Description
This Cajun Sausage and Rice Skillet is a flavorful, one-pan meal featuring smoky Andouille sausage, sautéed bell peppers, a blend of aromatic Cajun spices, fire-roasted tomatoes, and tender white rice cooked together in a savory chicken broth. Perfect for a quick and hearty dinner, the dish offers bold and comforting Southern flavors with minimal cleanup.
Ingredients
Scale
Sausage and Oil
- 14 oz. Andouille sausage, sliced into ¼-½ inch thick pieces
- 1 Tbsp cooking oil
Vegetables and Spices
- 1 bell pepper, diced
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/8 tsp freshly cracked black pepper
Other Ingredients
- 1 (15 oz.) can fire roasted diced tomatoes (with juices)
- 1 cup long grain white rice
- 1.5 cups chicken broth
- 2 green onions, sliced (for garnish)
Instructions
- Brown the Sausage: Slice the Andouille sausage into ¼-½ inch thick pieces. Heat 1 Tbsp of cooking oil in a deep skillet or Dutch oven over medium heat. Add the sausage and sauté until well browned, allowing some browning on the bottom of the skillet to develop for additional flavor.
- Add the Bell Pepper: While the sausage browns, dice the bell pepper. Once the sausage is browned, add the diced bell pepper to the skillet and sauté for about one minute until the pepper begins to soften.
- Add Spices: Sprinkle smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, and freshly cracked black pepper over the sausage and pepper mixture. Stir well and sauté for another minute to toast the spices and deepen their flavors.
- Add Rice, Tomatoes and Broth: Pour in the can of fire roasted diced tomatoes with their juices, long grain white rice, and chicken broth. Stir everything together, making sure to scrape up any browned bits from the bottom of the skillet to enhance the dish’s flavor.
- Simmer the Skillet: Cover the skillet with a lid and increase the heat to medium-high to bring the mixture to a full boil. Once boiling, reduce the heat to low and let it simmer gently for 20 minutes. Avoid opening the lid during this time to ensure the rice cooks evenly.
- Rest and Finish: Remove the skillet from heat and keep the lid on, allowing the dish to rest for 5 minutes. After resting, remove the lid and gently fold the sausage and rice to combine evenly. Garnish with sliced green onions before serving.
Notes
- Use Andouille sausage for authentic Cajun flavor, but kielbasa or smoked sausage can be substituted if necessary.
- Do not open the lid while the rice simmers to ensure proper cooking and fluffy texture.
- Adjust cayenne pepper to taste for desired heat level.
- For a spicier kick, add some hot sauce or extra cayenne after cooking.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated on the stovetop or microwave.
