Cajun Sausage and Rice Skillet
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.
Equipment
- Large skillet or sauté pan
- Cutting Board & Knife
- Measuring Cups & Spoons
- Wooden spoon or spatula
- Lid for the Skillet
Ingredients
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)
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.
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.
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.
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.
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.
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.
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.
Notes
Nutritional Value (Per Serving — approx.)
- Calories: 450–500 kcal
- Protein: 18–22g
- Carbohydrates: 35–40g
- Fat: 25–28g
- Fiber: 2–3g
- Sodium: 900–1200mg