Cajun Sausage Rice Skillet

This Cajun Sausage and Rice Skillet delivers spicy smoky comfort with next to no fuss. It has become my go-to when I need a filling dinner fast but still want something with bold flavor and a bit of Southern flair. Everything cooks together in one pan so cleanup is easy and you get perfectly fluffy rice soaked up with all those savory pan drippings.

I first whipped this up when I found some extra sausage in the fridge and wanted a fun new way to use it. My husband asks for it any time he knows we have bell peppers lying around.

Ingredients

• Smoked sausage such as andouille or kielbasa: sliced into rounds this adds a smoky kick and hearty bite choose a sausage with a good snap and plenty of spice for the best results
• Long grain white rice: rinsed thoroughly to ensure the grains cook up fluffy instead of sticky choose high quality rice that holds its shape after cooking
• Red bell pepper and green bell pepper: diced for color crunch and natural sweetness select peppers that feel firm and look glossy
• Yellow or white onion: diced for savory depth look for heavy onions with unbroken skins
• Fresh garlic: minced adding a punch of earthy sharpness always use fresh garlic cloves for the richest flavor
• Chicken broth: for simmering and bringing umami richness use low sodium broth if you want more control over the salt
• Cajun seasoning: brings that signature spicy zest try to use a blend with paprika garlic and a little heat or make your own for total control
• Olive oil: for browning the sausage and veggies select a fresh olive oil with a light flavor to let the Cajun spices shine
• Salt and pepper: for balancing flavors use kosher salt and freshly ground pepper to taste
• Fresh parsley and green onions: for garnish these add brightness and a pop of green pick herbs with vibrant color and crisp stems
• Hot sauce optional: for serving it gives a final tangy heat I love a vinegar-based Louisiana style hot sauce for an authentic finish

Step-by-Step Instructions

Prepare the Ingredients:

Chop up the sausage into rounds set aside Dice both colors of bell pepper and onion mince the garlic finely for an even flavor base Rinse the rice under cold water using your hands until the water is clear this step helps keep the finished rice fluffy

Brown the Sausage:

Heat olive oil in your biggest skillet on medium Add the sausage pieces in a single layer cook for about six minutes flipping occasionally so all sides get lovely crisp edges you want to hear a little sizzle that is the start of all that flavor Scoop out the browned sausage onto a plate and set aside but leave the spiced oil in the pan

Sauté the Veggies:

Toss the diced onion and bell peppers into the same pan with that seasoned fat Let them cook on medium heat for about three minutes keep stirring until they look softened and their scent is savory and sweet Mix in the garlic and let it cook one minute just until nice and fragrant but not browned

Toast the Rice:

Add your rinsed rice right into the veggies stir well so every grain gets a slick of oil and seasoning Toast the rice about two minutes let it pick up a slightly nutty aroma and a tiny hint of color

Simmer the Rice:

Pour in the chicken broth and sprinkle the Cajun seasoning evenly over top stir everything to mix and make sure rice is submerged Bring to a boil over medium high heat then reduce to low Cover and cook undisturbed for about seventeen minutes until the rice is tender and the liquid has disappeared

Combine and Finish:

Return the browned sausage to the skillet with the cooked rice give it a really good stir to blend all the flavors Cook for another four minutes uncovered let the flavors meld and the sausage heat back through

Serve:

Spoon the skillet mixture into bowls garnish with fresh parsley chopped green onions and a dash or two of your favorite hot sauce if you love extra heat

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My favorite part is always the crispy seared bits of sausage nobody in the family can resist sneaking those from the pan before dinner even hits the table. We once had a whole debate over who deserved the last golden-edged slice

Storage Tips

To store leftovers let everything cool to room temperature then pack in airtight containers the rice holds up well for three days in the fridge Reheat with a quick splash of broth in a skillet or microwave until piping hot for best texture Avoid freezing cooked rice for too long as it can turn mushy

Ingredient Substitutions

You can swap smoked turkey sausage for pork if you want less fat Use brown rice but add about ten extra minutes of cooking time If you love more veggies toss in a handful of chopped celery for even more Cajun flavor or try swapping the bell peppers for poblano if you like it smoky

Serving Suggestions

Serve this skillet as a weeknight one dish meal or pair it with a crisp green salad with a mustard vinaigrette Cornbread on the side is never a bad idea Add extra hot sauce at the table and let everyone tweak the spice to their liking

Cultural Context

This dish is inspired by classic Louisiana flavors with a nod to jambalaya and dirty rice Smoked sausage and rice are Southern pantry staples The use of Cajun seasoning celebrates a tradition of bold peppery spice blends that were born out of necessity and resourcefulness in Southern kitchens

Frequently Asked Questions

→ What type of sausage works best?

Smoked sausage such as Andouille or Kielbasa offers the best flavor and texture for this dish.

→ Can I use brown rice instead of white?

Brown rice can be used, but may require a longer cooking time and extra broth for proper texture.

→ Is homemade Cajun seasoning recommended?

Homemade Cajun seasoning lets you adjust spice levels, but store-bought blends work well for convenience.

→ What vegetables can I add?

Bell peppers and onions are classic, but you can add celery, mushrooms, or tomatoes for extra flavor.

→ How do I prevent the rice from sticking?

Be sure to rinse rice thoroughly, use enough broth, and keep heat low while simmering to avoid sticking.