Cajun Sausage and Rice Skillet
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 1.5 cups each
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Calories
54775 kcal
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Course
Main Course, Dinner
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Cuisine
American
Cajun Sausage and Rice Skillet
Description
The Cajun Sausage and Rice Skillet recipe features sliced andouille sausage sautéed until browned in oil, giving the base a deep, savory richness. Adding diced bell pepper to the sausage introduces a mild sweetness and crispness that complements the meat. Toasting a mix of smoked paprika, oregano, thyme, garlic and onion powders, cayenne, and black pepper helps release their aromas and deepen the dish's complexity. Fire-roasted diced tomatoes along with chicken broth and long-grain white rice simmer with the spices and sausage, allowing the rice to absorb the flavorful liquid and carry the smoky, spicy seasonings throughout. The technique produces a tender, moist rice with hints of heat balanced by the sausage's smoky meatiness and the bell pepper's freshness.
This skillet meal can be served on its own for a casual dinner or paired with a crisp green salad to add freshness. The andouille sausage is the star protein here, but if unavailable, any smoked pork sausage can substitute, maintaining the dish’s core flavor profile. The recipe's single-pan preparation limits cleanup, making it practical and approachable for regular cooking.
If adapting the recipe, note that the amount of cayenne can be adjusted for preferred spice levels. The smoky paprika is key to the signature flavor, so it’s best not to omit it. Leftovers store well refrigerated and reheat easily, making the dish convenient for make-ahead meals.
Ingredients
- 14 oz. andouille sausage $3.99
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
- 1 bell pepper $0.89
- 1 tsp smoked paprika $0.10
- 1/2 tsp oregano $0.05, dried
- 1/2 tsp thyme $0.05, dried
- 1/4 tsp garlic powder $0.02
- 1/4 tsp onion powder $0.02
- 1/8 tsp cayenne pepper $0.02
- 1/8 tsp black pepper $0.01, freshly cracked
- 1 oz. can diced tomatoes $1.00, fire roasted
- 1 cup long grain white rice $0.62
- 1.5 cups chicken broth $0.20
- 2 green onion $0.20, sliced
Instructions
- Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don't worry if the sausage begins to brown on the bottom of the skillet. That's extra flavor that will cook into the rice later.
- While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.
- Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.
- Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
- Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
- After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!
Notes
- If andouille sausage is unavailable, substitute with another smoked pork sausage for a similar smoky flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41.5 cups each
Amount Per Serving
Calories 54775 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 547.75kcal | 27% |
| Carbohydrates | 50.8g | 17% |
| Protein | 22.23g | 44% |
| Fat | 28.8g | 44% |
| Sodium | 1328.93mg | 55% |
| Fiber | 4.15g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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