Cajun Sausage and Rice Skillet

This Cajun Sausage and Rice Skillet is my go-to recipe when I want a comforting dinner packed with flavor but only want to wash one pan. You start with deeply savory smoked sausage and tender grains of rice, then bring in sweet bell peppers and a punchy Cajun spice blend that ties everything together. It is quick enough for a weeknight but never boring.

The first time I made this, I was racing the clock on a busy night, and my family declared it an instant favorite. Now it is one of our regular meals whenever we want something hearty without fuss.

Ingredients

• Smoked sausage: I like Andouille or Kielbasa for their rich, smoky savor try to pick one with high quality meat and minimal fillers
• Long grain white rice: use a reliable brand that holds its shape after cooking and rinse for fluffier results
• Red and green bell peppers: look for firm, glossy skins as they add sweetness and color
• Onion: yellow or white ones work both provide natural sweetness and depth
• Garlic: fresh garlic gives the best punch mince right before using
• Chicken broth: choose a low sodium broth if you want salt control homemade is always great
• Cajun seasoning: make your own or use a favorite brand for robust, spicy flavor
• Olive oil: extra virgin olive oil adds smoothness and depth to every component
• Salt and pepper: season to taste after cooking check first since broth and sausage may be salty
• Fresh parsley: adds fresh color and balance opt for flat leaf for better flavor
• Green onions: for garnish choose firm stalks with bright green tops
• Hot sauce: for serving adds a traditional spicy kick use your favorite for heat balance

Step-by-Step Instructions

Prepare the Ingredients:

Slice the smoked sausage into uniform half inch thick rounds for even browning. Dice the bell peppers and onion finely so they blend into the dish. Mince the garlic just before cooking to preserve freshness. Rinse the rice under cold water in a sieve until the water is clear which prevents starchiness and sticky rice.

Cook the Sausage:

Warm up olive oil in a large heavy skillet on medium heat. Add the sliced sausage to the pan, laying pieces in a single layer. Cook for five to seven minutes, flipping halfway so both sides get browned and slightly crisp. Transfer the cooked sausage to a plate and set aside so the flavors can be added back later.

Sauté the Veggies:

Without wiping the pan, add in your diced onion and both bell peppers. Stir occasionally and let them cook for about three minutes until they soften and pick up some color. Stir in the freshly minced garlic and let it sizzle for a minute to release its aroma, being careful not to burn it.

Toast the Rice:

Scatter the rinsed and drained rice into the vegetable mixture, making sure every grain is coated in the oil and vegetable juices. Stir and cook gently for about two minutes until the rice smells a bit nutty and begins to turn slightly translucent.

Cook the Rice:

Pour the chicken broth evenly over the rice and sprinkle in all of the Cajun seasoning. Stir thoroughly so the spices are well distributed. Raise the heat just until the liquid comes to a steady boil, then drop it down to low and cover the pan tightly. Let the rice simmer undisturbed for fifteen to twenty minutes or until the liquid is absorbed and the rice is tender.

Combine and Finish:

Return the browned sausage to the skillet, scattering it evenly over the cooked rice and vegetables. Stir everything together gently. Let it all cook for another three to five minutes so the sausage flavor infuses the dish and everything comes together into one delicious skillet meal.

Serve:

Taste and add salt and pepper if needed. Spoon the hot skillet onto plates or into bowls. Top with fresh parsley and green onion for vibrant color and a bit of crunch. Pass hot sauce at the table for those who like a bit of fire.

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I adore how the sweet red pepper plays off the smoky sausage. Every time I make this my oldest loves to help sprinkle in the Cajun seasoning—there is always laughter at the table when we try to guess if it will be mild or have a good spicy kick.

Storage tips

Leftovers store beautifully in an airtight container in the fridge for up to four days. I find the flavors only deepen overnight. Warm it back up in a skillet with a splash of broth or water to keep it moist. For longer storage freeze single portions and thaw in the fridge before reheating.

Ingredient substitutions

You can use turkey sausage or a plant based sausage for a lighter or vegetarian meal. Brown rice works but add extra broth and let it simmer a bit longer. If you are out of bell peppers try celery or even frozen corn for a different southern style twist.

Serving suggestions

This skillet is delicious on its own but goes well with a crisp green salad and some buttery skillet cornbread. It is also great as a potluck dish because it travels and reheats so well.

Cultural and historical context

Cajun cuisine is all about big flavor from simple ingredients and gets its roots from frugal cooking of Louisianas Acadian settlers. Using sausage rice and peppers is classic to this region always cooked up in one pot for easy cleanup and maximum flavor sharing.

Recipe FAQs

→ What type of sausage works best?

Andouille or kielbasa give a smoky, robust flavor, but any high-quality smoked sausage will work well.

→ Can I use brown rice instead of white?

Yes, but increase the cooking time and liquid slightly, as brown rice takes longer to become tender.

→ Is Cajun seasoning very spicy?

Cajun seasoning offers a blend of herbal and peppery notes; adjust the quantity for your preferred heat level.

→ How can I add more vegetables?

Stir in diced tomatoes, celery, or even frozen peas toward the end of cooking for extra color and nutrition.

→ Can this skillet meal be made ahead?

Absolutely. Reheat leftovers gently on the stove with a splash of water or broth to maintain texture.

→ What garnishes pair well?

Try fresh parsley, green onions, or a drizzle of hot sauce for an aromatic and flavorful finish.