Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cajun Sausage and Rice Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 65 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Cajun

Description

A hearty and flavorful one-pan Cajun Sausage and Rice Skillet featuring smoky Andouille sausage, bell peppers, and a blend of Cajun spices simmered with fire roasted diced tomatoes and chicken broth to create a satisfying and easy-to-make meal.

Ingredients

Units Scale

Sausage and Vegetables

  • 14 oz. Andouille sausage
  • 1 Tbsp cooking oil
  • 1 bell pepper, diced
  • 2 green onions, sliced

Spices

  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp freshly cracked black pepper

Other Ingredients

  • 1 15 oz. can fire roasted diced tomatoes (with juices)
  • 1 cup long grain white rice
  • 1.5 cups chicken broth

Instructions

  1. Brown the Sausage: Slice the sausage into ¼ to ½ inch thick slices. Heat cooking oil in a deep skillet or Dutch oven over medium heat. Add the sausage slices and sauté until well browned, allowing the browned bits to form on the bottom for added flavor.
  2. Sauté Bell Pepper: While the sausage cooks, dice the bell pepper. Add it to the skillet with the browned sausage and sauté for about one more minute to soften.
  3. Add and Toast Spices: Sprinkle smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, and freshly cracked black pepper into the skillet. Stir and sauté for one minute to toast the spices and release their aromas.
  4. Add Tomatoes, Rice, and Broth: Pour in the fire roasted diced tomatoes with juices, the white rice, and chicken broth. Stir well to combine and scrape up any browned bits from the bottom of the skillet to infuse flavor.
  5. Simmer: Cover the skillet with a lid, increase heat to medium-high, and bring the broth to a full boil. Once boiling, reduce heat to low and let it simmer gently for 20 minutes, or until the rice is tender and has absorbed the liquid.
  6. Rest and Serve: Remove the skillet from the heat, keep the lid on, and let it rest for 5 minutes. After resting, lift the lid and gently fold the sausage and rice to redistribute evenly. Garnish with sliced green onions and serve hot.

Notes

  • If you cannot find Andouille sausage, substitute with any smoked pork sausage.

Find it online: https://emilyquickdinners.com/cajun-sausage-and-rice-skillet-recipe/