, stirring it in at the end, off the heat. xoxo
This is a wonderful recipe!!!! I had Pineapple Deer Sausage that I used and it’s definitely a keeper recipe!!!!
This is such an EASY and DELICIOUS recipe! I’ve made it twice now and the second time I didn’t have the green pepper, but I had fire-roasted green chiles on hand that I subbed. I’ve added corn and onions as well – always delicious!
Will this recipe work with meat instead ?
What type of meat? The Cajun sausage brings a lot of seasoning and flavor to this dish, so you have to keep in mind that if you substitute it with something like plain ground beef you’ll be losing a lot of the flavor. I suggest sticking with some sort of smoked sausage.
This was excellent! Followed exact recipe and it was delicious!
Easy, delicious, and doesn’t leave me with a whole kitchen’s worth of dishes to clean. I used two 10-oz cans of tomatoes because they didn’t have 15-oz and I didn’t want to just have half a can left over. This feels like the kind of recipe that’s perfectly delicious as-is, but is also really adaptable if you wanted to mess with it yourself!
Delish! I used to keep the boxed jambalaya mix on hand, but don’t think I need to anymore! I agree, it is super flexible – I’ve made with mild italian sausage or andouille. I also used a 10oz can of diced tomatoes w/ green chile both times I’ve made this (first time by accident as I don’t usually stock fire roasted tomatoes) and second time because it was perfectly delicious. We’ll be making this often!
Yes I made it and I think it needs a little more rice but I also used Anaheim Chili’s along with the bell pepper and I used stadium brats the white ones cooked them on the grill then sliced added some jalapeno peppers canned and I added some cooked shrimp the large sand shrimp
The tomatoes were overpowering but this recipe is absolutely delicious! I think the next time I prepare it, I’ll cut back on the tomatoes or eliminate them all together.
Has anyone made this dish with hot Mexican chorizo in place of andouille sausage?
I’ve made several times. Very flavorful and easy to make. I like to add a little extra rice and broth to stretch it out a bit, but recipe is great as is. Thanks!
Making now and not sure why my rice keeps sticking to the bottom. I still have 15 minutes left to cook. By that time it seems I will have burnt rice on the bottom of my pan.
It’s hard to say what could be causing the issue. The heat could be too high, causing the broth to evaporate too quickly. Also, as Beth mentions in the section about Brown Rice, you may need to add more broth if sticking occurs (even with white rice, this could be true!). Over-stirring can also release the starches in rice, causing them to get mushy and start to stick to the bottom of the pot. I hope one of those suggestions helps! ~ Marion :)
This recipe is a winner! So much good flavor with very little time or effort. I mix up the spices all at once for several times making this dish. I keep the other portions in a spice jar. Thanks for this recipe!!
Perfect recipe – no modifications needed. So easy and delicious!
Made this last night and it was difficult to save some for her lunch today. Really nice meal!
I love, love this recipe! The most important thing for me is to get a good quality andouille sausage. This is not always easy to find. I love Aidells sausage, but it doesn’t have enough spice to make this recipe truly outstanding, although it will work in a pinch and is perfectly fine. I think it’s so much better with very flavorful sausage. In addition, I like to start with sautéed onions, red bell peppers and sometimes roasted poblano chilies. After softening them, I add them back in towards the end of the cooking process. Sometimes I make the recipe with shrimp or chicken added to the sausage for extra protein. Tonight I’m going to try making it with ground turkey – adding extra spices – because that’s what I have on hand. I’m sure it won’t be quite as good.
I’m trying this next week! Looks delicious!
I have made this so many times, definitely a keeper! The only change I usually make is using a can of crushed tomatoes rather than diced because I don’t like them chunky. I cut back the water just slightly because of this, but it turns out well with the full amount too, just a little saucier.
My family enjoyed this and it’s a quick meal for a busy night. I added a can of red kidney beans to stretch the meal.
My rice came out a little crunchy
Absolutely outstanding! Made it exactly as written (although I did spoon a bit of sour cream on mine). My husband isn’t a fan of rice dishes, but he loved this! Matter of fact, I didn’t get the second helping I wanted because he beat me to the pot. This is definitely going into the recipe rotation.
One of my faves! I use vegetarian “sausage” and broth. It’s a really great one pot meal especially for the amount of prep involved. I added a bit of sour cream to it for the first time today and it was an excellent addition with the smoky spices and the hot sauce I use.
Very easy, fast, and tasty meal. I simmered 30 minutes instead of 20 to make sure the rice was fully cooked. I think next time I will try another pepper and some onion, but the base recipe is delicious. Thanks!
I followed the recipe to the T. I’m not familiar with Cajun spices but this tasted overwhelmingly of thyme. Otherwise the rice turned out well and the dish was flavorful, just lots of thyme. :)
I love this recipe, I follow mostly and will add some shrimp at the end for a little more depth
Sounds awesome! — marion :)
I hate to be that person but I made a few changes due to dietary preferences and to wanting to make a complete meal. Additionally because I hate cooking rice on the stove I make this in my pressure cooker.
The first change I made was to use Hot smoked turkey sausages.
Instead of just adding a green pepper I added 1 each red, yellow, and orange bell pepper.
At the same time I added the peppers to the pot I also added:
4 cloves garlic, minced
1 onion chopped
1 large handful baby spinach, roughly chopped
As i mentioned I used my pressure cooker set on high for 3 minutes. Natural release for 10 minutes
Next time I would decrease stock by 1/4c next time as it was more “wet” than I’d prefer but still very good.
Thank you for a great recipe that was easily customized to our liking
SO GOOOOD! You definitely need to try this recipe. I would maybe double the rice though. You’d have to also add more tomato and broth but I feel like it would balance out the sausage amount better. Highly recommend. Top 3 recipes I’ve had from Budgetbytes.
Made this the other night, and it was absolutely delicious! Definitely going into my rotation of meals! Easy and fast to prepare, and tastes so good. I have shared it with a number of friends, as well. Budgetbytes has become my go to source for easy, flavorful recipes! Thank you!
Cold & rainy here in the PNW so opted for an easy dinner. I had the Andouille sausage link, rice & all spices on hand. Seared the sausage in one piece, removed from pan, then added rice to saute in the drippings with some onion. Used 3/4 cup of Uncle Bens long grain rice (converted) and one small can of chicken broth (no tomatoes) & seasonings. Brought to a boil, turned down to a simmer, added the sausage in one link & covered for 20 minutes. Perfect! Sausage was sliced in half, just two of us here, and rice was devoured along with the sausage. No leftovers!
Flavors were great but the dish had entirely too much rice & had I added the full amount of rice and 1.5cups of broth… I would’ve had soup.
I reduced the amount of rice to .75cups with 1 cup of broth and still felt this was too much rice and liquid with the entire fire roasted tomatoes can. Recommend .5cups of rice to .75cup broth.
My boyfriend and I love making this. We don’t follow the recipe to a T – but it’s a helpful guideline. We tend to add spinach and different type of beans. Maybe even corn. Just to bill up the level of vegetables and less rice heavy. Maybe triple the smoked paprika (we love spicy). Overall, a great recipe and really flexible. Definitely a staple in our easy dinner rotation.
Good flavor. Followed instructions exactly and some of my rice turned out crunchy. Recipe needs some refinement.
I love this recipe. It has become my go-to meal when I’m crunched for time. Very easy to make, inexpensive and turns out great everytime. My husband loves it too.
I added the trinity – onion, celery, and green bell pepper- to make it more Cajun-y and it was delicious. Sauté the sausage first and add in the veg and follow the rest of the directions. I used closer to 2-2.5 cups of broth but overall A+ weeknight dinner. Will totally make again.
I was thinking about adding celery and onion too, so glad to see it worked for someone else first! I also added two cloves of garlic and upped it to 3 bell peppers to add some more vegetables. Kept everything else the same. Yummy!
I would think that people using low sodium broths may need to adjust with some salt, but I use Better than Boullion, so I didn’t need to.
One of my new weekly go to! Great flavour and everyone loves it.
Made this tonight with andouille chicken sausage from Costco. I wish I would’ve added fresh minced garlic and the rice wasn’t quite done after 25 minutes (my large btu burner on low was too low, apparently) but other than that, absolutely delicious and I will make it again!
I made this tonight, and it was fabulous!! I did make a few changes, although they were not by choice. I didn’t have fire-roasted diced tomatoes, so I used regular diced tomatoes. I also had no scallions, so I omitted them. I also used a cajun type of andouille sausage. Otherwise, followed the recipe to the letter. I will absolutely be making this again! As far as how wide spread andouille sausage is, I live in a small town in Wyoming and I have several different types of andouille sausage available at my local grocery store. Thank you, Beth! Love this recipe!
This looks amazing! I’m wondering if the sausage you have is already cooked? Or raw? I have some andouille chicken sausage that is already cooked.
If the sausage you are using is already cooked, it’s still a good idea to brown it for added flavor. Add a tablespoon of oil to the pan, quickly brown, and then continue with the recipe. If you don’t want to brown, just add the oil to the pan and start cooking the veg. XOXO -Monti
Thank you! We used our precooked andouille chicken sausage, and it came out perfectly- So delicious! We roasted some broccoli on the side, and everyone was so happy!
I made this tonight, and the sausage I used was pre-cooked. I can’t see that it matters either way.
Loved it, way different spin on this recipe versus jambalaya…was definitely worth trying!
This dish is now in regular rotation in my house. I add some shrimp in the last five mins of cooking – it’s so delicious and quick and reheats well for leftovers.
This recipe did not miss! It was so delicious and had a nice kick to it. I didn’t have canned fire roasted tomatoes but I did have fresh tomatoes. I just diced those up and it was bomb! This one is a keeper for sure.
My family loves this skillet dinner! I’ve made it multiples times, both as written as well as with some changes depending on availability. Today I used garden fresh roma tomatoes, finely chopped, along with a jalapeno in place of the can of fire roasted tomatoes. It worked great! I just added the tomatoes along with the chopped bell pepper to let them cook down a bit. I also had some fresh corn that needed to be used up, so I added that in as well during the last few minutes of cook time. This recipe is a keeper for sure! Thanks for all your great recipes. BudgetBytes is my favorite place to look for delicious, quick, and budget friendly dinner ideas!
Delicious! I’ve never made a dish like this without the Cajun trinity, but stayed true to the recipe. The onion powder helped out and I didn’t miss the celery! So quick and easy and reasonably priced. Of course, right now costs have gone up so I can’t say this matched your $$ indicated, but it was much better than most recipes out there! Thanks for sharing a delicious recipe.
This tastes great! I don’t even need to add extra seasoning. I used a smoked sausage as I didn’t have any of the other stuff. I used 1 cup chopped frozen bell peppers as it’s what I had on hand and added yellow onion when cooking the peppers (I omitted the green onions as I don’t have that either). Still taste amazing. My only issue is the rice not cooking fully. I think when I mixed it all together before boiling it some rice got on top and didn’t cook properly. Next time i’ll just add a little more broth and try to cover the rice better. Thank you for this recipe!
Thank you for great recipes.
Thanks for being here! XOXO -Monti
Easy and delicious! At first I was worried my rice looked overcooked but it turned out perfect. Thank you. I used hot Italian sausage and the recipe worked great.
Great recipe! I made as per the recipe and just love it !
Love this recipe. I made some small tweaks. I did have to laugh at the suggested cost per item. Way before inflation or definitely not in the SF Bay Area. I paid $3.79 for a can of store brand tomatoes.
This has become one of our favorites!! We live in Texas, so we are blessed with tons of deer sausage. Jalapeño cheese deer sausage is the only sausage I’ve used in this recipe. It is absolutely delicious. I add a little onion and fresh garlic. Thanks for bringing us easy and tasty recipes.
Soooooooo yummy and full of flavor. I added fresh minced garlic, and used yellow rice instead. Takes a long time to cook but boy is it work the wait!
I absolutely love this recipe!! It has become one of my favorites! I have a question though. My rice never seems to cook all the way through I live in Colorado so that could have something to do with it but how can I get the rice to fully cook? I have tried cooking longer but it never works!
With the high altitudes in Colorado, cooking rice can be a challenge! Liquid evaporates more readily and water boils at a lower temperature. To prepare rice successfully, you may need to increase both the volume of water and the cooking time.
I find that pre-soaking white rice really reduces the cooking time. When I cook it by itself, soaked white rice is usually done is 9 or 10 minutes, and I like my rice to be a bit soft. You might try soaking it for 1 to 2 hours in lots of water and draining it before you add it to this recipe, and that should help. (Soaking brown rice has almost no effect on cooking time.)
I have made this at least a half a dozen times now, and it always turns out perfect! I used smoked turkey sausage in mine and throw in some sautéed onions and corn and it is just so so good!! I love how quick and easy it comes together, too! Wonderful recipe, thank you!
Excellent recipe! Easy and sooooo tasty!
This was such an awesome dinner to make! I was so excited when I came across your recipe. I had a pack of andouille sausages and wanted to do something new with them. I will most certainly be making this again! I couldn’t believe how quickly it came together. Served it with toasted sourdough baguette bites. Yum! :)
My family LOVES this recipe and asks for it at least once a week. It’s definitely a staple in our home. Thank you for sharing!
We just finished dinner. it was great. I did have to add more stock and cook longer to get the rice to cook through. Everyone loved it. Thanks again.
I have made it today, it is cooking for the last 20 minutes. the house smells great. I hope it tastes half as good as it smells. will be looking at more BB recipes, for sure. Thanks.
I think I made a mistake with the rice. I cooked it and then tossed it into my Dutch oven… is it supposed to be uncooked? 😖💀
Yep, it’s uncooked rice. :)
Everyone in the family loves this one. I add two sauteed onion and an extra pepper but delicious!
Very tasty and quick to make.
So great! First thing we tried with my husband’s birthday gift of an inversion cooktop & all clad pot. Fabulous, flavorful, and easy. Only tweak was chipotle instead of cayenne since we like the smoky notes.
Sorry…Induction.
Honestly one of my absolute favorite Budget Bytes recipes and I’ve made a LOT of BB recipes over the years. I crave it at least once a week! So flavorful and it makes my house smell amazing.
This was delicious!! I ended up adding an onion, and I used about half leftover white rice and half minute brown rice.
I cooked the veggies and tomatoes and broth together for about 10 minutes, then added the rice mix and simmered for another 10 mins. Super filling!
Heads up: I made this all in my Instant Pot–browned the sausage on “Saute” setting, then used the “Rice” setting for 15 minutes to cook everything together and it was PERFECT.
I think most BB recipes are great foundations to get creative and make them your own. Here’s what I did:
– Used a mix of hot and mild Italian sausage because that’s what I had on hand
– Omitted the green peppers because I hate bell peppers and replaced with chopped onion
– Doubled all the seasonings and added a sprinkling of salt before cooking
– Added chopped/washed collard greens with the tomatoes, rice, and broth
– Used another 1/2 cup of chicken broth
My husband, who used live in New Orleans for a while, loved it and said “You could get a real Cajun to eat this!”
Awesome! Thank you for sharing your IP method!
I made this for dinner tonight and awesomeness abounded…. I feel like a kitchen Jedi.
Thanks Beth. :-)
Picked up some korean bbq seasoned sausage from local farmer’s market and I am trying to figure out how to adapt this recipe to match those flavors. Any help would be greatly appreciated. Thank you for a wonderful site and great recipes.
That’s a tough one. I don’t think I’d be able to figure that one out just off the top of my head, I’d need to do some playing around in the kitchen.
I’m in college and this is my favorite go to dish to make! It’s easy to make, cheap, and it lasts me awhile! Thanks so much for sharing recipe!
I make this with the Beyond Italian “Sausage” and it is absolutely fantastic! I cannot say it enough. I quadruple the spice blend and keep it on hand and just dump it in until it tastes good, I would say I probably double the amount the recipe calls for but that’s just personal preference.
I use this blend as my go – to cajun spice blend now.
This meal is also awesome for car camping! very minimal prep needed as long as you prepare the spice blend ahead of time.
AWESOME RECIPE!
This is missing from the andouille recipe index, just a heads up. I was worried when I couldn’t find it at first haha.
Thank you! Adding it now. :)
This is absolutely fantastic! Followed the recipe exactly. The andouille sausage was freshly made and the spices are right on. Delicious!
I made this tonight for my family, but I made it vegetarian. The recipe is amazing and my family loved it, as is the case with all of your recipes. I doubled the ingredients, hoping for leftovers, but it doesn’t look like there will be any.
Changes I made:
plant based cajun sausage
tri color peppers (that’s what I had on hand)
I added 1/2 c each celery, onion, carrots
veggie broth
added a few cloves of garlic
I ended up with a colorful, flavor and veggie packed, one pan dinner… not one thing to be upset about.
Thank you for posting these amazing recipes, my kids are already asking what I am making tomorrow!!
Thank you for sharing your vegetarian version! I know that will be helpful to a lot of people. :)
Hey I made your recipe a couple of times but wanted to try it without the diced tomatoes and should of figured the water lost would need to be replaced and wound up with some rice not being cooked. Any suggestions of how much broth I could put to mitigate the water loss from the tomatoes?
It’s hard to estimate, unfortunately. I’d need to do some testing to get it just right, but I’d probably start my testing by adding an extra ½ to ¾ cup water.
Can this be made in a crick pot?
I don’t think this one is a good candidate for slow cooking, unfortunately.
Could you feeze it?
This one should freeze well. :)
Do you think this recipe would work without bell pepper? I’m allergic.
Yes, I think it would still be amazing. :)
A quick, easy, and hearty dinner enjoyed by the whole family! Thanks so much!
I’m a guy in college who doesn’t have time to cook, hates cooking, and is also broke. This was a straight banger. Can’t wait to eat the leftovers
Would it be possible to use brown rice instead of white rice? I’m super excited to make this recipe but don’t want to have to buy another bag of rice.
I don’t suggest simply swapping brown rice in for the white rice. Brown rice requires more liquid and the cooking time will be about 3x longer, so the recipe would take quite a bit of tweaking to make it work.
I can’t eat white rice due to diabetic reasons. Since it will require quite a bit of tweaking of the recipe to switch out to brown rice, how would the recipe work with cooking brown rice separately?
I think it’s just one of those things you’ll have to test out to see if you like it or not. The major difference with that method is that the rice will not be cooking together will all the other spices and sausage, so it won’t absorb those flavors like it does when you cook everything in one pot. :(
I absolutely love this recipe! I’m a young adult who lives alone, this has become a staple. It’s so quick and easy. I add onions and kidney beans to the recipe. What do you recommend for side dishes? I find I get three servings of the dish and still am a little hungry.
I’d probably do something simple and something green, like roasted broccoli, roasted Brussels sprouts, or lemon pepper zucchini. :)
Can you use minute rice?
That would definitely change the amount of time needed to cook the dish, and maybe the amount of liquid needed as well.
Wow, this was good! I followed the recipe to a “T” except added a half cup of chopped onions to the green peppers and a cup or two of leftover chopped rotisserie chicken. The spices, amount of rice, and chicken stock were all spot-on. Usually for these one-dish dinners the rice is either too cooked or not cooked enough but not this one. I will add it to my weekly rotation! Thanks!
Oooh, that kind of sounds like it becomes a Cajun-spiced chicken bog! It’s a famous chicken and rice dish from the South Carolina lowcountry.
I don’t eat pork so am wondering if any other kind of sausage will work? Turkey, beef or chicken? Any suggestions? Thanks!
Yes, you could use any of those, just make sure it’s a smoked sausage so you get all that delicious smoky flavor. :)
Simple to make, easy clean up, and toddler approved! Added to our menu rotation!!!
The Print button appears to be broken. Please advise when fixed as I would like to try this recipe but do not like following new recipes off of a screen.
Can you explain what happens when you click the print button? And what device and browser you’re using? I just tried it and it worked on my end, so I’ll need to try to recreate the problem in order to troubleshoot.
Very good! I added some caramelized onions to the sauteed peppers and some minced garlic as they cooked. I’d also recommend a little dab of sour cream on top when it is served.
I accidentally bought fire roasted tomatoes in tomato purée. Is it going to affect the taste/texture?
It might, since there might not be as much liquid for the rice to absorb during cooking.
I veganized this with impossible sausage and veggie broth instead of chicken and it was great.
This turned out really well! I added a bit more heat to it (for our own preference). It was perfect as written. I used jasmine rice (I didn’t have just regular rice on hand). I will absolutely put this into rotation.
One of the only websites I have adblock disabled on. I’ll try to help out with the shop link in your nav soon.
I absolutely LOVE Budget Bytes and cook almost exclusively from it. For the life of me I cannot successfully make a recipe with rice in it (one pan style recipe). The rice is always undercooked. Is it me? My pan? My stove? Whaaaattt??? It’s driving me nuts. I’m currently making this and I’m at 70 min (brown rice) and the rice isn’t done. At this rate I’m going to be eating it for breakfast (which wouldn’t be terrible but..)
Any tips??
Okay, yes, brown rice is a totally different story. :) Brown rice, in general, takes about 45 minutes of simmering and it needs more liquid than white rice. If there isn’t enough liquid available, the rice will never soften no matter how long it cooks. I would need to test the recipe first to know exactly how much more liquid to add, but I’d probably start with an extra cup.
Ok thank you for your response! Does the pot matter? I used a stainless steel deep pan with glass lid. Should I get a Dutch oven?
I eventually turned off the heat and let it sit for a half hour while I put my son to bed and after it was pretty much done. A bit mushy but still very good! I’m eating leftovers as I type! :)
Haha, I’m glad it was still edible! 😅 I don’t think you’d need a Dutch oven for this. I’ve cooked brown rice in stainless steel plenty of times. It’s really more about getting that water ratio right.
Ok thanks!
Do you have any suggestions on what I can replace the cajun for?
I was afraid my toddlers wouldn’t touch this due to the spice but they mowed it DOWN. Absolutely fantastic one-pot weeknight meal.
Just wow! Better than expected and super easy. I love the texture of the rice. It’s another keeper!
What is your suggestion when attempting to use brown rice instead of white rice? I love your recipes!
For brown rice you need to add more liquid and cook a LOT longer, which is definitely going to change the results (other ingredients may become overcooked). I’d need to test it before offering an exact suggestion, but my general advice is that this type of meal isn’t very well suited for brown rice because of the long cook time needed.
Inexperienced cook here, does the rice go in to the skillet dry or is it meant to be soaked/boiled first?
Great question, it goes in uncooked (dry or rinsed). No soaking is needed. :)
I want to reiterate my praise for this recipe – I make it nearly weekly! I can’t say enough how much I like the addition of red beans. My girlfriend has been obsessed for over a year now.
This was SO GOOD! I used field roast cajun sausage and added half a bag of frozen shrimp in the last 5 minutes and wow, this is my new favorite food! So much so that now I have become a person who comments on recipes!
This was easy and delicious! I did throw in some shrimp at the end because I had it in the freezer.
Wow this is crazy good! My husband was blown away! We added some sour cream to our bowls because I added a bit much of the cayenne pepper and it was fairly spicy. But otherwise what great flavor and texture. Yum!!
Amazing recipe! It’s so easy but it tastes amazing! If I wanted to add red beans to this dish, would I add them around the same time the rice is added?
Yep! :)
Would I need to add additional broth or water if adding beans? Or just as much as package would state?
If you’re talking about dry beans, that wouldn’t work here because of the quick cook time. If you want to add canned beans, you can just drain them and stir them in with the rice and everything before the simmer, no extra water or broth is needed. :)
This is such a yummy recipe!
Thank you so much for sharing the recipe. It turned out so good… jammed packed with flavour. I subbed the canned tomatoes with fresh minced tomatoes and about 2tbsp of tomatoe paste that needed to be used up
I bought andouille sausage to try for the first time and found this recipe. I didn’t have the fire roasted tomatoes so I just used regular diced ones. I used Basmati rice as that’s what I had on hand. I cooked the sausage first and when it was almost browned, I added chopped white onion and cooked it down a bit. Mostly I followed the recipe but added in chopped red bell pepper and chopped garlic. This was so amazing that I was craving it and had to make it again two days later. Absolutely one of my favorite dishes and I’m adding shrimp to it tonight. My husband loved it too!
Wow, this turned out much better than expected. I was looking for recipe to use up the andouille chicken sausage bought at Costco. It was very easy to make and turned out delicious! I stuck with the recipe, but maybe will try it with brown rice next time.
This is so great Beth! My husband doesn’t like my excellent gumbo because (he says) it’s too spicy – I’ve been wondering if it’s the andouille I use so instead I used Target brand andouille chicken sausage which was much better than expected. I have a bumper crop of sweet banana peppers so used those and also have a lot of fresh cherry tomatoes that I halved/broiled and used instead of canned tomatoes. With my cookware I always have to add more water to your one pot rice recipes – but next time I will add a handful of frozen sliced okra instead and I think the water that gives off will be enough.
Still cooking this more than six months later.
I use frozen garden peppers, have used either smoked chicken andouille or regular andouille, and now also like to add a drained can of cannellini beans and half a bag of frozen okra. The best!!
I love when I can find an easy weeknight meal that I can add to my dinner inventory and make ahead of time. This was a win tonight for my family! We used regular diced tomatoes, turkey keilbasa, and minute rice, plus we didn’t have green onions and it was still a win. Thanks for the recipe!
Fantastic recipe made just as written, though I used low-sodium chicken broth (6%) because that’s what I always use. Could definitely add or substitute chicken or shrimp. I suspect this one is going to become part of my regular rotation; it’s fast, easy, and delicious – the perfect recipe!
Turned out great! I only had diced tomatoes with green chilies so I used that instead of the fire roasted. I also added half an onion with the bell pepper.
How would I adjust the cooking time if I wanted to make a double batch?
Same cooking time – 20 min is for the rice and the flavors to meld. Happy cooking! :-)
Could you use beef broth instead of chicken? Would it change the flavor much?
I feel like beef broth has a much heavier flavor, so I think it would definitely change the outcome, but whether or not the change is palatable is probably just a matter of personal preference.
I made this for dinner using regular smoked sausage. It’s a winner. 10/10 will make again. The fam loved it too. I served it with Bush’s grilling beans steakhouse recipe and some Louisiana hot sauce for the sausage and rice. Thank you so much for such a good dinner recipe.
Could I use Cauliflower Rice for a lower carb option?
The recipe would have to be adjusted quite a bit because cauli rice does not absorb liquid like regular rice does, so I’d need to do some testing to figure out how to reduce the liquid without losing the flavor that the broth provides.
Loved this recipe! Do you think it would freeze well?
Yes, dishes like this usually freeze very well. :)
How would you recommend reheating this? I am looking to make a few freezer meals for a friend who just had a baby! :D
I usually just freeze it in single-portion containers so they can be reheated using the microwave. :)
We make this recipe several times every month. It is so delicious, but also super quick and easy to make. Thanks so much for sharing this!
I made this with Aidell’s chicken sausage (roasted garlic flavor) and eliminated the cayenne and black pepper because I have toddlers. It was nice and mild for them, and I just added some hot sauce to my bowl. I also reduced the rice to 1/2 cup and broth to 1 cup and stirred in a bag of frozen riced cauliflower. It worked well, but needed a little extra salt at the end. Delicious! We’ll make it again!
This was one recipe that went straight into our meals rotation and I’ve made it at least once per week since. I make it without the sausage, and then cook the sausage separately because we have a mixed carnivore/vegetarian household (For the veggies, I use the Tofurky Andouille Sausage) and I add a big spoon on chipotle paste to makeup for the flavours lost from the sausage.
Thank you for a wonderful recipe :-)
Would chicken sausage work?
You really want to use a smoked sausage to get the correct flavor. So if you can find a smoked chicken sausage, use that. :)
Hey Beth! Curious what happened to your old Jambalaya (non slow cooker version) recipe? It used to be a favourite in our house but I see it’s now gone! Any plans to bring it back?
Hi Ellie, it won’t be coming back, but I can email you a pdf copy of the recipe to keep. I’ll do that now. :)
Hi Ellie, I used the email that you entered to register your comment, but it bounced back. If you email support@budgetbytes.com we can reply with the pdf for you. Thanks!
Could I substitute salmon for the sausage for my mother in law who is a pescovegitarian?
That probably won’t work well for two reasons: The salmon doesn’t have all the herbs and spices that the sausage has, and those herbs and spices help flavor the whole dish. Second, the fat that renders off the sausage helps make the rice nice and rich, but unfortunately, that won’t get that effect with salmon. If you were to try using salmon instead, you’d probably need to add it much later in the cooking process to prevent overcooking it. I hope that helps you make a decision! :)
Delicious! I added 1/2 onion with peppers and about a TBS of unsalted butter at that stage.
I didn’t happen to have fire-roasted tomatoes, so I cut up a handful of banana pepper rings to make up for it, but the vinegar from that really did something to this dish for me! Highly recommend if you don’t have fire-roasted.
I also added a handful of cut up, raw shrimp at the last ten minutes of simmering because why not?
Thanks, Beth :)
I just made this with brown rice and it is so good!! You were right about your suggestions, I added 1 extra cup of broth and it took about 50 mins to cook. Easy and delicious.
My all time favorite! I make this at least once a month. I like to make a double batch too sometimes for meal-prep. I do tend to add more spices than it calls for (probably close to double) because we like spicy! I also add a sauteed bell pepper and half an onion to get more fresh veggies.
Followed recipe except for used can tomato sauce, polish sausage and no cayanne because my kids are sensitive to spice. Everyone loved it! Huge hit will make it all the time!
My family does not like tomatoes! What size tomato sauce did you use?
This is a keeper. I plan to cook it again with the use of an InstaPot. What setting should I use and how many minutes should Inset it for?
How would you cook shrimp with this dish instead of sausage? Wait until the very end and then put it in for 10 min? Don’t want to overcook it.
Yes, you definitely want to wait until the very end and then they will only need a few minutes. But keep in mind that if you eliminate the sausage you’ll be eliminating a lot of the flavor that it brings as well (sausage is full of herbs and spices, and the fat provides a lot of flavor as well).
This has quickly become part of my rotation. Delish! The whole family loves it.
I made this today for lunch. My only complaint is using Thyme. I forgot that I’m not too crazy about it and for me, it was a little too much. I will definitely be making this again but next time, I’ll leave it out.
I made it almost exact. I had the sausage that I needed to use and used what I had on hand. I sauteed onion first and followed the recipe up to adding the rice. I used fresh garlic when adding rice. I added fresh tomatoes because that’s all I had. I didn’t measure the spices but used everything it called for. Pretty delicious anyway. Next time I will follow the recipe.
My son saw a frozen jambalaya meal in the grocery store and decided to make it from scratch. He found this recipe and tweaked it a little. He added one pound of cooked medium shrimp before the spices and substituted roasted red peppers for the bell pepper and regular diced tomatoes for the fire roasted tomatoes. The aroma of the sausage and spices as it cooked stirred up my appetite, so I was so looking forward to eating it. It was delicious!!! Even though my son says I’m a wimp when it comes to spicy food, the heat wasn’t a problem for me. We (or he) will be making this again!
This was excellent! Rarely do I review, but this deserved it. Followed recipe exactly and my 10 year old liked the blend of spices (might be spicy for most 10 year olds). The spices melded very well and gave this dish a well-rounded flavor. Definitely making this again
This recipe is so good! It’s become a cycling staple amongst many other of Beth’s recipes! It’s so simple to make and has so much flavor! We like to top it off with some sour cream! Super yummy! Thank you for a great recipe!
This was super easy to throw together, and it smelled delicious while cooking. However, the end result was a bit disappointing. My rice turned out wet and mushy, and there wasn’t really much to it other than tomatoes. I followed the recipe other than omitting cayenne (didn’t have any) and using jasmine rice since that’s what I had on hand. 9 out of 10 Budget Bytes recipes I’ve tried are fantastic, but this one’s gonna be a pass for me!
This was delicious! I didn’t have the green pepper so opted for a small chopped onion for a fresh veggie substitute which worked very well. I also took one of the reader notes and added the rice before the liquids. I would say that’s all about texture preference though. Great recipe and will be saving. Thank you!
This was a hit! I simplified it for myself even further by dumping everything in the rice cooker after browning the sausages and spices. Used a bag of frozen peppers & onions, and a half bag of frozen spinach so there wasn’t even much work involved for extra veggies.
Made this last night and my family loved it! I added yellow and red bell peppers as well as onion to sauté with the andouille sausage. Thank you for this recipe! It will be part of my go-to’s!!
I toasted and coated the rice in the meat/pepper/ spice mixture before adding the more liquidy ingredient items. I used canned garden tomatoes from the summer, and about midway I took the lid off and gave it a good stir to keep the bottom from scorching. It was good and is definitely a keeper.
lo provo stasera
Very readable. I thought there weren’t too many adds. Excellently linear and well put together recipe! I didn’t have Fire Roasted Tomatoes, but regular canned diced tomatoes worked great!
Unreadale. Ad frenzy. Unlinear and fragmented.
I’m confused. Are you reviewing your own comment? Because I would agree with you!
Yummy. Yummy. Yummy. The combination of spices were palate pleasing. I did make the dish with brown rice and I loved it. I boiled the brown rice until the rice was partly tender and then added the rice to the rest of the dish and let simmer 20 minutes. The rest was history.
THIS WAS SO GOOD! I used fresh andouille from a local place, baked first. I just didn’t have fire roasted tomatoes, but regular diced were great. Added in an onion too to use some up I had. The spice blend was on point and it made a huge portion. Tasted as good as leftovers. I’ll be saving this one for the future.
Wow! Just wow!! I cooked this for a family cook off where the meal including taxes had to be under $10. Even though I doubled it, it only came to around $8.50. (I did shop at Aldie so the cost was a bit lower than your average grocery store.) I won the appetizer round! I did smoke the sausage and tomatoes since I couldn’t find find smoked versions of either: Andoullie wasn’t available and the store had limited options. .) While cooking, I spent several seconds just admiring the smell of the seasonings. Oh my word, the end result was a layered flavoring the just left you wanting more. This dish will be a regular on my family dinners!!
This recipe was so good! I think it’s great for beginners too.
I have never posted a recipe review but felt like I have to tell you how awesome this meal is. For being very quick and easy, it has so much flavor! My husbands new favorite. Thank you!!
I have never commented on a Budget Bytes recipe, although I have been making them for months now. But I just HAD to leave a perfect rating on this dish because it’s that good!! I was blown away by how such a quick cook time could create flavors that tasted as if they had been simmering all day. When I took off the lid after letting things rest at the end, I couldn’t believe how good it looked (and not because I distrust Budget Bytes…because I’m still a novice in the kitchen!) I’ll be making this next time I have friends over (in the days of socializing again post-COVID) and I know it will be a big hit. THANKS!!!!
This is such a delicious meal, especially in the chilly winter months. I make it once every couple of weeks for my partner and myself, and if I’m lucky, there are leftovers for me to take to work the next day (though it has been gobbled up in one night on more than one occasion!)
In case anyone is reading and wondering if there is way to make this lower-carb, I’d like to share that I’ve had success replacing the 1 cup rice with 3 cups of chopped cabbage or coleslaw mix and letting it simmer on low for about 10 minutes. I add the cabbage in when I would normally add the rice and cut the chicken broth back by a bit to keep the consistency from going too soupy. The cabbage soaks up the flavours of the spices, sausage and tomatoes beautifully and gives the same kind of volume as the rice.
What a great modification! Thanks for sharing that. :)
Hallelujah! <3 This has all the great cajun flavour of the creamy cajun chicken recipe, but with fewer ingredients and a seemingly simpler execution! It tastes like "More!" even though I subbed the red pepper for a frozen spaghetti mix and the smoked sausage for regular Italian.
Good weeknight quick meal, my husband loved it. I made it with prepared cajun seasoning blend and 1T had a pleasant building heat. Next time I might add just a bit mor and a dash more liquid since my skillet lid has a looser fit. I garnished mine after serving with flour-dusted (+ s & p) pan fried okra which added a nice crunch. This could easily be used as a template for other rice dishes.
Thank You!
This meal was great even though I did not have the andouille sausage.
Due to the pandemic an the time of year it is getting andouille sausage was very hard to find as it’s more of an item easier to find in the summer so I went with chicken sausage instead. It was still very good an very flavorful. Great idea.
I just wanted to thank you so much for making me feel passionately about food. So many other blogs can be intimidating with their cooking lingo and the costly items. I love your focus on frugalness and practicality. The recipes you list are reliable and make me excited to cook. You take the time to post both videos and pictures for me to refer to, taking the guessing out of all of it. Your website is easy to navigate and the grocery list feature makes that long process turn into a 5-minute affair. You are doing everting your can to make healthier, more frugal living, way more accessible. I LOVE cooking now. You make me forget that I’m being cheap. Girl, what you do is amazing and I hope you know that. I watch a lot of Dave Ramsey and I hope a lot of people who seek his financial advice are annoyed with the idea of cooking can find you, because cooking doesn’t have to suck. As a person who was scared to learn and was so frustrated with cooking, I can say that you really impacted how I see food now. Thank you!!
Thank you!! <3 <3 <3
You are so right. 👍👍👍👍
This was delicious and so easy! I felt like a total pro cooking this, and it looked amazing when it was done. I followed the recipe practically to the T, something I rarely do, and I was really impressed with how quick and easy it was to follow. My 3-year-old and husband both loved it as well!
I love this recipe!! Simple and delicious!
We had this for supper tonight. And no surprise, it was faaaantastic!
I’m getting SOOO TIRED of my own cooking. So I actually *gasp* followed the recipe! No changes (well, different kind of sausage. Unavoidable, that).
So this is my new therapy. Instead of checking out a recipe and then ‘winging it’, which ends up being me putting in the stuff I know I like, and which I’m getting tired of (QED), I put in NEW stuff that I don’t usually use. Hey presto, I just discovered something else I really like.
So thanks, Beth. It’s really nice of you to let us stand by your elbow while you cook, and then take all that loveliness home for ourselves.
Mwah!
-Carol
Loved this! And this Cajun girl says that this tastes just like the long cooking, labor intensive jambalaya! A little lighter colored so less of the deep flavors, but with all of the spice, smokiness and stickiness of jambalaya. I had some leftover roast chicken that I added just before simmering that was a very nice touch.
So far I have made this twice and it has been perfect each time! Definitely plan on making it again.
I love recipes like this because they can be modified and still be delicious.
I used 1 1/2 cups rice, 28oz can tomatoes, 2 cups water, and then adjusted the spices. I didn’t have Oregano and only fresh Thyme, and used a different hot chili powder. No problem. Wife and I ate it for lunch and dinner. Gone. Next time I will add 1/2-1 cup additional water to make it more saucy. Thank you!
Why did it take me so long to try this one?!
It’s amazing. I think I was hesitant to try it because I’ve never seen Andouille sausage around where I live, or really anything similar. I stopped by the deli yesterday and noticed Hungarian sausage, so I decided just to try. It It worked sooooo well. Delicious. They didn’t have quite enough at the deli as the recipe calls for, so I added in a can of white kidney beans (didn’t have red on hand, but that would have been the obvious choice). I was also worried the sausage wouldn’t be smokey enough (it was), so I added in a drop of liquid smoke. It didn’t hurt, but I think it would have been just as delicious without it.
My husband raved about this dish, and asked for it again as soon as possible. Basically all our favourite meals came from this website. Thanks so much for all your hard work, Beth! You deserve all the success that comes your way!
I had to use fresh garlic and onion in lieu of the powder, no idea if it mattered. Also added beans and doubled the rice because I misunderstood and cooked the first cup beforehand, but turned out delicious!
This tasted amazing and will definitely be added to our regular menu for dinner! My husband loved it as well. I think I actually like this better than jambalaya. The only changes I made- I added beans and no tomato since I didn’t have any. Still tasted delicious!
I love this recipe. I’ve made it a dozen times I’m sure, and every time I’m surprised by how easy and quick it is. My partner loves it too, and coworkers rave over the smell of it. One of my faves from this site!
Made this tonight with some slight modifications: I added half a large yellow onion and two big cloves of garlic with my bell pepper, and used a Cajun seasoning mix instead of making my own. It was amazing! Love all the suggestions in the comments for adding even more veggies next time. I think a little celery and diced carrot would taste fantastic. You have the best one-pot recipes Beth, and the rice always comes out perfectly for me :)
This was absolutely delicious! Made it exactly according to the recipe and wouldn’t change a thing. It’s perfect as is. We (3 of us) ate the entire skillet with some broccoli on the side. Definitely adding it to my rotation collection. Thanks again, Beth, for yet another great recipe.
Made this last night! And despite our timer (aka Alexa) failing to tell us when 20 minutes was up and the bottom of our rice getting a little crispy (thankfully nothing burned) and having no veggies to add except the canned tomatoes, this was a great easy dinner. We saw the sausages on sale and I instantly checked if you had a recipe I could use and saw this. Next time if I do have any veggies I’ll add them :).
Great recipe- I used Chorizo and Orzo instead of rice 👍
I just made this, but added two stalks of celery, used brown rice, and didn’t have onion powder. Still so good and so easy!! I added an extra 1/2 cup of chicken stock for the brown rice and checked on it after 40min of simmering. It still had a ton of liquid so I took the lid off and simmered for another 25min. Still a little wet but not bad – the smell was making me hangry and I wanted to eat! In order to have the same consistency as the pictures while using brown rice, I think I’d skip the extra 1/2 cup or only add a tiny bit of extra stock and simmer for 1hr with the lid on. Definitely going to be making this again. One of my favorite Budget Bytes recipes! Thank you!
I made this and substituted smoked turkey sausage (we dont eat pork or beef) but with the cayenne pepper it still had enough spice it was easy to follow and delicious!!!
I followed the recipe exactly, except used regular diced tomatoes since that’s all I had. I didn’t adjust seasonings and it was fine. Broth amount was just right. I used a cast iron dutch oven.
This was so good. I wished I had made double the portions for my lunches. Perhaps needed another half cup of broth, but still loved it.
I used long grain brown rice, but found that adding an extra cup of broth was too much liquid (using 2.5 cups total instead of 1.5 cups) — I’d suggest using maybe .5 cup more at most. Mine turned out to be more of a soupy gumbo, but still tasty.
Hi Selina. I making this recipe tonight. How much longer did you cook it with the brown rice?
This was so delicious and easy to make!! I’ll have to do this recipe again when it gets colder. Loved all the spices.
I love this dish. We started making it on rotation and usually add another can of beans, a cup of rice and some jalapeños. Very easy convenient week night dinner.
Made this last night and it was delicious. I was surprised to see that the recipe includes only 1/3 of the trinity. Next time I’ll likely add the others myself.
I just tried this recipe tonight and it turned out amazing. This might just be my new favorite. Spicy and delicious!
Really great flavor, but I would add at least another half cup of chicken broth. I used what you recommended and needed to continue adding additional water after the fact since the rice wasn’t done.
This was so easy to make and so delicious! Be sure to leave the lid on while the rice is simmering, mine came out a little hard because I got nosey and peeked, but it was an easy fix. I might try this with chicken next.
The Sausage and Rice Skillet is amazing!!! Unfortunately, my local grocery store did not have Andouille sausage, so I used Beef kielbasa instead. My kitchen smelled amazing as my sister and I were making this dish. We will definitely make this dish again in the very near future, and I will see to it that I find Andouille sausage. Thank you so much for sharing Miss Beth 😁
I’m so glad you both liked it, Shawnae. :)
Has anyone tried adding kale? I’d like to get a few more green vegetables in the mix.
Does this recipe freeze well?
Yes. :)
How would this be reheated?
I just reheat it in the microwave. :)
Excellent! Had it for dinner all last week. Added some celery in with the peppers and it mixed very well. Another great recipe!
How well does this freeze?
Very well. :)
I haven’t made this specific recipe, but I’ve done others like it. This one seems much easier to make than the others I’ve made. This kinfmd of recipe is perfect for meal prep. I would measure each serving as 1 cup instead of 1.5, simply because it’s my default portion size. Would go well with a crusty loaf!
This was excellent – thank you so much! I added extra red pepper left over from salsa making and several handfuls of leftover pork roast. Lots of leftovers that everyone will eat and enjoy!
Love the simplicity of the recipe! It was delicious but simple. The spice mix was perfect as far as my spice preference, and the whole family ate it. Worked great with regular smoked sausage.
I meal prepped this for my lunches last week, and it was amazing every day! I added an extra bell pepper for more veggies and used Zataran’s brand sausage (on sale!). Thanks, Beth! Definitely adding this to the rotation.
I made this tonight as written, except I threw in about two handfuls of shredded carrots with the bell pepper and squeezed a lemon slice on at the end. Came out delicious, and my boyfriend that doesn’t eat most things loved it.
Re: Spice level, I used the same brand of sausage pictured but could only find the hot version. It wasn’t kidding, so if spice bothers you, definitely go for mild. Thanks for another great recipe!
Tasty meal with minimal prep, loved it.
Suggestions for more veggie add ins?
Corn or zucchini would be nice! Mushrooms would probably be pretty good, too.
New family favorite! Quick and easy to make!
This looks absolutely delicious! Thank you for you recipes! Can’t wait to try it! Can we expect more recipes .
This is delicious! I REALLY want to add okra next time. Do you think I should add it with the broth and rice?
That’s probably what I would try, but I’m not very experienced with cooking okra, so I’m not sure how it will turn out or what the best method would be.
My new favorite recipe! I’m not a very good cook but it was so easy and came out perfectly for me. I used about half an onion instead of onion powder, and next time I think I’ll add some more veg and a can of kidney beans to stretch it out :)
Did anyone else have issues with the rice sticking to the bottom? I used an enamel Dutch oven.
I made this last night to be eaten for lunches throughout the week. Thank you for this quick and easy recipe. We liked the result and expect that this will become part of our regular rotation.
Do you have a specific kind of rice you suggest for this recipe?
Just regular long grain white rice, no particular brand. :)
I would like to do a low carb version of this. Do you think it would be good with spiralized zucchini instead of rice? Has anyone tried it with rice substitutes made from chickpeas or lentils?
Can this be made with brown rice? Just more simmer time?
See the notes in the blog post just above the recipe for info on using brown rice. :)
Do you think I could get away with adding black beans to this recipe?
Yep, absolutely! Just toss them in the skillet (drained) when you’re adding the rice, tomatoes, and broth.
This was delicious! I used brown rice, because that’s what I had, and it worked well. I added the extra cup of broth and increased the cooking time to 40 minutes. After letting it sit, it was still a bit brothy for my liking (which may have been because I used some extra veg) so I just let it simmer for 15 more minutes with the lid off to reduce. So tasty! Thanks!
Trying the recipe this week…. Maybe adding shrimp!
Made it last night. It was fantstic!
Had an extra bell pepper fot the veggies and dubbled the broth because i used brown rice. It came out perfect!
omg looks so flavorful! thanks for the recipe!
Should I cook the rice or not before putting it in?
No, it’s uncooked rice. :)
Great recipe.
Love your photos and recipe instructions are easy to follow.
Thank you for not having all those pop-ups that most food related blogs have (I know they made from it but is so annoying!).
Follow you Instagram as well:)
I love to max out dishes with as many veggies as possible. Any ideas on another vegetable to add that would be good with this recipe? Thanks!
More bell peppers (different colors) and celery. :)
I think onions and corn would be delicious in this.
Thanks for these suggestions. I added extra peppers, corn, and red onion and it was delish!
I made it with half an onion and a diced carrot (in addition to the bell pepper). DELICIOUS!
If you like celery, it would be good, but I didn’t have any on hand. I have some zucchini in the drawer that I’ll probably cut up and sauté to add to the leftovers.
Beth, for the record, I live in a Wyoming, and although it wasn’t as easy to find as it was when I lived in NY, I was able to find andouille… $6.29 for 12 ounces.
When does the yellow onion go in?
I don’t see a yellow onion listed in the ingredients…but I do plan on doing one when I make this. I will slice it up (1 whole yellow onion) and brown it with the sausage. I put onion in almost everything I cook. There is onion powder listed and also chopped green onions to add on top when the dish is finished cooking.
It was on the ingredient list earlier, but it has been removed. I’m making this right now and used an onion. Smells great, just waiting for it to finish resting now!
Sorry, that was a typo. :) I fixed it.