Easy Cajun sausage and rice skillet

Q: Can I use a different type of rice?

Yes, but long-grain white rice is my favorite because it cooks evenly and absorbs all the flavors. Brown rice works , but you’ll need more broth and a longer cook time . If using cauliflower rice , add it at the end since it cooks much faster.

Q: How do I keep the rice from getting mushy?

The key is not stirring too much once the rice is in the skillet. Also, make sure to let it rest for 5 minutes after cooking , so it finishes steaming without getting overcooked.

Q: What’s the best sausage to use?

Andouille sausage is my go-to for that classic smoky, Cajun-style flavor . But if you want something milder, smoked kielbasa or even chorizo works great.

Q: Can I make this ahead of time?

Absolutely! This dish tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days , then reheat with a splash of broth to bring it back to life.

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If there’s one dinner that never fails me, it’s this sausage and rice skillet. It’s smoky, hearty, and full of deep, bold flavors that come together in just one pan. And let’s be honest , fewer dishes to wash is always a win.

I love making this when I want something warm, filling, and packed with Cajun flavors, but I don’t have time for a complicated meal. The Andouille sausage brings a smoky, slightly spicy kick, the Cajun seasoning wakes everything up, and the rice soaks up all those amazing flavors like a sponge. Plus, the mix of colorful bell peppers and onions gives it the right amount of sweetness and crunch.

I’m always looking for new ways to enjoy rice, and if you are too, these recipes are right up your alley! Hawaiian Fried Rice has that sweet and salty combo with pineapple and ham that just works. Chicken and Rice is so rich and creamy, I can’t stop eating it. And Steak Fried Rice? It tastes better than takeout. If you love rice like I do, you’ll want to try them all!

♥

Why I Love This Recipe

Everything cooks together in one skillet, making cleanup a breeze.
Smoky sausage, Cajun spices, and savory broth come together perfectly.
It soaks up all the flavors, making every bite delicious.
Tastes even better the next day (trust me on this).

Ingredients I Use & Why

After making this countless times, I’ve figured out the ingredients that work best for flavor, texture, and ease.

Andouille Sausage : I always go for Andouille sausage because it’s smoky, bold, and has just the right amount of spice. It gives this dish that authentic Cajun flavor. If you can’t find Andouille, smoked kielbasa works too, but Andouille really makes this dish shine.

Oil : A little oil helps get those crispy, golden edges on the sausage and softens the veggies. I usually go for olive oil, but any neutral oil works.

Bell Peppers & Onion : I love using a mix of red and also green bell peppers because they add sweetness and color. The yellow onion gives it that deep, caramelized flavor that makes everything taste richer.

Garlic: Fresh garlic is a must. If I’m short on time, pre-minced garlic from the fridge works too.

Cajun Seasoning : I like to make my own Cajun seasoning so I can adjust the spice level. If I’m in a rush, I’ll grab a good store-bought blend.

Diced Tomatoes with Green Chilies : I always use Rotel diced tomatoes with green chilies because they add a subtle spice and acidity that keeps the dish from feeling too heavy. If I don’t have Rotel, plain diced tomatoes with a pinch of chili powder work too.

Long Grain White Rice : Long grain white rice is my go-to because it cooks up light and fluffy while soaking up all the bold flavors. If you use brown rice, you’ll need more liquid and extra cook time.

Chicken Broth : I never cook rice in just water. Chicken broth adds way more flavor, making every bite taste amazing. If I’m out of broth, I’ll dissolve a chicken bouillon cube in hot water as a quick substitute.

Sliced Green Onions : I love sprinkling fresh green onions on top before serving. They add a little crunch and a bright, fresh bite that balances the smoky flavors.

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How I Make Cajun Sausage and Rice

Check out the Cajun Sausage and Rice recipe card at the bottom of this post for the full ingredient list and step-by-step instructions.

Sear the Sausage

I heat a little olive oil in a big skillet over medium heat, then I add the sliced Andouille sausage. I let it cook for about 5 minutes, stirring occasionally, until the edges become crispy and golden brown.

Sauté the Vegetables

Once the sausage is browned, I toss in the diced bell peppers and onion. I cook them for about 5 minutes, until they’re soft and slightly caramelized.

Add the Garlic & Cajun Seasoning

Next, I stir in garlic and Cajun seasoning and let it cook for about 1 minute. This toasts the spices, making them even more flavorful.

Add the Rice & Broth

Now, I stir in the diced tomatoes, uncooked rice, and chicken broth. I bring everything to a boil, then immediately reduce the heat to low and cover the skillet.

Fluff-garnish-with-green-onions-and-serve

Simmer Until the Rice is Perfect

I let it simmer for about 20 minutes, checking occasionally. Once the rice absorbs all the broth, I remove it from the heat and let it sit for 5 minutes, covered.

Garnish & Serve Sausage and Rice

After 5 minutes, I fluff the rice with a fork, mix everything together, and sprinkle fresh green onions on top before serving.

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Tips For The Best Cajun sausage and rice skillet

Don’t stir too much: Letting it sit undisturbed helps it develop a better crust.
If the pan starts looking dry: Add chicken broth to deglaze it and lift up all those flavorful browned bits.
Cooking the seasonings before adding liquid: Wakes up their full flavor potential.
Avoid stirring too much after adding rice: It can get gummy instead of fluffy.
Letting it rest: Helps steam the rice fully, making it extra fluffy.

Best Way to Store & Reheat Cajun Sausage and Rice

In the fridge – I store leftovers in an airtight container for up to 4 days.
In the freezer – This dish freezes beautifully! Just let it cool completely before storing in a freezer-safe bag for up to 3 months.
To reheat – I add a splash of chicken broth and warm it on the stovetop over medium-low heat, stirring occasionally.

Recipe Variations & Substitutions

I’ve made sausage and rice in so many different ways, but these are my favorite swaps when I want to mix things up.

Meat-Free : I love the smoky depth sausage gives, but for a vegetarian version, I swap it for mushrooms or chickpeas and use vegetable broth instead of chicken broth.

Spicier : I always add extra Cajun seasoning for more heat, but sometimes I go even further with a pinch of cayenne or some sliced jalapeños sautéed with the veggies.

Different Sausage (Andouille Is Still My Favorite): Andouille is my go-to, but if I’m out, I’ll use smoked kielbasa for a milder flavor or chorizo for a bold twist. Turkey or chicken sausage works too for a lighter option.

Different Grains : Long-grain white rice soaks up the flavors best, but I’ve tried brown rice (needs more broth and time) and quinoa (firmer texture). If I go low-carb, I add cauliflower rice at the end instead of cooking it with everything else.

More Veggies : Bell peppers and onions are a must, but sometimes I throw in zucchini, mushrooms, or even spinach at the end for extra greens.

Creamy Version : If I want it richer, I’ll stir in a splash of heavy cream or some shredded cheese right before serving.

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What to Serve with Sausage and Rice

This sausage and rice skillet is hearty on its own, but I love serving it with a simple side salad to add freshness. A side of buttery cornbread or garlic bread also pairs perfectly. And if I want something extra comforting, I’ll serve it with a scoop of creamy coleslaw or roasted veggies on the side.

Tools You’ll Need To Make Cajun Sausage and Rice

Large Skillet or Sauté Pan – I always use a big, deep skillet so everything fits without spilling over. A cast-iron or stainless steel pan gives the best sear on the sausage.
Sharp Knife & Cutting Board – A good, sharp knife makes slicing the sausage and chopping veggies quick and easy.
Wooden Spoon or Spatula – Perfect for stirring and scraping up all those flavor-packed browned bits from the bottom of the pan.
Measuring Cups & Spoons – I like to eyeball seasonings, but measuring out the rice and broth ensures the right texture every time.

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This sausage and rice recipe is one of my go-to comfort meals. It’s smoky, bold, and ridiculously easy—a true one-pan wonder. Whether I’m making it for a busy weeknight dinner or meal prepping for the week, it’s always a hit.

Frequently Asked Questions About Sausage and Rice

Can I use a different type of rice?

Yes, but long-grain white rice is my favorite because it cooks evenly and absorbs all the flavors. Brown rice works, but you’ll need more broth and a longer cook time. If using cauliflower rice, add it at the end since it cooks much faster.

How do I keep the rice from getting mushy?

The key is not stirring too much once the rice is in the skillet. Also, make sure to let it rest for 5 minutes after cooking, so it finishes steaming without getting overcooked.

What’s the best sausage to use?

Andouille sausage is my go-to for that classic smoky, Cajun-style flavor. But if you want something milder, smoked kielbasa or even chorizo works great.

Can I make this ahead of time?

Absolutely! This dish tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days, then reheat with a splash of broth to bring it back to life.

Can I freeze sausage and rice?

Yes! Let it cool completely before freezing in an airtight container. It’ll last up to 3 months. When reheating, add a little broth or water to keep it from drying out.

What if my rice isn’t fully cooked?

If the liquid has evaporated but the rice is still undercooked, add a splash of broth, cover, and let it simmer for a few more minutes until tender.