This Cajun Sausage and Rice Skillet is the ultimate "weeknight win." It’s packed with bold smoky flavor, requires only one pan (hello, easy cleanup!), and hits the table in about 30 minutes.
The Ingredients
1 lb Andouille Sausage: Sliced into rounds (Kielbasa works too if you prefer less heat).
1 cup Long-grain White Rice: Uncooked.
2 cups Chicken Broth: Low sodium is best so you can control the salt.
1 Bell Pepper: Any color, diced.
1 small Onion: Diced.
2 cloves Garlic: Minced.
1 tbsp Cajun Seasoning: Adjust based on how much kick you like.
1 tbsp Olive Oil.
Optional: Sliced green onions and a squeeze of fresh lemon for garnish.
Instructions
Brown the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the sausage rounds and cook until browned on both sides (about 5 minutes). Remove sausage and set aside on a plate.
Sauté Aromatics: In the same skillet, add the onion and bell pepper. Sauté for 3-4 minutes until softened. Stir in the garlic and cook for 1 more minute until fragrant.
Toast the Rice: Add the uncooked rice and Cajun seasoning to the skillet. Stir constantly for 1-2 minutes to lightly toast the rice and bloom the spices.
Simmer: Pour in the chicken broth and return the browned sausage to the pan. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid.
The Wait: Cook for 18–20 minutes, or until the liquid is absorbed and the rice is tender.
Finish: Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork, garnish with green onions, and serve!
Quick Tips for Success
Don't Peek: Keeping the lid on is crucial for perfectly fluffy rice. Every time you lift it, steam escapes and messes with the cook time.
Add Shrimp: If you want to make it a "deluxe" version, toss in some raw peeled shrimp during the last 5 minutes of cooking.
Check the Salt: Some Cajun seasoning blends are very salt-heavy. Taste your broth before simmering to see if it needs extra salt or pepper.
Reviewed by EL KATIBI MARIA
on
January 11, 2026
Rating:
No comments: