Cajun Sausage Rice Skillet

This Cajun sausage and rice skillet is my go-to dish when the family wants something filling bold and fuss free. It delivers smoky robust flavor in just one pan and it is always a hit at the table The savory sausage melds with veggies and fluffy rice soaking up every bit of those Southern spices

I threw this together on a busy weeknight and it saved dinner My kids now ask for it with extra sausage every single time

Ingredients

• Andouille sausage: Sliced gives that signature smoky spice I love using locally made for rich flavor
• Long grain white rice: Rinsed for fluffy texture Choose quality rice for the best result
• Onion: Diced sweetens the dish and forms the flavor base Look for fresh firm onions
• Bell pepper: Red or green diced adds color and crunch Pick one that feels heavy and glossy
• Garlic: Minced brings a savory punch Use fresh cloves never jarred for boldest taste
• Diced tomatoes with green chiles: Canned packs tang and a gentle heat Opt for fire roasted if possible
• Chicken broth: Adds savory depth Choose low sodium so you control the salt
• Cajun seasoning: Delivers signature Louisiana flare Try to use a seasoning blend without additives
• Smoked paprika: Deepens the smokiness Spanish varieties work great
• Salt and pepper: Round out the seasoning Always taste as you go
• Olive oil: For sautéing Use a fruity olive oil for a richer backdrop
• Frozen corn (optional): Gives sweetness and little pops of texture Go for whole kernel varieties
• Green onions: Sliced for garnish crisp freshness Choose bright green ones
• Fresh parsley: Chopped for garnish brightens every bite Use flat leaf for best flavor

Step-by-Step Instructions

Heat the Oil:

Pour olive oil into a large deep skillet and set it over medium heat Let it warm until it shimmers but does not smoke Add the sliced Andouille sausage in a single layer Cook each side for about three to four minutes until browned and the edges are a bit caramelized This step really develops smoky flavor Remove the sausage to a plate and keep the oil in the pan

Sauté Vegetables:

With the pan still on medium add the onion and bell pepper Stir often and let them soften for three to four minutes The onion should turn translucent and the pepper should look tender Toss in the minced garlic stirring constantly for about one minute until the garlic perfumes the air but does not turn brown

Combine Ingredients:

Tip in the rinsed rice so it toasts lightly and gets coated in all that goodness Pour in the full can of diced tomatoes with chiles juices included then splash in the chicken broth Sprinkle in the Cajun seasoning and smoked paprika Add the cooked sausage back to the pan and if you are using corn stir it in now Mix everything so that rice sits just under the liquid and the sausage is nestled throughout

Cook the Rice:

Raise the heat and bring the whole skillet to a bubbling boil You want good steam as this gives the rice a head start Once boiling immediately dial the heat down to low Cover snugly with a lid and let the rice cook undisturbed for twenty minutes No peeking lets the rice soak in all those flavors

Check for Doneness:

After twenty minutes turn off the heat and keep the lid on Leave the pan sitting covered for five more minutes This steams the rice gently and makes it perfect for fluffing

Fluff and Serve:

Uncover the skillet and use a fork to gently fluff the rice and distribute all the sausage and veggies Taste and adjust with extra salt or pepper if needed Scatter on lots of sliced green onions and chopped parsley just before serving for a fresh finish

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Andouille sausage is what sets this recipe apart I love its smoky bite and how it infuses the rice with flavor Even my most Cajun skeptical family member devoured her bowl and came back for seconds on her last visit

Storage Tips

Let leftovers cool completely then transfer to airtight containers in the fridge They keep well for up to four days To reheat spritz a little water on top cover and warm on the stovetop or in the microwave for best texture This dish also freezes nicely portion into freezer bags and thaw overnight before reheating

Ingredient Substitutions

You can swap Andouille for another smoked sausage like kielbasa or even a plant based sausage for a vegetarian twist Brown rice works but will need extra simmering time and more broth If you are out of Cajun seasoning mix paprika garlic powder onion powder thyme and a pinch of cayenne

Serving Suggestions

Serve it steaming hot with a simple green salad and some crusty bread for soaking up every drop For a heartier meal top with a fried egg or a splash of hot sauce Southern style buttered corn on the side is always welcome

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This is a dish that offers unparalleled comfort and warmth with every bite.

Frequently Asked Questions

→ What kind of sausage works best?

Andouille sausage offers classic Cajun flavor, but smoked or spicy sausage can also be used.

→ Can I use brown rice instead of white?

Yes, but brown rice will require a longer simmer time and possibly extra broth for ideal tenderness.

→ Is this dish spicy?

The Cajun seasoning and green chiles provide a moderate heat. Adjust the amount to your taste.

→ Can I make this dish vegetarian?

Substitute sausage with plant-based alternatives and use vegetable broth for a meat-free variation.

→ What sides pair well?

Cornbread, simple salads, or sautéed greens are perfect accompaniments for this flavorful skillet.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to three days and reheat gently.