Cajun Sausage and Rice (Skillet Recipe)
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This one-skillet Cajun Sausage and Rice dinner is comfort food with a kick. Smoky sausage, bold spices, and tender rice all cooked in a rich tomato broth. It’s hearty, flavor-packed, and on the table in under an hour. Great for meal prep, even better for busy weeknights!!
Table of Contents
Cajun Sausage and Rice
There’s something magical about a meal that comes together in one pan… especially when it’s packed with this much flavor. And y’all, this one doesn’t just taste like dinner. It tastes like home.
Smoky, spicy, savory goodness infuses every bite. That Cajun seasoning? It wakes up your taste buds in all the best ways.
And don’t even get me started on those crispy browned sausage bits at the bottom of the pan. Flavor gold!!
This Cajun sausage and rice skillet is warm, bold, and ridiculously satisfying. A one-pan creation that keeps you coming back for more.
Loving those flavors? You’ll want to try my shrimp pasta recipe or the ever classic red beans and rice next!
INGREDIENT NOTES
- Andouille Sausage: This brings authentic Cajun flavor, though kielbasa or smoked sausage will taste just as yummy in this skillet.
- Rice: Long-grain white rice is a must for getting the right texture. Avoid instant or short-grain rice as they’ll come out mushy.
- Bell Pepper & Onion: I like to grab a red and a green pepper for extra color. Plus, one is sweet while the other is more earthy.
A yellow onion is perfect, though you can really use anything you have on hand. - Cajun Seasoning: Use your favorite store-bought brand for Cajun rice and sausage or mix up a homemade blend.
- Tomato Paste: Since you only need a couple tablespoons, you can either freeze what’s left in the can for later or grab the kind that comes in a tube.
- Chicken Stock: For even more richness, though water will work in a pinch.
- Fire-Roasted Diced Tomatoes: These add so much depth and extra smoky flavor! Only sub in regular diced tomatoes if you absolutely must.
VARIATIONS
Make It Creamy: Add ¼ cup of heavy cream after cooking for a creamy twist.
Spice It Up: Stir in cayenne or hot sauce to taste.
Veggie Boost: Add diced celery or okra with the bell peppers for a true Cajun flair.
Protein Swap: Sub chicken breast or shrimp for the sausage, adjusting cooking time as needed.
CAJUN RICE AND SAUSAGE FAQ
This blend typically includes paprika, cayenne, black pepper, garlic powder, and some kind of dried herb like oregano and thyme.
Sometimes you’ll find onion powder in there too, or sweet paprika swapped with smoked paprika for more heat.
Everyone puts their own spin on it, but the result is always a savory, earthy, and spicy mixture that’s the heart of Cajun cooking.
There’s definitely some heat, though how spicy it is will depend on the particular spice blend you use… and maybe how much extra makes it into the pan.
Andouille sausage comes with different heat levels too, so you can always opt for milder or hotter to your preference.
If you’re extra sensitive to spicy food, then you may want to skip this one. Otherwise, it’s as spicy as you make it!
Technically, yes, but it won’t soak up all the incredible flavors that make this Cajun sausage and rice skillet truly special.
If you’re worried about cooking everything together, prepare the rice in a saucepan or rice cooker with a few adjustments. Replace the water with chicken broth and stir in the tomato paste there (just a tablespoon). Go ahead and sprinkle a little Cajun seasoning in too.
While that cooks, work on the sausage and veggies. Add the other tablespoon of tomato paste with the garlic, then drain the canned tomatoes before adding them to the skillet. You can skip the chicken broth.
Once everything is browned, transfer the cooked rice to the skillet and stir to combine.
When I was developing this skillet recipe, I wanted something that had the deep, smoky flavor of jambalaya but with a fraction of the effort.
I’ve tested this Cajun rice sausage recipe a dozen different ways. Tweaking the seasoning ratios, testing various types of sausage, and even playing with stock versus broth.
The key to getting this right is to toast the rice with the seasoning before adding the liquid. That’s where you get the flavor depth. And by using fire-roasted tomatoes and tomato paste, you create a layered umami base that’s rich without being heavy.
This one’s become a meal prep go-to in our house, and trust me, it tastes even better the next day.
DONNA’S PRO TIPS
- Rinse your rice until the water runs clear to prevent gumminess.
- Stir only once or twice during cooking. Overmixing makes the rice mushy.
- For more caramelized flavor, sear the sausage until it gets a deep crust.
- Add the garlic after the rice is toasted so it doesn’t burn.
- If your pan runs dry before the rice is done, add an extra splash of stock.
TOOLS NEEDED
- Large skillet with lid (deep sides preferred)
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
Enjoy!
With love, from our simple kitchen to yours.
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Cajun Sausage and Rice (Skillet Recipe)
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 12 ounces andouille sausage or kielbasa, sliced
- 1 red bell pepper, diced (about 1/2 cup)
- 1 green bell pepper, diced (about 1/2 cup)
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 1 1/2 cups long-grain white rice
- 2 teaspoons Cajun seasoning
- 4 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons tomato paste
- 1 1/2 cups chicken stock, I like Kitchen Basics
- 1 15-oz can fire-roasted diced tomatoes, with juices
- Sliced green onions or chopped parsley, for garnish
Instructions
- Heat the Skillet: Place a large deep skillet or Dutch oven over medium-high heat. Add 1 tablespoon of oil and heat until shimmering.
- Brown the Sausage: Add sliced sausage in a single layer. Cook for 4 to 5 minutes, flipping halfway through, until browned on both sides. Transfer sausage to a plate and set aside.
- Sauté the Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add diced red bell pepper, green bell pepper, and onion. Cook for 3 to 4 minutes, stirring occasionally, until the veggies start to soften and the onion turns translucent.
- Toast the Rice and Seasoning: Add the rice and Cajun seasoning. Stir frequently for 2 to 3 minutes, allowing the rice to lightly toast and absorb the flavors.
- Add the Garlic: Stir in minced garlic and cook for 30 seconds, just until fragrant. Don’t let it brown.
- Simmer the Skillet: Add chicken broth, tomato paste, and the full can of fire-roasted tomatoes (including the juices). Return the browned sausage to the pan and stir everything to combine. Raise the heat to bring the mixture to a boil.
- Cook the Rice: Once boiling, reduce heat to low and cover tightly with a lid. Simmer for 20 minutes, giving it a quick stir once halfway through to prevent sticking on the bottom. Avoid over-stirring, as this can make the rice mushy.
- Check for Doneness: Remove from heat and let the skillet rest, covered, for 5 minutes to finish steaming. Then, uncover and check the rice. If it's still a little firm, stir in a splash of broth and cook uncovered over low heat for 3 to 5 more minutes.
- Garnish and Serve: Fluff the rice gently with a fork. Sprinkle with chopped parsley or sliced green onions and serve hot.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
