If you’re looking for a quick, hearty dinner with big Louisiana flavor, this Cajun Sausage and Rice Skillet is about to become your new favorite. I’ve tested this recipe 5 times in my kitchen to get the rice perfectly fluffy, not mushy, and the sausage perfectly browned.
It’s a complete one-pan meal with smoky andouille sausage, sweet bell peppers, and perfectly seasoned Cajun rice ready in just 30 minutes. Perfect for busy weeknights. If you love bold Cajun flavors, you’ll also love my Authentic Jambalaya which uses similar spices.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in one skillet, less cleanup.
- Ready in 30 Minutes: From stove to table in half an hour.
- Packed with Flavor: Smoky andouille + bold Cajun seasoning.
- Great for Meal Prep: Tastes even better the next day.
Ingredients
- 14 oz andouille smoked sausage, sliced into 1/4-inch rounds
- 1 cup long-grain white rice, rinsed and uncooked
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
How to Make Cajun Sausage and Rice Skillet
Step 1: Sear the Sausage
In a large 12-inch skillet, heat olive oil over medium-high heat. Add sliced andouille sausage and cook 3-4 minutes until nicely browned. Remove and set aside.
Step 2: Saute Veggies
In the same skillet, add diced onion and bell peppers. Saute 4-5 minutes until softened. Add minced garlic and Cajun seasoning and cook for 30 seconds until fragrant.
Step 3: Toast the Rice
Add the rinsed rice and stir for 1 minute to toast it slightly. This prevents mushy rice.
Step 4: Simmer
Pour in chicken broth, return sausage to the pan. Bring to a boil, then reduce heat to low, cover tight with lid, and simmer for 20 minutes. DO NOT lift the lid.
Step 5: Rest and Serve
Remove from heat and let rest 5 minutes covered. Fluff with a fork, garnish with fresh parsley and serve hot.
Expert Tips for Perfect Rice
- Rinse your rice to remove starch and avoid gummy rice.
- Don’t skip browning the sausage, that’s where the flavor is.
- Use low-sodium broth and seasoning to control salt.
- Let it rest after cooking, it finishes steaming and gets fluffy.
What to Serve With It
This skillet is a complete meal on its own, but it pairs beautifully with a simple green salad or crusty bread. For another creamy one-pan favorite, try my Creamy Parmesan Garlic Beef Bowtie Pasta – it’s also ready in 30 minutes.
Storage and Reheating
Fridge: Store in airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in fridge.
Reheat: Warm in skillet with 2 tbsp water or in microwave.
More Easy One-Pan Dinners
If you loved this one-pan dinner, don’t miss my popular Garlic Butter Steak Bites & Creamy Parmesan Shells – another family favorite that readers make every week!
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, but use 2 1/4 cups broth and simmer 40-45 minutes instead of 20.
What sausage is best?
Andouille is the most authentic for Cajun flavor. Kielbasa works too if that’s what you have.
Is this recipe gluten-free?
Yes, if you use certified gluten-free sausage and Cajun seasoning.
Cajun Sausage and Rice Skillet
Ingredients
Main Ingredients
- 14 oz andouille smoked sausage, sliced into 1/4-inch rounds Use authentic andouille for the best flavor.
- 1 cup long-grain white rice, rinsed and uncooked Rinsing helps avoid gummy rice.
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 2 cups low-sodium chicken broth Low-sodium helps control salt levels.
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped For garnish.
Instructions
Preparation
- In a large 12-inch skillet, heat olive oil over medium-high heat. Add sliced andouille sausage and cook for 3-4 minutes until nicely browned. Remove and set aside.
- In the same skillet, add diced onion and bell peppers. Sauté for 4-5 minutes until softened. Add minced garlic and Cajun seasoning and cook for 30 seconds until fragrant.
- Add the rinsed rice and stir for 1 minute to toast it slightly.
- Pour in chicken broth, return sausage to the pan. Bring to a boil, then reduce heat to low, cover tight with a lid, and simmer for 20 minutes. DO NOT lift the lid.
- Remove from heat and let rest for 5 minutes covered. Fluff with a fork, garnish with fresh parsley, and serve hot.
