I’m about to share my go-to recipe that’ll rescue your hectic weeknights! This Cajun sausage and rice skillet delivers bold, smoky flavors in just 30 minutes using one pan – which means minimal cleanup and maximum satisfaction. You’ll love how the andouille sausage releases its spicy oils, creating an incredible base for perfectly seasoned rice that absorbs every drop of flavor. Ready to transform simple ingredients into something extraordinary?
Your Complete Ingredients List
Getting the right ingredients for this Cajun skillet is like putting together a puzzle – each piece matters, and when they all come together, you get something way better than the sum of its parts.
I’m talking about that perfect balance of smoky sausage, aromatic vegetables, and spices that’ll make your kitchen smell like a Louisiana dream.
- 14 oz andouille sausage
- 1 tablespoon cooking oil (olive oil works great)
- 1 bell pepper (any color), chopped
- 1 medium onion, chopped (optional, but why would you skip it?)
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon freshly cracked black pepper
- 1 (15 oz) can fire roasted diced tomatoes
- 1 cup long grain white rice
- 1 1/2 cups chicken broth (or vegetable broth)
- 2 green onions, sliced
Now, let’s talk about the star of the show – that andouille sausage.
If you can’t find andouille at your grocery store, don’t panic and order takeout just yet. Any good smoked sausage will do the trick, though you might lose some of that authentic Cajun swagger.
The cayenne pepper is your heat control knob here, so start small if you’re not sure about your spice tolerance.
Trust me, you can always add more fire, but you can’t take it back once it’s in there.
And that fire roasted tomato situation? It’s worth hunting down because those smoky, charred flavors add serious depth to the whole dish.
Cooking Instruction
Making this Cajun sausage and rice skillet is honestly one of those recipes where you can just throw everything together and somehow end up looking like a kitchen genius. Start by heating 1 tablespoon of cooking oil in your largest skillet over medium-high heat – and trust me, you want that big skillet because this recipe fills up fast. Slice up your 14 oz andouille sausage and toss it in first, letting those beautiful slices get all golden and crispy for about 3-5 minutes. The smell alone will have your family wandering into the kitchen asking what’s for dinner.
Next, add your 1 chopped bell pepper and 1 chopped medium onion to the party, letting them sauté until they start to soften and get those lovely caramelized edges, about 5 minutes or so.
Here’s where the magic really happens – time to build that flavor base that makes Cajun food so irresistible. Stir in 3 cloves of minced garlic along with all your spices: 1 teaspoon smoked paprika, 1/2 teaspoon each of dried oregano and thyme, 1/4 teaspoon each of garlic powder and onion powder, plus 1/8 teaspoon each of cayenne pepper and black pepper. Cook this aromatic mix for just 1-2 minutes until your kitchen smells like New Orleans decided to move in permanently.
Now comes the easy part – dump in your 15 oz can of fire roasted diced tomatoes with all those delicious juices, 1 cup of long grain white rice, and 1 1/2 cups of chicken broth. Give everything a good stir, bring it to a boil, then cover and reduce the heat to low for a gentle 20-minute simmer until the rice is perfectly tender and has absorbed all that flavorful liquid.
The hardest part might be waiting those final 5 minutes after you remove the skillet from heat – keeping it covered while it rests is essential for getting that rice just right. Once you’ve exercised that patience, fluff everything with a fork, give it a gentle mix, and sprinkle those 2 sliced green onions on top for a fresh pop of color and flavor.
The whole thing comes together in about 30 minutes, which means you can have this hearty, soul-warming meal on the table faster than you can say “laissez les bons temps rouler.” If you want to take this recipe to the next level, consider making it in a dutch oven cast iron for even better heat distribution and that authentic one-pot cooking experience.
Tips & Variations
While this recipe is pretty forgiving as written, there are so many ways you can make it your own depending on what’s lurking in your pantry or how adventurous you’re feeling!
Swap andouille for chorizo, kielbasa, or even leftover rotisserie chicken. Toss in frozen peas, corn, or okra during the last five minutes.
Want more heat? Double that cayenne or add diced jalapeños with the bell pepper.
Short on time? Use minute rice and reduce cooking time to ten minutes.
Feeling fancy? Stir in heavy cream for richness or squeeze fresh lemon juice over the finished dish for brightness!
Serving Suggestions
This flavor-packed skillet stands beautifully on its own as a complete one-dish meal, but you can absolutely dress it up with a few simple accompaniments!
I love serving it alongside a crisp green salad with vinaigrette to balance the rich, smoky flavors. Crusty French bread or cornbread makes perfect sense for soaking up every delicious bite.
Want something cooling? Try a dollop of sour cream or Greek yogurt on top. For extra crunch, sprinkle toasted pecans or add sliced avocado. A cold beer or sweet tea pairs wonderfully with those bold Cajun spices!
Smart Storage Solutions
Got leftovers? You’re in luck! This Cajun skillet stores beautifully and tastes even better the next day.
Transfer cooled leftovers to airtight containers and refrigerate for up to 4 days. The rice absorbs more flavors overnight – it’s like magic!
For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating, add a splash of broth or water to prevent dryness, then microwave in 30-second intervals, stirring between each.
You can also reheat gently on the stovetop over low heat. Pro tip: portion individual servings before storing for grab-and-go lunches!
Nutrition Information
Balance meets flavor in every satisfying spoonful of this hearty Cajun creation!
You’re getting approximately 420 calories per serving when divided into four portions. The andouille sausage provides about 18 grams of protein, while the rice delivers energy-sustaining carbs.
Want to lighten things up? Try turkey andouille instead! The fire-roasted tomatoes and bell peppers pack vitamin C, and you’ll get iron from both the rice and sausage.
Each serving contains roughly 15 grams of fat, mostly from the sausage. Not bad for a one-pan wonder that feeds your family deliciously, right?
