Cajun Sausage and Rice Skillet (One-Pan Dinner in 30 minutes!)

 

Cajun Sausage and Rice Skillet

A vibrant, one-pan dinner that brings big flavors to the table in just 30 minutes.

This recipe is perfect for busy weeknights, combining smoky andouille sausage, the "holy trinity" of Cajun cooking (onion, celery, and bell pepper), and perfectly seasoned rice.

Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 4

Ingredients

The Base

1 lb (450g) Smoked Sausage: Preferably Andouille for authentic spice, or Kielbasa for a milder flavor, sliced into $1/2$-inch rounds.

1 tbsp Olive Oil: For searing.

1 medium Yellow Onion: Diced.

1 Green Bell Pepper: Diced.

2 stalks Celery: Sliced.

3 cloves Garlic: Minced.

The Rice & Liquid

1 cup Long-Grain White Rice: Uncooked (Jasmine works well too).

2 cups Chicken Broth: Low sodium preferred.

1 can (14.5 oz) Diced Tomatoes: Undrained.

The Seasoning (Cajun Blend)

1 tbsp Cajun Seasoning: Adjust based on your preferred salt/spice level.

$1/2$ tsp Smoked Paprika.

$1/2$ tsp Dried Oregano.

Salt and Black Pepper: To taste.

Garnish

Fresh Parsley: Chopped.

Green Onions: Sliced.

Instructions

Sear the Sausage: Heat the olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook until browned on both sides (about 3-4 minutes). Remove the sausage from the skillet and set aside on a plate.

Sauté the Vegetables:

In the same skillet (keep those flavorful drippings!), add the onion, bell pepper, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for 1 additional minute until fragrant.

Toast the Rice:

Add the uncooked rice to the skillet. Stir it around with the vegetables for 1-2 minutes to lightly toast the grains; this adds a nutty depth to the final dish.

Simmer:

Stir in the chicken broth, diced tomatoes (with juice), Cajun seasoning, smoked paprika, and oregano. Return the browned sausage to the pan. Bring the mixture to a boil.

Cook:

Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18–20 minutes, or until the liquid is absorbed and the rice is tender.

Fluff and Serve:

Remove from heat and let it sit, covered, for 5 minutes. Remove the lid, fluff the rice with a fork, and garnish generously with fresh parsley and green onions.

Chef's Tips

Heat Control: If your Cajun seasoning blend is "Hot," start with 2 teaspoons and taste before adding more.

Rice Texture: Do not lift the lid while the rice is simmering! The steam trapped inside is what ensures the rice cooks evenly without becoming mushy.

Add Protein: This dish also pairs beautifully with shrimp. Add raw, peeled shrimp during the last 5 minutes of simmering until they turn pink.