Cajun Sausage and Rice Skillet (One Pan)

Smoked sausage browns first in this skillet, leaving behind flavorful bits that season the rice as it toasts and simmers alongside peppers and onion. Rinsing the rice before cooking helps keep the texture light instead of gummy once everything's tender. It's a simple, satisfying one-pan dinner that leans on Cajun seasoning to do most of the flavor work.

Browned smoked sausage and peppers simmered with rice in one Cajun-seasoned skillet.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (10 min prep, 20 min cook)
• Simple: 13 everyday ingredients
• Feeds the family: 4 servings
• Light: about 450 calories per serving

Ingredients

• 12 oz Smoked Sausage such as Andouille or Kielbasa (sliced into ½-inch rounds)
• 1 cup Rice (long-grain white rice, rinsed)
• 1 Bell Pepper (red, diced)
• 1 Bell Pepper (green, diced)
• 1 medium Onion (yellow or white, diced)
• 3 cloves Garlic (minced)
• 1 ½ cups 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

1. Slice the sausage into half-inch rounds.
2. Dice the bell peppers and onion, and mince the garlic.
3. Rinse the rice under cold water until it runs clear.
4. Heat a tablespoon of olive oil in a large skillet over medium heat.
5. Add the sliced sausage and cook for 5 to 7 minutes until browned and crispy on the edges, then remove and set aside.
6. In the same skillet, add the diced onion and bell peppers and sauté for about 3 minutes until softened.
7. Add the minced garlic and cook for another minute until fragrant.
8. Add the rinsed rice to the skillet and stir to combine with the vegetables and oil, toasting it for about 2 minutes until fragrant.
9. Pour in the chicken broth and sprinkle in the Cajun seasoning, stirring to combine, then bring to a boil.
10. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the rice is tender and the liquid is absorbed.
11. Add the sausage back to the skillet, stir everything together, and cook for another 3 to 5 minutes to let the flavors meld.
12. Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce if desired.

Cooking Tips

• Brown the sausage well before removing it, since those bits flavor the rest of the dish.
• Toast the rice for a couple of minutes in the seasoned oil before adding broth for extra flavor.
• Let the rice rest covered for a few minutes after cooking so it finishes steaming evenly.

Substitutions

• Chicken sausage can replace pork sausage for a lighter option.
• Brown rice can replace white rice with a longer simmer time.
• Any bell pepper color works in place of red and green.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat with a splash of broth to loosen the rice.
• Freeze for up to 2 months in a freezer-safe container.

Serving Suggestions

• Serve hot with a drizzle of hot sauce.
• Garnish with fresh parsley or green onions.
• Pair with a simple green salad for balance.

Nutrition (per serving)

Nutrient	Amount
Calories	450 kcal

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