Cajun Rice
Elevate your mealtime with this irresistible Cajun Rice recipe, a flavorful one-pot dish brimming with the bold, smoky spices of the South. Packed with tender andouille sausage, aromatic garlic, and the classic "holy trinity" of onion, bell pepper, and celery, this recipe layers rich Cajun flavors with perfectly seasoned long-grain white rice. Toasted rice, fragrant spices like smoked paprika and cumin, and a kick of cayenne pepper create a tantalizing depth of flavor, while chicken broth ensures every bite is moist and savory. Topped with vibrant sliced scallions, this dish is a versatile addition to your table, perfect as a hearty side or a satisfying main course. Ready in just 45 minutes, it’s a comforting, crowd-pleasing delight that brings Southern soul food to your kitchen.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 3 large garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons dried thyme
- 0.25 teaspoons cayenne pepper
- 8 ounces andouille sausage, diced
- 3 stalks scallions, sliced
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
Instructions
Rinse the rice under cold water until the water runs clear. Set it aside to drain.
In a large skillet or heavy-bottomed pan, heat the olive oil over medium heat.
Add the diced andouille sausage to the pan and cook until browned on all sides, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pan, add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic, smoked paprika, ground cumin, dried thyme, and cayenne pepper to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
Stir in the rinsed rice, ensuring it gets fully coated with the vegetable and spice mixture. Cook for 1-2 minutes to toast the rice lightly.
Pour in the chicken broth and add the cooked andouille sausage back to the pan. Season with salt and ground black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
Turn off the heat and let the rice sit, covered, for 5 minutes to finish steaming.
Fluff the rice with a fork and garnish with sliced scallions before serving.
Serve warm as a side dish or a standalone meal.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.3 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
