Cajun Style Sausage and Rice Skillet
Dive into the bold and zesty flavors of the South with this one-pan Cajun Style Sausage and Rice Skillet! Perfectly seasoned smoked sausage, vibrant bell peppers, and aromatic spices come together with tender, fluffy rice in a robust medley of flavors. This quick and easy weeknight dinner is made entirely in one skillet, keeping cleanup a breeze while delivering a satisfying, hearty meal for the whole family. With a kick of Cajun seasoning, smoky paprika, and herbal notes of thyme, this dish captures the essence of Louisiana cooking. Garnished with fresh green onions and parsley, it’s as visually stunning as it is delicious. Great for busy nights, meal prepping, or enjoying a restaurant-worthy dish right at home—all in just 45 minutes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz smoked sausage (such as Andouille, sliced into rounds)
- 1 tbsp olive oil
- 1 medium yellow onion (diced)
- 1 medium red bell pepper (diced)
- 1 medium green bell pepper (diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 14.5 oz can diced tomatoes (with juices)
- 1 tbsp Cajun seasoning
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 3 green onions (sliced for garnish)
- 2 tbsp parsley (chopped for garnish)
Instructions
Heat a large skillet or sauté pan over medium-high heat.
Add the olive oil to the skillet, and once hot, add the sliced smoked sausage. Cook for 5-7 minutes, stirring occasionally, until the sausage is browned. Remove and set aside.
To the same skillet, add the diced onion, red and green bell peppers, and celery. Cook for 5 minutes, stirring frequently, until the vegetables soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the uncooked rice to the skillet, stirring to coat it in the oil and vegetables. Toast the rice for 1-2 minutes.
Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine.
Add the Cajun seasoning, paprika, dried thyme, salt, and black pepper. Mix well.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed. Stir occasionally to prevent sticking.
Once the rice is cooked, return the browned sausage to the skillet. Stir to combine and heat through for 2-3 minutes.
Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Garnish with sliced green onions and chopped parsley before serving.
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 9182 mg | 399% | |
| Total Carbohydrate | 240.6 g | 87% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 41.2 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3770 mg | 80% | |
*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.
