Cajun Sausage and Rice (Skillet Recipe)

Cajun Sausage and Rice is bursting with zesty Cajun flavors, juicy sausage, and a rich tomato broth that soaks into every grain of rice.

Author: Donna Elick

Servings: -6

Prep Time10

Cook Time30

Total Time40

Ingredients

1 tablespoon extra virgin olive oil divided
12 ounces andouille sausage or kielbasa sliced
1 tablespoon extra virgin olive oil
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 extra virgin olive oil and heat until shimmering.
Brown the Sausage: Add 12 ounces andouille sausage or kielbasa 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 1 tablespoon extra virgin olive oil to the skillet. Add diced 1 red bell pepper, 1 green bell pepper, and 1/2 medium yellow 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 1 1/2 cups long-grain white rice and 2 teaspoons Cajun seasoning. Stir frequently for 2 to 3 minutes, allowing the rice to lightly toast and absorb the flavors.
Add the Garlic: Stir in 4 cloves garlic and cook for 30 seconds, just until fragrant. Don’t let it brown.
Simmer the Skillet: Add 1 1/2 cups chicken stock, 2 tablespoons tomato paste, and 1 15-oz can fire-roasted diced tomatoes, with 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.

Notes

Taste your Cajun seasoning first: Some store-bought blends are very salty or spicy. Adjust to your heat preference.

Make-Ahead Tips: This skillet meal holds up beautifully as leftovers. Store in individual airtight containers for easy lunches all week.

Freezing Tips: Let cool completely before storing in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove with a splash of chicken stock.

Reheating Tips: Reheat in a skillet over medium-low heat with a few tablespoons of broth to keep it moist. Microwave in short bursts with a splash of water and cover loosely with a paper towel.

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