Cajun Sausage and Rice Skillet in 35 Minutes

A bold, one-pan skillet that delivers smoky Cajun flavor and tender rice in about 35 minutes with minimal prep and easy cleanup.

Why This Recipe

This Cajun Sausage and Rice Skillet is the answer when you want big flavor fast. It turns pantry staples into a saucy, colorful dinner that feels special on a weeknight and satisfying on a Sunday. Everything cooks in one pan, so you get less mess and more time at the table.

Families love it because it is hearty and flexible. Swap peppers based on what you have, choose your favorite smoked sausage, and control the heat with your Cajun seasoning and a splash of hot sauce at the end. Leftovers reheat beautifully for lunch, which makes it a smart meal prep pick.

Why You’ll Love It

• One-pan cooking for easy cleanup
• Pantry-friendly ingredients that are affordable and accessible
• Quick cook time with tender rice and juicy sausage
• Customizable heat level for kids and spice lovers
• Great for meal prep and reheats well
• Balanced bites of peppers, onion, and protein

Ingredients You’ll Need

• Smoked Sausage: Andouille gives classic Cajun heat and smoke. Kielbasa is milder and kid friendly. Browning adds fond that flavors the rice.
• Long-Grain White Rice: Stays fluffy in a skillet. Rinsing removes excess starch for separate grains.
• Red and Green Bell Peppers: Add sweetness, color, and texture that balance the spice.
• Onion: Builds a savory base that perfumes the whole pan.
• Garlic: Brings punchy aroma and depth in quick-cooking dishes.
• Chicken Broth: Hydrates the rice and carries the Cajun spices through every bite.
• Cajun Seasoning: A blend of paprika, garlic, onion, oregano, thyme, and cayenne that sets the flavor tone.
• Olive Oil: Helps brown the sausage and sauté the aromatics.
• Salt and Pepper: Final flavor control after the Cajun seasoning.
• Fresh Parsley and Green Onions: Bright, fresh finish that lifts the rich flavors.
• Hot Sauce: Optional heat and tang for serving.

Substitutions & Add-Ins

• Protein swaps: Use chicken sausage or turkey sausage for a lighter skillet. Plant-based smoked sausage works for a vegetarian feel. If using raw sausage, cook it through before adding rice.
• Rice options: Basmati or jasmine work well. For brown rice, increase liquid and cooking time as noted in the FAQs.
• Veggie boosts: Add celery for a trinity vibe, or toss in diced tomatoes, corn, or okra for extra southern flair.
• Spice control: Use a mild Cajun seasoning for less heat. For bolder spice, add 1 to 2 pinches of cayenne or a few dashes of hot sauce.
• Dietary notes: To keep it dairy free, the base recipe already fits. For gluten-friendly, confirm your sausage and seasoning are labeled gluten free.
• Smoky extras: A pinch of smoked paprika intensifies that just-off-the-grill flavor.

Step-by-Step Instructions

Skillet method

1. Brown the sausage: Heat a 12-inch skillet over medium-high heat. Add 1 tbsp olive oil and the sliced smoked sausage. Cook 3 to 4 minutes per side until browned. Transfer sausage to a plate, leaving the drippings in the pan.
2. Sauté aromatics: Reduce heat to medium. Add diced onion and bell peppers with a pinch of salt. Cook 4 to 5 minutes until softened and lightly browned. Stir in minced garlic and cook 30 seconds until fragrant.
3. Rinse and toast rice: Rinse 1 cup long-grain white rice under cold water until the water runs mostly clear. Shake dry. Add rice to the skillet and cook 1 minute, stirring, to coat the grains in the aromatics and oil.
4. Season and add broth: Sprinkle 2 tbsp Cajun seasoning over the rice and vegetables. Stir in 1 ½ cups chicken broth and return the browned sausage along with any juices. Scrape the bottom to release browned bits.
5. Simmer: Bring to a steady simmer, then reduce heat to low. Cover and cook 15 to 18 minutes until the liquid is absorbed and the rice is tender.
6. Rest and finish: Turn off the heat. Keep covered and rest 5 minutes for the rice to steam. Fluff with a fork. Season to taste with salt and pepper. Garnish with chopped parsley and green onions. Serve with hot sauce on the side.

Visual cues and ratios

• Gentle simmer after adding broth, not a hard boil.
• If rice is still firm and the liquid is gone, sprinkle in 2 to 4 tbsp hot water or broth, cover, and cook 2 to 3 minutes more.
• If the bottom is too lively, lower the heat. Even low heat varies by stove.

Tips for Perfect Results

• Brown sausage well to build flavor that seasons the rice.
• Rinse rice until the water is mostly clear for fluffier grains.
• Keep the simmer gentle to avoid scorching before the rice cooks through.
• Do not lift the lid during the first 12 minutes. Steam is your friend.
• Taste and adjust salt only after cooking since Cajun seasoning and sausage add saltiness.
• For spicier results, finish with hot sauce or a pinch of cayenne instead of more Cajun seasoning.
• If using a thin aluminum pan, use a heat diffuser or keep the flame lower to prevent hot spots.
• Rest the skillet 5 minutes off heat so the rice firms up and serves cleanly.

Serving Ideas & Variations

• Sprinkle with extra green onions and serve with lemon wedges for brightness.
• Add a side salad with a zippy vinaigrette to cut the richness.
• Pair with skillet-roasted broccoli or green beans for crunch and color.
• Serve with warm cornbread or buttered garlic toast to catch every grain.
• Build rice bowls with a dollop of Greek yogurt or sour cream and avocado.
• Weeknight riff 1: Stir in a handful of thawed peas during the 5 minute rest for color and sweetness.
• Weeknight riff 2: Fold in ½ cup canned fire-roasted tomatoes, drained, with the broth for a smoky-tomato note.
• Vegetarian path: Use plant-based smoked sausage and vegetable broth. Keep everything else the same.

Storage, Freezing & Reheating

• Fridge: Store in airtight containers up to 3 days.
• Freezer: Freeze up to 2 months in freezer-safe bags or containers. Press flat for faster thawing.
• Thaw: Transfer to the fridge overnight or use the defrost setting in short bursts.
• Reheat: Microwave with a splash of broth, covered, 60 to 90 seconds, stirring once. Skillet reheat over medium with a few tablespoons broth, stirring until hot.

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Recipe FAQs

Cajun Sausage and Rice Skillet

bethany

This one-pan Cajun Sausage and Rice Skillet packs smoky sausage, sweet bell peppers, and tender rice into a bold and flavorful weeknight dinner. With just one skillet and a handful of ingredients, it’s perfect for busy nights without compromising on taste.

Print Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Cajun

Servings 4 servings

Calories 460 kcal

Ingredients

  

Main Ingredients

• 340 g Smoked Sausage such as Andouille or Kielbasa, sliced into ½-inch rounds
• 190 g long-grain white rice rinsed
• 1 Red Bell Pepper diced
• 1 Green Bell Pepper diced
• 1 medium Onion yellow or white, diced
• 3 cloves Garlic minced
• 360 ml Chicken Broth
• 2 tbsp Cajun Seasoning store-bought or homemade
• 1 tbsp Olive Oil
• Salt and Pepper to taste
• Fresh Parsley optional, for garnish
• Green Onions optional, for garnish
• Hot Sauce optional, for serving

Instructions

 

• Heat a 12-inch skillet over medium-high. Add olive oil and smoked sausage. Brown 3 to 4 minutes per side. Transfer sausage to a plate.
• Reduce heat to medium. Add onion and both bell peppers with a pinch of salt. Sauté 4 to 5 minutes until softened.
• Stir in garlic and cook 30 seconds until fragrant.
• Rinse the rice under cold water until mostly clear. Shake dry and add to the skillet. Toast 1 minute, stirring.
• Sprinkle in Cajun seasoning. Return sausage and any juices to the pan.
• Pour in chicken broth and scrape up any browned bits.
• Bring to a simmer, then reduce heat to low. Cover and cook 15 to 18 minutes until liquid is absorbed and rice is tender.
• Remove from heat. Keep covered 5 minutes to steam.
• Fluff with a fork. Season with salt and pepper to taste.
• Garnish with parsley and green onions. Serve with hot sauce.

Notes

To make it vegetarian, use plant-based sausage and vegetable broth. For extra spice, add cayenne pepper or serve with your favorite hot sauce. Store leftovers in the fridge for up to 3 days and reheat with a splash of broth.

Keyword Cajun Sausage and Rice Skillet, easy rice skillet, one-pan dinner, skillet rice, smoked sausage