Cajun Sausage and Rice Skillet
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.
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.