Cajun Sausage and Rice Skillet
A hearty one-pan meal combining smoky sausage, tender rice, and vibrant bell peppers, perfect for busy weeknights.
Ingredients
Main ingredients
- 1 tablespoon olive oil for cooking sausage
- 12-16 oz smoked sausage, sliced (andouille or kielbasa)
- 1 medium onion, chopped
- 2 pieces bell peppers (mixed colors), chopped
- 2-3 cloves garlic, minced
- 1 cup long-grain white rice (not instant)
- 1.5-2 tablespoons Cajun seasoning adjust to taste
- 2 cups hot chicken broth
- to taste salt and freshly ground black pepper
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the sliced smoked sausage in a single layer. Cook, stirring occasionally, until browned and slightly crisp on the edges, about 4–6 minutes.
- Transfer a couple pieces to taste-test for seasoning if you like.
- Add the chopped onion and bell peppers to the skillet with the sausage. Sauté until softened, about 4–5 minutes.
- Stir in the minced garlic and cook 30–60 seconds, until fragrant.
Cooking
- Add the rice and Cajun seasoning. Stir well so the rice is coated with oil and spices and lightly toast the rice for a minute.
- Pour in hot chicken broth and give everything one good stir. Bring to a gentle simmer.
- Reduce heat to low, cover tightly, and cook until the rice is tender and liquid is absorbed, about 18-22 minutes.
- Remove from heat, fluff with a fork, and season with salt and pepper to taste. Let rest 3-5 minutes before serving.
Notes
Serve straight from the skillet for rustic family-style comfort. For a lighter pan, swap sausage for turkey kielbasa or use smoked tofu and vegetable broth for a vegetarian option. Cool leftovers within two hours and refrigerate in an airtight container for up to 4 days.