Cajun Sausage and Rice Skillet

This Cajun sausage and rice skillet is one of those meals that always finds its way back into my weekly rotation. It’s hearty, full of flavor, and comes together in just one pan — which means fewer dishes and more time to enjoy your evening. If you love bold, smoky, and slightly spicy flavors, this one is going to be right up your alley.

What I really enjoy about this dish is how comforting it feels without being overly heavy. The Cajun seasoning brings a nice kick, the smoked sausage adds depth, and the rice soaks up all those spices beautifully. It’s the kind of meal that makes you feel like you’ve put in a lot of effort, even though it’s actually super easy to throw together on a busy night.

Another bonus? It’s super customizable. You can toss in some bell peppers, onions, or even a handful of chopped spinach if you’re feeling extra. I’ve even added a splash of cream or shredded cheese on days when I wanted something a little richer. But even in its simplest form — just sausage, rice, seasoning, and a few aromatics — it’s incredibly satisfying.

This recipe is especially great for meal prep or feeding a small group. It reheats beautifully, and the flavors seem to deepen even more the next day. Whether you’re looking for a quick weeknight dinner or something to pack for lunch during the week, this Cajun sausage and rice skillet has you covered.

Why You’ll Love It

• One-Pan Wonder: Everything cooks in a single skillet — less mess, less cleanup, and all the flavor in one spot.
• Big Flavor, Minimal Effort: Thanks to Cajun seasoning and smoked sausage, you get bold, spicy, and savory flavors without needing a long list of ingredients.
• Perfect for Busy Nights: It comes together in about 30 minutes, making it an ideal go-to for hectic weeknights.
• Versatile & Customizable: You can toss in whatever veggies you have on hand or even swap the sausage for chicken or shrimp.
• Great for Leftovers: The flavors deepen overnight, so it tastes even better the next day — perfect for meal prep or next-day lunches.

Ingredient List

For the Skillet

• 1 tablespoon olive oil
• 14 oz smoked sausage, sliced into rounds
• 1 small onion, diced
• 1 bell pepper (red or green), diced
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning (more to taste)
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (adjust to taste)

For the Rice

• 1 cup long-grain white rice
• 2 cups chicken broth (low sodium preferred)
• 1/2 tablespoon tomato paste (optional, for color and richness)
• Fresh parsley, chopped (for garnish, optional)

Ingredient Notes

• Smoked sausage: I usually go for andouille or kielbasa — they hold up well and pack a smoky punch.
• Cajun seasoning: Use a good-quality blend — Tony Chachere’s or Slap Ya Mama are classics, but homemade works too.
• Rice: Stick with long-grain white rice; it cooks evenly and doesn’t get too sticky in the skillet.
• Tomato paste: Just a little adds color and a richer depth, but you can skip it if you don’t have any.
• Chicken broth: Use broth instead of water — it really helps infuse more flavor into the rice.

Kitchen Equipment Needed

• Large Skillet or Sauté Pan: You’ll need something wide with a lid to cook everything evenly — I love using my deep nonstick skillet for easy cleanup.
• Cutting Board & Knife: For chopping the onions, bell pepper, garlic, and slicing the sausage.
• Measuring Cups & Spoons: To make sure your seasoning and broth ratios are just right.
• Wooden Spoon or Spatula: Great for stirring without scratching your pan — I always grab my silicone spatula.
• Lid for the Skillet: Essential for simmering the rice until it’s tender and fluffy.

Instructions

Step 1: Prep Your Ingredients

• Slice the smoked sausage into rounds (about 1/4-inch thick).
• Dice the onion and bell pepper, and mince the garlic.
• Measure out all your spices, rice, and broth so everything is ready to go once you start cooking.

Pro Tip: Prepping everything ahead makes the cooking process smoother, especially since the recipe moves quickly once the sausage hits the pan.

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Step 2: Brown the Sausage

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the sliced sausage and cook for 4–5 minutes, stirring occasionally, until it’s nicely browned on both sides.

Pro Tip: Let the sausage sit undisturbed for a minute or two before flipping — this helps develop that delicious golden crust.

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Step 3: Sauté the Veggies

• Once the sausage is browned, push it to the edges of the skillet.
• Add the diced onion and bell pepper to the center of the pan and cook for 3–4 minutes until softened.
• Stir in the minced garlic and cook for another 30 seconds until fragrant.

Pro Tip: Don’t skip this step — sautéing the veggies in the sausage drippings adds tons of flavor to the dish.

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Step 4: Add Spices and Tomato Paste

• Sprinkle in the Cajun seasoning, paprika, salt, and black pepper.
• Add the tomato paste (if using) and stir everything together so the seasonings and paste coat the sausage and veggies.

Pro Tip: Let the tomato paste cook for about a minute before adding liquid — it deepens the flavor and removes any raw taste.

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Step 5: Add Rice and Broth

• Pour in the uncooked rice and give it a quick stir to combine with the sausage mixture.
• Add the chicken broth, making sure the rice is fully submerged in liquid.

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Step 6: Simmer and Cook

• Bring everything to a light boil.
• Once boiling, reduce the heat to low and cover the skillet with a lid.
• Let it simmer gently for 18–20 minutes, or until the rice is fully cooked and has absorbed the liquid.

Pro Tip: Keep the lid on and avoid stirring too often — this helps the rice cook evenly without turning mushy.

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Step 7: Fluff and Serve

• Remove the skillet from heat and let it sit, covered, for 5 minutes to finish steaming.
• Then, uncover and gently fluff the rice with a fork.
• Taste and adjust seasoning if needed.
• Garnish with chopped fresh parsley before serving, if you like a fresh pop of color and flavor.

Tips and Tricks for Success

• Use a lid that fits snugly: This keeps the steam in and ensures the rice cooks through without drying out.
• Let the sausage brown properly: Resist the urge to stir too much — caramelized sausage adds so much flavor to the whole dish.
• Check your rice at the 18-minute mark: If it’s still a bit firm, give it another 2–3 minutes with the lid on.
• Don’t overdo the seasoning at first: Cajun seasoning blends vary in saltiness — you can always add more later, but it’s harder to fix if it gets too salty.
• Let it rest after cooking: A short 5-minute rest helps the rice finish steaming and keeps it fluffy, not sticky.

Ingredient Substitutions and Variations

• Sausage: Swap smoked sausage with chicken sausage, turkey sausage, or even diced cooked chicken or shrimp.
• Rice: You can use jasmine rice or brown rice — just note that brown rice will need more liquid and a longer cook time.
• Veggies: Add in diced tomatoes, celery, corn, zucchini, or spinach for extra color and nutrients.
• Spice level: Like it hotter? Add a pinch of cayenne or a splash of hot sauce at the end. Prefer mild? Use a low-sodium or mild Cajun blend.
• Cheesy twist: Stir in shredded cheddar or pepper jack at the end for a melty, creamy finish.

Serving Suggestions

• With a Side of Cornbread: The slightly sweet, crumbly texture of cornbread pairs perfectly with the smoky and spicy skillet.
• Topped with a Fried Egg: I sometimes turn leftovers into breakfast by adding a sunny-side-up egg on top — it’s so satisfying!
• Over a Bed of Greens: Scoop it onto fresh spinach or mixed greens for a warm salad-style twist.
• With Roasted Veggies: Serve alongside roasted zucchini, broccoli, or Brussels sprouts for a more balanced plate.
• A Dash of Hot Sauce + Lime Wedges: I like to drizzle mine with a bit of hot sauce and squeeze of lime — it adds a zesty kick that brightens everything up.

Storage and Reheating Instructions

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Let it cool completely, then freeze in freezer-safe bags or containers for up to 2 months.
• Reheating (Stovetop): Add a splash of broth or water and reheat in a skillet over medium heat until warmed through.
• Reheating (Microwave): Microwave in 30–45 second intervals, stirring in between, until hot.
• Avoid Overheating: Be careful not to overcook during reheating, or the rice may turn mushy.

Frequently Asked Questions

Can I use pre-cooked rice instead of uncooked?

Yes! Just reduce the broth to about 1/2 cup and stir in 2 to 2 1/2 cups of cooked rice after the sausage and veggies are done. Let it heat through, then serve.

What kind of sausage works best?

Smoked andouille or kielbasa are my go-tos — they’re packed with flavor and hold up well during cooking. But any fully cooked sausage you like will work!

Is this dish really spicy?

It has a gentle kick, but it’s not overwhelmingly hot. Use a mild Cajun blend or cut the amount in half if you’re sensitive to spice. You can always add heat later!

Can I make this ahead of time?

Definitely. It stores and reheats really well — perfect for meal prep or make-ahead dinners. Just keep it sealed in the fridge and reheat gently.

How do I keep the rice from sticking to the pan?

Make sure there’s enough liquid, keep the heat low while it simmers, and don’t stir too often. A well-fitting lid is key!

Can I make it vegetarian?

Absolutely! Just swap the sausage for a plant-based version or use beans like black beans or kidney beans for protein.

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Did you try this recipe? Let me know in the comments how it turned out!

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