Here is my new favorite! This Cajun Sausage and Rice Skillet is similar to jambalaya, but it has a slightly scaled-back, simplified ingredient list, which makes it perfect for a quick weeknight dinner.
I think you’ll like the taste of it if you put it in your meal prepping rotation too, since it also contains the same spices and ingredients as jambalaya, but the recipe is a bit more straightforward and straightforward. Also, it is great for leftovers, so do not forget to put this delicious skillet in your rotation.
Apronese will introduce the following recipe for your reference and related information.
How Should I Use Sausage?
If you want this skillet meal to taste amazing, then you ought to look for Andouille sausage, a smoked pork sausage that is frequently used in Louisiana cuisine.
You may be able to use any smoked sausage in its place if you cannot find any in your area (I’m not sure how readily available this is outside of the southern U.S.) if you cannot find any in your area.
How Spicy Is Cajun Sausage and Rice?
There is no doubt that it can be, if you know the right ingredients to use. I used a “medium” heat Andouille sausage, and I added a little cayenne pepper in the Cajun seasoning blend, which made it quite spicy.
It is important that you get a non-spicy smoked sausage for this dish, and that the cayenne pepper in the spices listed in the recipe is omitted if you wish to make it mild.
Cajun Seasoning from the Store Can Be Used?
I have included a half batch of the homemade Cajun seasoning in the recipe below, but I have left out the salt because the other ingredients in the skillet were already salty enough that I did not need to add more salt.
There is a total of about 1 tablespoon of salt in this recipe, and it is important to check the amount of salt in any store bought Cajun seasoning blend you wish to use first.
As in the recipe below, if the Cajun seasoning blend you have contains a lot of salt and will be used more in the same way as table seasoning, or as a seasoning salt, it will not work well for this recipe. If you have a blend which mostly contains herbs and spices, I’d recommend using about 1 Tbsp.
Is Brown Rice Okay to Use?
It is important to note that brown rice requires more liquid and requires a much longer cooking time than white rice, which means you will need to take these into account when substituting brown rice for white rice in this recipe.
Despite the fact that I haven’t tried a brown rice version, I would probably add one cup more chicken broth and make the simmering time closer to 40 minutes, as well as adding another cup of chicken broth.
Cajun Sausage and Rice Skillet
Easy and filling weeknight dinner, this Cajun Sausage and Rice Skillet is the perfect go-to dinner for any weeknight. Packed with tons of smoky-spicy taste, it’s the perfect weeknight dinner.
Servings: 4 1.5 cups each
- 14 oz. Andouille sausage* ($3.99)
- 1 Tbsp cooking oil ($0.04)
- 1 bell pepper ($0.89)
- 1 tsp smoked paprika ($0.10)
- 1/2 tsp dried oregano ($0.05)
- 1/2 tsp dried thyme ($0.05)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp onion powder ($0.02)
- 1/8 tsp cayenne pepper ($0.02)
- 1/8 tsp freshly cracked black pepper ($0.01)
- 1 15oz. can fire roasted diced tomatoes ($1.00)
- 1 cup long grain white rice ($0.62)
- 1.5 cups chicken broth ($0.20)
- 2 green onions, sliced ($0.20)
- The sausage should be chopped into 1/4-1/2 inch thick slices. Add the sausage to a deep skillet or Dutch oven with the cooking oil and cook over medium heat until the sausage is well browned. Don’t worry if the sausage begins to brown on the bottom of the skillet. You can use that flavor to cook the rice later on, which will add more flavor to it.
- During the cooking of the sausages, the pepper is also being sautéed. Once the sausages are finished browning, add the pepper to the skillet and continue to sauté for around one more minute, until the pepper is soft.
- To toast the spices, add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for about one minute more so that the spices are lightly browned.
- Into the skillet, place the diced tomatoes with juices from the fire roasted tomatoes, along with the rice and chicken broth, and stir to combine. Dissolve any browned bits that have remained from the skillet’s bottom.
- When the broth reaches a full boil, place a lid on the skillet and turn the heat up to medium-high. Once it reaches a boiling point, turn down the heat to low and let it simmer for 20 minutes. The skillet should be left on the stovetop for the next 20 minutes after it has been heated to boiling. Allow it to rest for another five minutes after it has been removed from heat.
- Once the skillet has rested for a while, remove the lid and fold the sausage and rice so that the rice is evenly distributed throughout. Finally, top the dish with sliced green onions and serve!
*You can substitute any smoked pork sausage for Andouille if you are not able to find it in your area.
Serving: 1.5 cups ・ Calories: 547.75 kcal ・ Carbohydrates: 50.8 g ・ Protein: 22.23 g ・ Fat: 28.8 g ・ Sodium: 1328.93 mg ・ Fiber: 4.15 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
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How to Make Cajun Sausage and Rice Skillet – Step by Step Photos
Using Andouille sausage is what I did in this recipe. Andouille sausage may not be readily available in all areas, so if you can’t find any, try getting a smoked pork sausage of some sort instead.
You really want the smoky flavor from the smoked pork sausage.
A slice of Andouille sausage is cut into medallions and added to a skillet with a tablespoon of cooking oil. They are sauteed over medium heat for a few minutes until the sausage is well browned.
Don’t worry if the bottom of the skillet browns. That is only extra flavor in the rice later on.
I make this dish by cutting an Andouille sausage into medallions and frying them in a skillet with a tablespoon of cooking oil. You just have to saute the sausage for a few minutes over medium heat until it turns golden brown.
Don’t be concerned if the bottom of your skillet turns brown. This will just add a little flavor to the rice in the future.
To make the skillet more tasty, add one 15oz. can of fire roasted diced tomatoes (with juices), 1 cup of long grain white rice, and 1.5 cups of chicken broth. Stir them all together until combined and the browned bits from the bottom of the skillet are completely dissolved.
It’s time to pour the broth into the skillet, cover it with a lid, turn the heat to medium-high, and allow it to boil for around five minutes.
Once the broth has reached a boil, reduce the heat to the lowest setting, and allow it to simmer for about twenty minutes. (Portrait: before simmering)
In the end, you will have your soup ready after simmering for 20 minutes (with the lid on), but first, you must remove it from the heat and let it rest for five minutes (with the lid off). After resting, you will see what the photo above shows.
Using a spatula or wooden spoon, combine all the ingredients and fold them together, redistributing the sausage, rice, and bell peppers. OMG, it already looks so good, I just want to dive right in it!
Serve the skillet up with slices of green onion and you have yourself an incredibly delicious dish that is rich, spicy, smoky, and all around fabulous.
There is a delicious dish that Apronese thinks anyone can easily follow this recipe. Remember to share this article with as many people as possible.
Sausage and rice, great combination.