Cajun Sausage and Rice Skillet
A smoky and slightly spicy one-pan dish featuring sausage and rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb Smoked beef sausage (chicken andouille or turkey kielbasa), sliced Choose based on preference.
- 1 cup Long-grain white rice Substituting brown rice will require adjustment in cook time.
- 1 cup Diced bell peppers (any color) Can use mixed colors for a vibrant dish.
- 1 medium Onion, diced Yellow or white onions are suitable.
- 2 cloves Garlic, minced Adjust according to taste.
- 2 tbsp Cajun seasoning Store-bought or homemade.
- 3 cups Chicken broth Using broth adds more flavor.
- 2 tbsp Olive oil For cooking the vegetables.
- to taste Salt and freshly ground black pepper Adjust seasoning to personal preference.
Instructions
Preparation
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Add the diced onion and bell peppers. Cook, stirring occasionally, until they soften and begin to turn translucent — about 4–5 minutes.
- Stir in the minced garlic and cook for about 30–60 seconds until fragrant.
- Add the sliced smoked beef sausage to the skillet. Cook, stirring occasionally, until the edges brown and the beef sausage releases some oil — about 3–4 minutes.
- Add the rice to the skillet and stir well to coat the grains in the pan juices and oil.
- Pour in the chicken broth and sprinkle in the Cajun seasoning, plus salt and pepper to taste. Give everything a quick stir.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for about 20 minutes, until the rice is tender and the liquid is absorbed.
- Remove the skillet from heat. Let it sit, covered, for 5 minutes, then fluff the rice with a fork and serve hot.
Notes
For a creamier texture, stir in a splash of heavy cream at the end. For a vegetarian option, swap smoked beef sausage for smoked tofu or tempeh and use vegetable broth.