Cajun Sausage and Rice Skillet
I first made this Cajun Sausage and Rice Skillet on a busy weeknight and it quickly became a go-to. It’s a one-skillet meal that delivers smoky sausage, sautéed peppers and onion, and seasoned rice — all in under 30 minutes. If you like bold, slightly spicy comfort food with minimal fuss, this recipe hits the mark. For another easy sausage dinner that uses similar pantry shortcuts, I sometimes compare it to my autumn sausage pasta and squash for variety.
Why you’ll love this dish
This skillet is quick, forgiving, and deeply flavorful. The smoked sausage provides instant umami and fat for browning; the rice cooks in the seasoned broth so you skip a separate pot; and the peppers and onions keep it bright and satisfying. It’s great for weeknights, meal prep, or feeding a small family without much cleanup.
“Smoky, easy, and full of flavor—this is my shortcut to a homey, no-fuss dinner.” — a regular weeknight favorite
Reasons to try it:
- Fast: About 30 minutes from start to table.
- Economical: Uses pantry staples and modest amounts of protein.
- Flexible: Swap sausage types, adjust heat, or bulk up with vegetables.
- Crowd-pleasing: Bold flavors that most people enjoy, including kids who like sausage.
The cooking process explained
Before you cook, picture the flow: brown the sausage, soften the aromatics, toast the rice with spices, then simmer everything in hot broth until tender. Browning adds texture and flavor, toasting the rice deepens the nuttiness, and using hot broth prevents a temperature shock so the rice cooks evenly. Expect a simple sauté-to-simmer rhythm: sear, sweat, stir, cover, and rest.
What you’ll need
- 1–1.5 tablespoons olive oil
- 12–16 oz smoked sausage, sliced (andouille or kielbasa both work)
- 1 medium onion, chopped
- 2 bell peppers (mixed colors), chopped
- 2–3 cloves garlic, minced
- 1 cup long-grain white rice (not instant)
- 1–1/2 to 2 tablespoons Cajun seasoning (adjust to taste)
- 2 cups chicken broth, hot
- Salt and freshly ground black pepper to taste
Notes and substitutions:
- Sausage: Andouille gives more heat/smoke; kielbasa is milder. For poultry or pork alternatives, choose pre-smoked varieties for depth. For ideas on swapping sausage across dishes, see this sausage swap resource.
- Rice: Long-grain white cooks predictably here; use jasmine if you like a slightly fragrant finish. Do not use instant rice — it needs different liquid/time.
- Cajun seasoning: Start with 1½ tbsp, then add more at the end if needed.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the sliced smoked sausage in a single layer. Cook 4–6 minutes, stirring occasionally, until browned and slightly crisp at the edges. Remove a piece to taste for seasoning if you like.
- Add the chopped onion and bell peppers to the skillet. Sauté 4–5 minutes until softened.
- Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Add the rice and Cajun seasoning. Stir to coat the rice with oil and spices and toast for about 1 minute to deepen flavor.
- Pour in hot chicken broth and stir everything once to combine.
- Bring to a gentle simmer. Reduce heat to low, cover tightly, and cook until rice is tender and liquid is absorbed, about 18–22 minutes.
- Remove from heat. Fluff with a fork, season with salt and pepper to taste, and let rest 3–5 minutes before serving.
If you want a slightly different texture or extra char, finish uncovered over medium-high heat for 1–2 minutes after cooking to crisp the bottom.
For a creamier finish or a different twist, try a version inspired by my Cajun smoked sausage Alfredo techniques — the idea of combining rich sauces with smoked sausage translates well across dishes.
Best ways to enjoy it
Plate it straight from the skillet into shallow bowls for family-style serving. Top ideas:
- A squeeze of lime or lemon for brightness.
- Chopped green onions or parsley for color and freshness.
- A dollop of sour cream or plain Greek yogurt to tame heat.
Pairings: - A crisp green salad or coleslaw to cut the richness.
- Roasted vegetables or steamed greens on the side.
- Crusty bread to mop up any remaining juices.
Storage and reheating tips
Cool leftovers quickly (within two hours) and refrigerate in an airtight container for up to 3–4 days. Reheat on the stovetop with a splash of water or broth over medium-low heat, stirring until warmed through. In the microwave, cover loosely and add a teaspoon of water before reheating in 30–45 second bursts. For longer storage, freeze in portion-sized containers for up to 2 months; thaw overnight in the refrigerator before reheating.
Food safety notes:
- Reheat to an internal temperature of 165°F (74°C).
- If rice develops an off smell or slimy texture after storage, discard it.
Helpful cooking tips
- Use a heavy-bottomed large skillet with a tight-fitting lid for even heat and less evaporation.
- Browning the sausage first renders flavorful fat — don’t skip it.
- Toast the rice briefly in the pan; it prevents mushiness and adds a toasty note.
- Keep the broth hot before adding to the rice to avoid cooling the pan and delaying cooking.
- If the rice isn’t tender after 22 minutes, add 2–4 tablespoons more hot broth, cover, and continue cooking a few minutes.
For more smoked sausage ideas and shortcuts I use when prepping multiple dishes, check this collection of smoked sausage recipes.
Creative twists
- Veg-forward: Add diced zucchini, corn, or sliced mushrooms with the peppers.
- Spicy: Increase Cajun seasoning or add a pinch of cayenne.
- Creamy: Stir in 2–3 tablespoons cream cheese or a splash of heavy cream at the end for richness.
- Low-carb: Swap rice for riced cauliflower; sauté a bit longer and reduce broth.
- Vegetarian: Use smoked vegetarian sausage and vegetable broth, and reduce the initial oil.
FAQ
Q: Can I use brown rice instead of white?
A: Brown rice requires more liquid and longer cooking (about 40–45 minutes). If you swap, increase broth to about 2 1/2–3 cups and cook until tender.
Q: How spicy is this recipe?
A: It depends on the Cajun seasoning and sausage. Start with 1½ tablespoons of seasoning and taste after cooking; add more if you want more kick. Andouille will be spicier than kielbasa.
Q: Can I make this ahead for meal prep?
A: Yes. Store in airtight containers and refrigerate up to 4 days. Reheat on the stovetop with a splash of broth to revive the texture.
Q: Is this safe to reheat more than once?
A: Avoid reheating rice more than once. Reheat only the portion you plan to eat to reduce food-safety risk.
Q: What if my skillet is dry before rice is done?
A: Add a few tablespoons of hot broth, stir, and continue cooking. Avoid raising heat too much, which can cause uneven cooking.
Conclusion
If you want a quick, smoky, and comforting one-skillet dinner, this Cajun Sausage and Rice Skillet is hard to beat. For a similar recipe with budget-friendly tactics and clear step-by-step photos, see Cajun Sausage and Rice Skillet – Budget Bytes. For another home-cook-friendly take on the dish and serving ideas, check Cajun Sausage and Rice | Buns In My Oven.
Cajun Sausage and Rice Skillet
Ingredients
Method
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the sliced smoked sausage in a single layer. Cook for 4–6 minutes, stirring occasionally, until browned and slightly crisp at the edges.
- Remove a piece of sausage to taste for seasoning.
- Add chopped onion and bell peppers to the skillet. Sauté for 4–5 minutes until softened.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Add the rice and Cajun seasoning. Stir to coat the rice with oil and spices and toast for about 1 minute.
- Pour in hot chicken broth and stir everything once to combine.
- Bring to a gentle simmer, reduce heat to low, cover tightly, and cook until rice is tender and liquid is absorbed, about 18–22 minutes.
- Remove from heat. Fluff with a fork, season with salt and pepper to taste, and let rest for 3–5 minutes before serving.
