I love how this dish comes together so quickly without sacrificing any flavor. It’s hearty, budget-friendly, and uses pantry staples I usually have on hand. The sausage infuses the rice with rich, smoky notes, while the Cajun seasoning adds just the right amount of heat. It’s perfect for a quick weeknight dinner, and I only need one skillet to make it happen—less mess, more flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Smoked sausage (Andouille or Kielbasa), sliced
Long-grain white rice, rinsed
Red bell pepper, diced
Green bell pepper, diced
Onion (yellow or white), diced
Garlic cloves, minced
Chicken broth
Cajun seasoning (store-bought or homemade)
Olive oil
Salt and pepper
Fresh parsley (optional)
Green onions (optional)
Hot sauce (optional, for serving)
Directions
I start by prepping everything: slicing the sausage, dicing the veggies, and rinsing the rice until the water runs clear.
In a large skillet, I heat olive oil over medium heat and cook the sausage slices for 5–7 minutes until they’re browned and slightly crispy. Then I remove them from the skillet and set them aside.
In the same skillet, I sauté the diced onions and bell peppers for about 3 minutes until they start to soften. Then I add the minced garlic and cook for another minute until fragrant.
I stir in the rinsed rice, letting it toast with the vegetables for about 2 minutes to build flavor.
I pour in the chicken broth and sprinkle the Cajun seasoning over the rice, stirring everything together. I bring it to a boil, then reduce the heat to low, cover, and let it simmer for 15–20 minutes, or until the rice is tender and the liquid is fully absorbed.
Once the rice is done, I stir the sausage back in and let it cook for another 3–5 minutes to bring everything together.
I serve it hot, topped with fresh parsley, green onions, and a few dashes of hot sauce for extra heat.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I swap the sausage for chicken or shrimp when I want a different protein.
For a low-carb version, I use cauliflower rice and reduce the broth.
I add canned tomatoes or corn for extra flavor and texture.
When I want more heat, I use extra Cajun seasoning or add sliced jalapeños.
To make it vegetarian, I use plant-based sausage and veggie broth.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of broth or water and warm it on the stovetop over medium heat, stirring occasionally. It also reheats well in the microwave in short bursts.
FAQs
What kind of sausage works best?
I prefer Andouille for its spicy kick, but Kielbasa is a great mild option. Any smoked sausage with a bold flavor works well in this dish.
Can I use brown rice instead of white?
Yes, but I adjust the cooking time and add more broth since brown rice takes longer to cook. I simmer it for about 40–45 minutes.
Is Cajun seasoning spicy?
It can be. I choose a mild blend or make my own if I want more control over the heat level.
Do I have to rinse the rice?
Yes, rinsing removes excess starch and helps keep the rice from getting too sticky in the skillet.
Can I freeze this dish?
Absolutely. I let it cool completely, portion it into freezer-safe containers, and freeze for up to 2 months. I reheat it on the stove or in the microwave after thawing.
Conclusion
Cajun Sausage and Rice Skillet is one of my go-to meals when I want something fast, flavorful, and filling. It brings together bold Southern flavors in a single skillet, making cleanup easy and dinner stress-free. Whether I’m feeding the family or meal-prepping for the week, this dish never lets me down.
