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!
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.
Notes
Nutrition
Video
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.
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!