Description
Spicy Cajun sausage and rice skillet brings Louisiana’s soulful flavors to your dinner table with bold, zesty ingredients. Hearty one-pan magic combines smoky andouille sausage, tender rice, and a kick of Creole seasoning you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 12 ounces (340 grams) smoked sausage (andouille or kielbasa), sliced into 1/2-inch rounds
Vegetables:
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion (yellow or white), diced
- 3 cloves garlic, minced
Cooking Ingredients:
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups chicken broth
- 2 tablespoons cajun seasoning (store-bought or homemade)
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
Optional Garnishes:
- Fresh parsley, chopped
- Green onions, sliced
- Hot sauce
Instructions
- Prepare the sausage by slicing into half-inch rounds, creating uniform pieces for even cooking and aesthetic presentation.
- Chop bell peppers and onions into consistent, small dice while mincing garlic for robust flavor distribution.
- Thoroughly rinse rice under cold water until liquid becomes transparent, removing excess starch for fluffy texture.
- Warm olive oil in a large skillet over medium heat (375°F), creating an ideal searing environment for sausage.
- Sizzle sausage rounds for 5-6 minutes, rotating occasionally to achieve golden-brown caramelization and crispy edges.
- Transfer browned sausage to a separate plate, preserving the rendered fat in the skillet for vegetable sautéing.
- Introduce diced onions and bell peppers into the skillet, cooking 3-4 minutes until vegetables soften and develop slight translucency.
- Add minced garlic, stirring continuously for 60 seconds to release aromatic compounds without burning.
- Incorporate rinsed rice, coating grains with vegetable oils and allowing gentle toasting for enhanced nutty undertones.
- Pour chicken broth and sprinkle Cajun seasoning, creating a flavorful liquid base for rice absorption.
- Bring mixture to a rolling boil, then immediately reduce heat to low, covering skillet to steam rice for 18-20 minutes.
- Once rice reaches tender consistency and liquid disappears, reintroduce sausage and gently fold to integrate flavors.
- Allow final 3-minute warming period to harmonize ingredients and develop deep, rich taste profile.
- Plate immediately, garnishing with fresh parsley, sliced green onions, and optional hot sauce for personalized heat.
Notes
- Rinse rice thoroughly to remove excess starch, ensuring fluffy and separated grains that don’t clump together.
- Select spicy Andouille sausage for authentic Cajun flavor, or swap with mild smoked sausage for less heat-sensitive palates.
- Toast rice before adding liquid to enhance nutty undertones and create a more complex, restaurant-quality taste profile.
- Customize recipe by adding protein alternatives like shredded chicken or plant-based sausage for dietary flexibility and variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 4
- Calories: 395 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 40 mg