Cajun Sausage and Rice Skillet
A quick, one-pan meal packed with Louisiana flavor, featuring smoky andouille sausage, bell peppers, and perfectly seasoned Cajun rice ready in just 30 minutes.
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.
Notes
Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat with a little water if needed. For gluten-free, ensure all ingredients, especially sausage and seasoning, are certified gluten-free.