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.

Easy Cajun sausage and rice skillet

Description

Spicy Andouille sausage, tender rice, and bell peppers come together in this bold Cajun sausage and rice skillet, an easy one-pan dinner ready in 30 minutes.

Ingredients

Scale

1 tbsp olive oil – For browning the sausage and softening the veggies.
12 oz Andouille sausage, sliced – Smoky and spicy, adds bold Cajun flavor.
1 small onion, diced – Adds depth and sweetness.
1 red bell pepper, diced – A pop of sweetness and color.
1 green bell pepper, diced – Slightly earthy, balances the red bell pepper.
3 cloves garlic, minced – Essential for that deep, garlicky warmth.
1 tbsp Cajun seasoning – Adjust to taste for the perfect spice level.
1 can (10 oz) diced tomatoes with green chilies (like Rotel) – Adds acidity and subtle heat.
1 cup long grain white rice, uncooked – Absorbs all the bold flavors.
2 cups chicken broth – Infuses the rice with savory depth.
2 green onions, sliced – For a fresh, slightly crunchy garnish.

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Instructions

Sear the Sausage: Heat olive oil in a large skillet over medium heat. Add sliced Andouille sausage and cook for 5 minutes, stirring occasionally, until browned.
Sauté the Vegetables: Add diced onion and bell peppers to the skillet. Cook for 5 minutes, until softened.
Add Garlic & Seasoning: Stir in garlic and Cajun seasoning. Cook for 1 minute, allowing the spices to bloom.
Add Rice & Broth: Stir in diced tomatoes (with juices), uncooked rice, and chicken broth. Bring to a boil.
Simmer: Reduce heat to low, cover, and let it simmer for 20 minutes until the rice absorbs the liquid.
Rest & Serve: Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, top with green onions, and serve!

Notes

Use Andouille Sausage – It brings the best smoky heat, but smoked kielbasa works too.
Homemade Cajun Seasoning? Even Better! – Adjust the spice level to your taste.
Let the Rice Rest – This helps it fully absorb moisture and prevents mushiness.
Want More Heat? – Add a pinch of cayenne or extra diced chilies.

Nutrition

Calories: 450 kcal
Sugar: 6g
Sodium: 850mg
Fat: 22g
Saturated Fat: 7g
Carbohydrates: 45g
Protein: 18g
Cholesterol: 55mg