Mark Anthony Introduction
When I want to bring bold Southern flavor to the table without spending hours in the kitchen, I turn to this Cajun Sausage and Rice Skillet. It’s smoky, spicy, hearty, and layered with the kind of soul-satisfying flavor that makes you close your eyes on the first bite. This one-pan wonder is loaded with juicy smoked sausage, tender rice, sweet bell peppers, and the bold Cajun spices that define Louisiana-style comfort food.
I started making this skillet meal years ago after visiting New Orleans, where I fell in love with the deep, rich flavors of Cajun cooking. I wanted something that captured that spice and warmth but could be made quickly on a weeknight. This recipe hits all the right notes: the kick from cayenne and paprika, the smokiness from the sausage, the sweetness of sautéed veggies—all cooked together in one skillet so the rice soaks up every drop of flavor.
Whether you’re cooking for your family or need a fast dish that still feels like a warm, home-cooked meal, this Cajun Sausage and Rice Skillet never disappoints. It’s hearty enough for dinner, simple enough for meal prep, and flavorful enough to impress anyone at your table. Let’s fire up that stove and get cooking—you’ll be glad you did.
Perfect For:
- Quick weeknight family dinners
- Meal prep or leftover-friendly lunches
- A Southern-inspired comfort meal
- Feeding a crowd without the fuss
- One-skillet meals to minimize cleanup
Why You’ll Love This Recipe:
- One-Pan Wonder: Everything cooks in one skillet, which means fewer dishes and maximum flavor.
- Bold Cajun Flavor: Spices like paprika, cayenne, and thyme infuse the whole dish with that classic Southern heat.
- Versatile and Filling: Use any smoked sausage you like—beef, turkey, or andouille—and bulk it up with extra veggies or beans.
- Ready in Under an Hour: This meal looks and tastes impressive, but it comes together quickly.
- Great for Leftovers: The flavors deepen as it sits, making it even better the next day.
Prep & Cook Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4–6
- Calories: ~420 per serving
Ingredients:
- 1 tbsp olive oil
- 14 oz smoked sausage, sliced into rounds
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup long grain white rice (uncooked)
- 2 cups chicken broth
- 1/2 cup diced tomatoes (optional)
- 2 green onions, sliced (for garnish)
Ingredient Highlights:
- Smoked Sausage: Andouille or kielbasa adds the right amount of smoky, savory richness.
- Cajun Seasoning: A mix of paprika, cayenne, thyme, and garlic delivers the unmistakable heat and depth of flavor.
- Bell Peppers: Adds sweetness, color, and crunch.
- Chicken Broth: Infuses the rice with savory flavor as it cooks.
- Long Grain Rice: Stays fluffy and absorbs all the flavorful liquid.
Step-by-Step Instructions:
- Brown the sausage: Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides. Remove and set aside.
- Sauté the veggies: In the same skillet, add chopped onion and bell peppers. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Add the seasoning: Sprinkle in paprika, cayenne, thyme, salt, and pepper. Stir well to coat the vegetables.
- Add rice and liquid: Pour in the rice and stir to toast for 1–2 minutes. Add chicken broth and diced tomatoes if using.
- Simmer: Return the sausage to the skillet, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until rice is cooked through and liquid is absorbed.
- Fluff and garnish: Remove from heat. Let sit for 5 minutes, then fluff the rice with a fork. Garnish with green onions.
Serving Suggestions:
- Serve with a side of cornbread or buttery garlic toast.
- Add a fresh salad with creamy ranch or vinaigrette for balance.
- Squeeze a wedge of lemon or hot sauce on top for extra zing.
- Enjoy it with sautéed greens like kale or collards.
- Pair with sweet tea or a cold beer to complete the Southern vibe.
Additional Tips:
- Rinse your rice before cooking to remove excess starch and prevent stickiness.
- Slice sausage into even rounds so they brown evenly.
- Want it spicier? Add a dash of hot sauce or more cayenne.
- Use low-sodium broth to control the salt level.
- Stir in spinach or peas at the end for extra color and nutrients.
Recipe Variations:
- Shrimp Cajun Rice
- For a seafood spin, replace the sausage with peeled and deveined shrimp. Toss the shrimp into the skillet during the last 5 minutes of cooking so they stay tender and juicy. The shrimp soak up the bold Cajun spices beautifully and add a touch of coastal flair.
- Cajun Chicken and Rice
- Swap in sliced boneless chicken thighs for a leaner, protein-packed option. Sear the chicken first until golden, then follow the recipe as usual. The result is a hearty, comforting skillet dish with a slightly different flavor and texture.
- Vegetarian Version
- Go meat-free by using your favorite plant-based sausage or bulking up the dish with canned beans, sautéed mushrooms, and extra veggies like bell peppers or zucchini. It’s just as satisfying and still packs that signature Cajun kick.
- Creamy Cajun Rice
- Add richness by stirring in 1/4 cup of heavy cream or a spoonful of cream cheese just before serving. This variation smooths out the heat and creates a luscious, creamy texture that coats every bite of rice and veggies.
- Cajun Dirty Rice Style
- For a classic Southern twist, mix in finely chopped chicken livers along with the sausage. This gives the dish an earthy depth and brings it closer to traditional dirty rice—bold, savory, and full of character.
Storage & Freezing:
Refrigerator
Got leftovers? No problem! Let the Cajun Sausage and Rice Skillet cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.
When you’re ready to enjoy it again, reheat it gently in a skillet over medium heat with a splash of chicken broth or water to loosen it up and keep everything moist. You can also microwave it—just cover with a microwave-safe lid or a damp paper towel to prevent it from drying out.
Freezer
This dish also freezes beautifully, making it perfect for meal prep. Allow the skillet to cool completely, then portion it into freezer-safe containers or resealable freezer bags. Label and date them, and freeze for up to 2 months.
To avoid freezer burn, make sure all the air is pressed out if using bags, and lay them flat for easy stacking.
Reheat
From the freezer, you can thaw the rice overnight in the fridge or reheat directly from frozen.
For the microwave, place the portion in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring occasionally until heated through.
If using a skillet, warm it over low to medium heat with a splash of broth or water, stirring gently to bring back its original texture and flavor.
Equipment Needed:
- Large skillet with lid
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
FAQs (From People Also Ask):
What is Cajun sausage and rice called?
This dish is often called “Cajun Sausage and Rice Skillet,” or sometimes a simplified version of “Dirty Rice.” It features sausage, rice, and spices all cooked in one pan.
Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time and liquid. Brown rice typically takes 40–45 minutes to cook and may need up to 2.5 cups of broth.
How do I make Cajun rice less spicy?
Cut back on the cayenne pepper or use a mild sausage. You can also add a bit of cream or cheese at the end to mellow the spice.
What’s the best sausage to use for Cajun rice?
Andouille is traditional and very flavorful, but smoked kielbasa or turkey sausage also work well.
Can I make this ahead of time?
Absolutely. This dish keeps well and actually tastes even better the next day as the flavors meld.
External Links:
- Cajun Seasoning Science – McCormick Science Institute
- USDA Food Safety – Cooking Sausage Safely
- Health Benefits of Brown Rice
Cajun Sausage and Rice Skillet
Ingredients
- 1 tbsp olive oil
- 14 oz smoked sausage sliced into rounds
- 1 small onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 1 tsp paprika
- 1/2 tsp cayenne pepper adjust to taste
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup long grain white rice uncooked
- 2 cups chicken broth
- 1/2 cup diced tomatoes optional
- 2 green onions sliced (for garnish)
Instructions
- Brown the sausage: Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides. Remove and set aside.
- Sauté the veggies: In the same skillet, add chopped onion and bell peppers. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Add the seasoning: Sprinkle in paprika, cayenne, thyme, salt, and pepper. Stir well to coat the vegetables.
- Add rice and liquid: Pour in the rice and stir to toast for 1–2 minutes. Add chicken broth and diced tomatoes if using.
- Simmer: Return the sausage to the skillet, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until rice is cooked through and liquid is absorbed.
- Fluff and garnish: Remove from heat. Let sit for 5 minutes, then fluff the rice with a fork. Garnish with green onions.
Notes
Cajun Sausage and Rice Skillet – Helpful Tips
Cooking Tips & TechniquesUse smoked sausage (like andouille or kielbasa) for that rich, savory flavor with a Cajun kick.
Sear the sausage slices until browned—this builds the base flavor and adds a delicious crispy texture.
Use long-grain white rice for the best texture; short-grain rice can get too sticky in a skillet.
Add the Cajun seasoning gradually and taste as you go—some blends are saltier or spicier than others.
Cover the skillet and simmer gently to ensure the rice cooks evenly and absorbs all that bold, spicy flavor. Serving Suggestions
Top with chopped green onions or parsley for a pop of color and freshness.
Serve with a wedge of lemon or a splash of hot sauce for extra zing.
Pair with a crisp side salad or sautéed greens to lighten the plate.
Add a slice of cornbread or garlic toast on the side to soak up any leftover juices.
Great as a hearty lunch or weeknight dinner, and it reheats beautifully for meal prep. Make-Ahead & Storage
Make-Ahead: Chop the sausage and vegetables ahead of time and store them in the fridge for a quick weeknight prep.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Freeze in single portions for up to 2 months. Let thaw in the fridge overnight before reheating.
Reheat: Warm in a skillet over low heat with a splash of broth or water, or microwave in 60-second bursts, stirring in between. Tasty Variations to Try
Add Shrimp: Toss in peeled shrimp during the last 5 minutes of cooking for a Cajun surf-and-turf twist.
Veggie-Packed Version: Add bell peppers, celery, zucchini, or spinach to boost nutrition and color.
Creamy Style: Stir in a spoonful of cream cheese or a splash of heavy cream at the end for a creamy, spicy version.
Low-Carb Swap: Replace rice with cauliflower rice for a lighter, low-carb dish—just reduce the cooking time.
Spicy Lovers’ Version: Add sliced jalapeños or crushed red pepper flakes for an extra fiery kick.
Conclusion
There’s something deeply satisfying about a dish that brings heat, comfort, and soul in every bite—and this Cajun Sausage and Rice Skillet does exactly that. It’s my go-to when I want to serve something bold, filling, and packed with Louisiana-style flavor, but without spending all evening in the kitchen. With the smoky sausage, sweet peppers, and just the right amount of spice, this recipe hits all the right notes.
What I love most is how easy it is to make, clean up, and adapt. Whether you’re feeding a crowd or just meal prepping for the week, it’s one of those one-skillet meals that never lets you down.
So grab your skillet, fire up the stove, and bring a little Southern heat to your table tonight. And when you do, don’t forget to include me in your post—I’d love to see how you make this Cajun classic your own!
