Description
This Cajun sausage and rice skillet is a flavorful one-pan meal combining spicy Andouille sausage, aromatic bell peppers, onions, and garlic with tender long-grain rice simmered in seasoned chicken broth. Ready in just 40 minutes, it’s perfect for a hearty and satisfying dinner packed with Cajun flair.
Ingredients
Scale
Sausage and Vegetables
- 1 lb Andouille sausage, sliced into rounds
- 1 cup diced bell peppers
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup sliced green onions (for garnish)
Rice and Seasonings
- 1 cup long-grain rice, uncooked
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tablespoons Cajun seasoning
- 2 cups chicken broth
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Gather Ingredients: Collect all the necessary ingredients so that everything is prepped and ready to use, including slicing the Andouille sausage, dicing the onion and bell peppers, mincing the garlic, and draining the diced tomatoes.
- Brown the Sausage: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Cook the sliced Andouille sausage for 5-7 minutes, stirring occasionally, until nicely browned and flavorful. This step adds the base of smoky, spicy flavor.
- Sauté Vegetables: Add the diced onion and bell peppers to the skillet with the sausage. Sauté for 3-4 minutes until the vegetables start to soften. Then add minced garlic and cook for an additional minute to release its aroma.
- Toast the Rice: Stir in the uncooked long-grain rice and cook it with the sausage and vegetables for 1-2 minutes, allowing the rice to toast slightly, which enhances its nuttiness and helps prevent it from becoming mushy.
- Add Liquids and Seasoning: Return the browned sausage to the skillet if set aside. Add the drained diced tomatoes, 2 tablespoons of Cajun seasoning, and 2 cups of chicken broth. Season with salt and pepper to taste. Stir everything thoroughly to combine all the layers of flavor.
- Simmer the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer gently for 20-25 minutes until the rice is fully cooked and has absorbed the flavorful broth.
- Fluff and Garnish: Once the rice is tender, remove from heat. Fluff the rice with a fork to separate the grains, then garnish with the sliced green onions before serving to add a fresh, crisp finish.
Notes
- You can substitute Andouille sausage with any spicy smoked sausage if unavailable.
- Adjust the Cajun seasoning to taste depending on your preferred spice level.
- For a spicier kick, add a pinch of cayenne pepper or hot sauce when adding the broth.
- If you prefer a softer vegetable texture, chop the bell peppers and onions smaller or cook slightly longer.
- Any leftover Cajun sausage skillet can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
