Cajun Sausage and Rice Skillet Recipe

If you’re starving, and the last thing you want to do is spend an hour in the kitchen. Enter: the Cajun Sausage and Rice Skillet. It’s like a warm hug on a plate — loaded with spicy sausage, fluffy rice, and those classic Cajun veggies that just get you.

This dish is all about big flavor with minimal mess. Everything cooks in one skillet. Yep, just one. That means less prep, less stress, and more time to Netflix and eat. Plus, it’s ready in like 30 minutes. Win.

Let’s break it down.

What Kind of Sausage Do I Use?

First things first — the star of the show is the sausage. You’ll want to grab some andouille sausage. It’s a smoky, spicy link that’s a total game-changer in Cajun cooking. You can usually find it in the meat aisle near the kielbasa or bratwurst.

But hey — if you’re not into the heat, go for smoked sausage instead. It’s milder, still super tasty, and works great if you’re feeding kids or anyone who doesn’t like things too fiery.

Ingredients (and Why They Matter)

Here’s what you’ll need and what each one brings to the table:

• 14 oz andouille sausage – The main event. Spicy, smoky, and packed with flavor.
• 1 medium yellow onion – Adds sweetness and a little bite when cooked down.
• 1 green bell pepper + 1 red bell pepper – These give the dish color, crunch, and that classic Cajun “holy trinity” vibe (well, close enough).
• 3 cloves garlic – Because garlic makes everything better. Don’t skip it.
• 2 tbsp olive oil + 1 tbsp butter – For sautéing and getting that rich, golden base.
• 15 oz canned diced tomatoes – No need to drain ‘em. They add acidity and a little juiciness.
• 1 cup long grain white rice – The base that soaks up all the good stuff.
• 1 ½ cups chicken broth – Better than water. Adds flavor to the rice.
• 2 tsp Cajun seasoning – The soul of the dish. We’ll talk more about this later.
• 1 tsp garlic powder + 1 tsp onion powder – Extra layers of flavor. Trust me.
• 1 tsp cracked pepper – For a subtle kick and some texture.

Is Cajun Sausage and Rice Spicy?

Short answer: It can be. It all depends on your sausage and seasoning.

Andouille sausage is naturally spicy. If you like a little heat, you’re golden. But if you’re sensitive to spice, go with smoked sausage and maybe tone down the Cajun seasoning a bit. Or skip the extra cracked pepper if you’re feeling cautious.

This dish lands around a 5 or 6 on the spice scale with andouille. With smoked sausage? More like a 2 or 3. So, adjust as you see fit.

How To Make Cajun Sausage and Rice Skillet Recipe

Alright, let’s get cooking. It’s super simple, I promise.

Step 1: Prep Everything

Slice that sausage into rounds. Dice the onions and peppers. Mince the garlic. You want everything ready to go before you start cooking — this is a fast-moving dish.

Step 2: Brown the Sausage

Heat up your skillet (12-inch works best) over medium heat. Add the oil and butter. Once it’s hot, toss in the sausage and let it brown for about 4 minutes, stirring here and there.

Step 3: Cook the Veggies

Now throw in the onions and peppers. Stir every now and then and let them soften up — about 4 to 5 minutes.

Step 4: Add Garlic

Toss in the minced garlic and cook for just a minute. Just until it smells amazing.

Step 5: Add Everything Else

Pour in the diced tomatoes (juice and all), rice, chicken broth, and all your seasonings. Give it a good stir so everything’s mixed in.

Step 6: Simmer

Bring it to a boil, then slap a lid on that skillet and turn the heat down. Let it simmer for about 20 minutes. Don’t peek too early — the rice needs time to soak up that broth and get tender.

Step 7: Rest and Fluff

Once the time’s up, take it off the heat and let it sit, still covered, for 5 minutes. Then fluff the rice with a fork and give it a stir. Taste and add more seasoning if you want.

Boom. Dinner is served.

Can I Use Store-Bought Cajun Seasoning?

Yes! And I do. All the time.

We usually grab Tony Chachere’s or Slap Ya Mama . Both are solid options and give that authentic kick. Just keep in mind — they’re pretty salty. So unless your blend is light on salt, you might not need to add any extra.

If you’re using a milder seasoning, go ahead and add a pinch of salt to taste after cooking.

Can I Use Brown Rice?

You can , but it’ll take longer to cook — and you might need more liquid. Brown rice is heartier and denser, so it’s not a 1:1 swap.

If you’re going that route, I’d suggest cooking the rice separately and adding it in at the end. Or just bump up the broth to 2 cups and give it an extra 10–15 minutes to cook through.

White rice is easier here, but hey — do you.

Serving Suggestions

This dish is legit on its own, but if you want to dress it up a bit:

• Serve it with a side of cornbread for that classic Southern combo.
• Throw on some sliced avocado or a drizzle of hot sauce for extra flair.
• A simple green salad on the side balances out the richness.

What to Do With Leftovers?

Leftovers? Yes please.

This skillet reheats so well. You can:

• Microwave it (duh).
• Fry it up in a pan with a little oil for crispy rice bites.
• Turn it into a stuffed pepper or wrap it in a tortilla for a quick lunch.

Store it in the fridge for up to 3–4 days. Just keep it covered.

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So yeah, this Cajun Sausage and Rice Skillet is the kind of meal that makes life easier — and tastier. It’s hearty, it’s flavorful, and it’s the kind of thing that makes you think, “Why don’t I make this more often?”

Go ahead. Make it more often. You’ve got this