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Cajun Sausage and Rice Skillet

A hearty one-skillet Cajun sausage and rice dish full of smoky spice, tender vegetables, and fluffy rice — quick to make, deeply flavorful, and perfect for busy nights.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: dinner
Cuisine: American, cajun inspired, southern inspired cAjun inspired
Calories: 420
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 1 lb smoked andouille sausage sliced
  • 1 cup long-grain white rice uncooked
  • 1 onion diced
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic minced
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 1 tablespoon olive oil
  • Salt to taste
Cajun Seasoning Blend
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper adjust to spice level
  • ½ teaspoon black pepper
Optional Add-Ins
  • 1 cup sliced celery
  • 1 cup diced tomatoes
  • ½ cup frozen peas
  • Fresh parsley for topping
  • Hot sauce for serving

Equipment

  • Large heavy-bottomed skillet (cast iron or stainless steel)
  • Cutting board + sharp knife
  • Wooden spoon or spatula
  • Measuring cups & spoons
  • Lid for the skillet

Method
 

Sear the Sausage
  1. Heat olive oil in a large skillet. Add sliced andouille sausage and cook until browned on both sides — this step builds deep, smoky flavor.
Sauté the Vegetables
  1. Add onions, bell peppers, and garlic to the skillet, scraping up any browned bits from the sausage. Cook until the vegetables soften and become lightly caramelized.
Add Seasonings and Tomato Paste
  1. Sprinkle in the Cajun seasoning and stir in the tomato paste. This wakes up the spices and gives the dish an earthy, rich base.
Add Rice and Broth
  1. Pour in the uncooked rice and stir to coat it in the flavorful mixture. Add chicken broth and bring everything to a simmer.
Cover and Cook
  1. Reduce heat to low, cover, and cook for 18–20 minutes until the rice is tender and the broth is absorbed. Avoid lifting the lid — the steam cooks the rice perfectly.
Fluff and Finish
  1. Turn off the heat and let the skillet rest for 5 minutes. Fluff with a fork, fold in parsley or peas, and adjust seasoning if needed.
  2. Serve warm with a squeeze of lemon or a dash of hot sauce.