Cajun Sausage and Rice Skillet
This bold and comforting Cajun Sausage and Rice Skillet brings Southern flavor to your table in just 45 minutes. Juicy smoked sausage, tender rice, sweet peppers, and Cajun spices come together in one skillet for a fast, hearty meal that’s perfect for weeknights or meal prep. Easy, flavorful, and family-approved!
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.