Cajun Sausage and Rice Skillet
There’s something magical about a dish that can transport you straight to Louisiana with just one bite. This Cajun sausage and rice skillet does exactly that – it’s like having a little taste of New Orleans right in your own kitchen. I discovered this recipe during one of those hectic weeknights when I needed something hearty, flavorful, and ready in under 30 minutes.
What started as a desperate attempt to use up some andouille sausage I had in the fridge has become our family’s go-to comfort meal. My husband always knows when I’m making it because the smell of sautéed onions, bell peppers, and those warm Cajun spices fills the entire house. The kids actually get excited about eating their vegetables when they’re mixed into this flavorful rice dish.
The beauty of this Cajun sausage and rice skillet is that it’s a complete meal in one pan. You’ve got your protein, vegetables, and rice all cooking together, which means less cleanup and more time to actually enjoy dinner with your family. Plus, it’s one of those recipes that tastes even better the next day, making it perfect for meal prep.
Table of Contents
Why You’ll Love This Cajun Sausage and Rice Skillet
This isn’t just another rice dish – it’s a flavor explosion that hits all the right notes. The smoky andouille sausage pairs perfectly with the aromatic Cajun spices, while the rice soaks up all those incredible flavors as it cooks. The vegetables add freshness and crunch, and everything comes together in this satisfying, soul-warming meal.
What I love most about this recipe is how forgiving it is. I’ve made it with different types of sausage when I couldn’t find andouille, swapped out vegetables based on what I had in the fridge, and even adjusted the spice level depending on who was eating. Every single time, it turns out delicious.
The one-skillet aspect makes this perfect for busy weeknights when you want something homemade but don’t have time for elaborate cooking. It’s also great for feeding a crowd – I’ve doubled this recipe for potlucks and it always disappears first.
The rice gets perfectly fluffy and absorbs all the smoky, spicy flavors from the sausage and seasonings. Each bite has this amazing depth of flavor that you usually only get from dishes that have been simmering for hours, but this comes together in just 25 minutes.
What You’ll Need
For the Skillet:
- 1 lb andouille sausage – sliced into rounds (if you can’t find andouille, kielbasa or smoked sausage works too)
- 1 cup long-grain white rice – I use jasmine rice, but any long-grain rice will work
- 1 large onion – diced (about 1 cup)
- 1 bell pepper – diced (I like using red or green)
- 2 celery stalks – diced (this is part of the holy trinity of Cajun cooking)
- 3 cloves garlic – minced
- 2 1/4 cups chicken broth – low sodium preferred
- 1 can diced tomatoes – 14.5 oz, drained
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper – adjust to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/4 cup fresh parsley – chopped for garnish
- 2 green onions – sliced for garnish
Optional Add-ins:
- 1/2 cup frozen peas – added in the last 5 minutes
- 1 jalapeño – diced for extra heat
- 1/2 cup corn kernels – fresh or frozen
Let’s Make It
Brown the Sausage
Heat a large skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook for about 5-6 minutes, stirring occasionally, until the sausage is browned and has released some of its flavorful oils. You’re not trying to cook it through completely – just get that nice caramelization on the outside.
The sausage will render some fat, which is exactly what we want. That rendered fat is going to be the base for cooking our vegetables and adds so much flavor to the dish. Remove the sausage to a plate and set aside, but leave the rendered fat in the pan.
Build the Flavor Base
Add the olive oil to the same skillet with the sausage drippings. Add the diced onion, bell pepper, and celery – this is the holy trinity of Cajun cooking, and it’s what gives this dish its authentic flavor foundation. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the minced garlic and cook for another minute until fragrant. Then add the paprika, oregano, cayenne pepper, garlic powder, and onion powder. Stir everything together and cook for about 30 seconds until the spices are fragrant. This step is crucial – it blooms the spices and releases their full flavor.
Add the Rice
Add the rice to the skillet and stir it around with the vegetables and spices for about 2 minutes. This toasts the rice slightly and helps it absorb all those flavors. You’ll notice the rice starts to look slightly translucent and picks up the color from the spices.
Bring It All Together
Pour in the chicken broth and add the drained diced tomatoes. Stir in the bay leaves and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and add the browned sausage back to the skillet.
Cover the skillet and let it simmer for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Try not to lift the lid too much during cooking – this lets the steam escape and can affect how the rice cooks.
Final Touches
Once the rice is tender, remove the bay leaves and stir in the frozen peas if you’re using them. Let it sit off the heat for about 5 minutes to finish absorbing any remaining liquid. Taste and adjust seasoning with more salt, pepper, or cayenne as needed.
Garnish with fresh chopped parsley and sliced green onions before serving. The fresh herbs add a bright pop of color and flavor that really makes the dish sing.
Tips from My Kitchen
Don’t skip browning the sausage – This step creates the flavor foundation for the entire dish. The caramelized bits and rendered fat make all the difference in the final result.
Use the right rice – Long-grain rice like jasmine or basmati works best because it stays fluffy and doesn’t get mushy. Avoid short-grain rice for this recipe.
Let it rest – After cooking, let the skillet sit off the heat for 5 minutes before serving. This allows the rice to finish absorbing the liquid and results in perfect texture.
Adjust the heat – Start with less cayenne if you’re sensitive to spice. You can always add more, but you can’t take it away. I usually start with 1/4 teaspoon and taste before adding more.
Don’t stir too much – Once you add the liquid and cover the pan, resist the urge to stir frequently. This can make the rice gummy and affect the cooking process.
Use good broth – The rice absorbs a lot of the liquid, so using a quality chicken broth really makes a difference in the final flavor.
Serving Suggestions
This Cajun sausage and rice skillet is hearty enough to serve as a complete meal, but it’s also fantastic alongside some crusty French bread or cornbread for soaking up any extra sauce. A simple green salad with a light vinaigrette helps balance the rich, spicy flavors.
I love serving this with a cold beer or a glass of sweet tea – both pair beautifully with the smoky, spicy flavors. For wine lovers, a light red like Pinot Noir or even a crisp white wine works well.
If you’re feeding a crowd, this recipe doubles easily. Just use a larger skillet or Dutch oven and add a few extra minutes to the cooking time to ensure the rice cooks through properly.
Storage and Reheating
Leftover Cajun sausage and rice skillet keeps in the refrigerator for up to 4 days in an airtight container. To reheat, add a splash of chicken broth or water to prevent it from drying out, then warm it gently on the stovetop over low heat, stirring occasionally.
You can also reheat individual portions in the microwave – just add a tablespoon of water or broth and cover with a damp paper towel to create steam. Heat in 30-second intervals, stirring between each one.
This dish freezes surprisingly well for up to 3 months. Let it thaw completely in the refrigerator overnight, then reheat as directed above. The rice might absorb a bit more liquid during freezing, so you might need to add a little extra broth when reheating.
Make It Your Own
One of the things I love most about this recipe is how adaptable it is. I’ve made versions with shrimp instead of sausage for a more seafood-focused dish, and I’ve added okra when I could find it fresh for a more authentic gumbo-style flavor.
You can easily make this vegetarian by omitting the sausage and using vegetable broth instead of chicken broth. Add some mushrooms or extra vegetables to make it more substantial. The Cajun spices still give it tons of flavor even without the meat.
For a heartier version, try adding some cooked chicken along with the sausage, or throw in some crawfish tails if you can find them. The key is keeping the same flavor profile while making it work for your family’s preferences.
This Cajun sausage and rice skillet has become one of those recipes that I turn to again and again when I want something that feels special but doesn’t require hours in the kitchen. It’s the kind of dish that makes your house smell incredible and brings everyone to the table without complaints – and in my book, that’s exactly what good comfort food should do.