Cajun Sausage and Rice Skillet recipe makes for a quick weeknight dinner. The combination of andouille sausage, bell peppers, garlic, onion, tomatoes and Cajun seasoning makes it similar to jambalaya. Plus it’s ready in 30 minutes.
The recipe is pretty flexible, if you are not a fan of spicy food, substitute the andouille sausage with smoked sausage and then use Italian seasoning in place of Cajun seasoning. You can add in extra veggies, if you like, a handful or two of baby spinach or sliced carrots work well in this recipe.
If you don’t have Cajun season in your spice rack, you can make your own with ingredients that you may already have on hand. Check this recipe out from Allrecipes
Store any leftovers in the refrigerator, in an airtight container, up to 3 – 4 days.
If you like Cajun Rice and Sausage Skillet try some of our other recipes:
Please let me know how you like this recipe in the comments? We love hearing from you.
Cajun Sausage and Rice Skillet
Equipment
- skillet
Ingredients
- 14 ounces andouille sausage (for less spice you can substitute smoked sausage)
- 1 tablespoon cooking oil
- 1 red bell pepper, sliced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Cajun Seasoning (for less spice use Italian seasoning)
- 1 15 ounce can of fire roasted tomatoes
- 1 cup long grain white rice
- 1 1/2 cups chicken broth
- sliced green onions for garnish
Instructions
- Heat the oil in a large, deep skillet over medium high heat. Add in the sliced sausage and sauté for 3-5 minutes.
- Add in the bell peppers and onion, continue to sauté until the vegetables are tender and onions are starting to brown, about 5 minutes.
- Add the minced garlic and Cajun seasoning, cook for another 1-2 minutes, just until the garlic becomes fragrant.
- Add in the diced tomatoes, rice, and chicken broth and bring everything to a boil. Once it starts to boil, cover the skillet and reduce the heat to low.
- Continue to simmer for about 20 minutes, until the rice has absorbed all the liquid.
- Remove the skillet from heat, keep covered and let it rest for about 5 minutes. Remove the lid and fluff the rice. Garnish with green onion.
