Cajun Sausage Rice Skillet – Easy One Pan Dinner Recipe
Cajun Sausage Rice Skillet – Easy One Pan Dinner Recipe
This Cajun sausage rice skillet is the ultimate weeknight dinner solution that brings bold Louisiana flavors to your table in just 30 minutes. With smoky andouille sausage, colorful bell peppers, and perfectly cooked rice all coming together in one pan, this dish is both budget-friendly and incredibly satisfying. The best part? You’ll have minimal cleanup while creating a meal that tastes like it took hours to prepare.
If you love easy skillet meals, you’ll also enjoy our Texas Roadhouse-inspired chicken skillet for another delicious one-pan option.
Ingredients
- 1 lb andouille sausage, sliced into rounds
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 green onions, sliced for garnish
Step-by-Step Instructions
Step 1: Heat olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Remove sausage from skillet and set aside.
Step 2: In the same skillet, add diced onion and bell peppers. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Step 3: Stir in the rice, Cajun seasoning, smoked paprika, and dried thyme. Cook for 1-2 minutes to toast the rice and spices.
Step 4: Pour in chicken broth and diced tomatoes with their juices. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.
Step 5: Return the cooked sausage to the skillet, stir to combine, and cook for another 2-3 minutes to heat through. Garnish with sliced green onions before serving.
Expert Tips
For the best results, use authentic andouille sausage for that signature smoky flavor. If you prefer a milder dish, reduce the Cajun seasoning by half. Don’t skip toasting the rice with the spices – this step builds incredible depth of flavor. For a complete meal, serve this skillet with a fresh side like our refreshing feta mint strawberry salad.
This recipe is perfect for meal prep – it reheats beautifully and the flavors actually improve overnight. If you’re looking for more easy dinner ideas, try our creamy herb chicken with roasted potatoes for another family favorite.
Frequently Asked Questions
Can I use different types of sausage?
Yes! While andouille sausage provides authentic Cajun flavor, you can substitute with other smoked sausages like kielbasa or chicken sausage.
How can I make this dish spicier?
Add 1/4 teaspoon of cayenne pepper or a diced jalapeño with the bell peppers for extra heat.
Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time to about 40-45 minutes and may need additional liquid. For more rice-based dishes, check out our slow cooker chicken stew that pairs perfectly with rice.
Is this recipe freezer-friendly?
Absolutely! This skillet meal freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Cajun Sausage Rice Skillet – Easy One Pan Dinner Recipe
Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Remove sausage from skillet and set aside.
- In the same skillet, add diced onion and bell peppers. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in the rice, Cajun seasoning, smoked paprika, and dried thyme. Cook for 1-2 minutes to toast the rice and spices.
- Pour in chicken broth and diced tomatoes with their juices. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.
- Return the cooked sausage to the skillet, stir to combine, and cook for another 2-3 minutes to heat through. Garnish with sliced green onions before serving.
