Cajun Sausage and Rice Skillet
This Cajun Sausage and Rice Skillet is a one-pan wonder that's as easy to make as it is full of bold, smoky flavors.With just a few ingredients, including smoked sausage, rice, bell peppers, and Cajun seasoning, you can have a satisfying meal on the table in under 30 minutes.
Ingredients
- 12 oz Smoked Sausage such as Andouille or Kielbasa sliced into ½-inch rounds
- 1 cup Rice long-grain white rice, rinsed
- 1 Bell Pepper red, diced
- 1 Bell Pepper green, diced
- 1 medium Onion yellow or white, diced
- 3 cloves Garlic minced
- 1 ½ cups Chicken Broth
- 2 tbsp Cajun Seasoning store-bought or homemade
- 1 tbsp Olive Oil
- Salt and Pepper to taste
- Fresh Parsley optional, for garnish
- Green Onions optional, for garnish
- Hot Sauce optional, for serving
Instructions
Prepare the Ingredients
- Slice the sausage into ½-inch rounds.
- Dice the bell peppers and onion, and mince the garlic.
- Rinse the rice under cold water until the water runs clear.
Cook the Sausage
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sliced sausage and cook for 5-7 minutes until browned and crispy on the edges. Remove the sausage from the skillet and set aside.
Sauté the Veggies
- In the same skillet, add the diced onion and bell peppers. Sauté for about 3 minutes, until softened.
- Add the minced garlic and cook for an additional minute until fragrant.
Toast the Rice
- Add the rinsed rice to the skillet and stir to combine with the vegetables and oil. Toast the rice for about 2 minutes, stirring occasionally, until it starts to smell fragrant.
Cook the Rice
- Pour in the chicken broth and sprinkle in the Cajun seasoning, stirring to combine. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Combine and Finish
- Once the rice is cooked, add the sausage back to the skillet. Stir everything together to combine, and cook for an additional 3-5 minutes to allow the flavors to meld.
Serve
- Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce if desired.