Description
This Cajun Sausage and Rice Skillet is a hearty and flavorful one-pan meal featuring spicy Andouille sausage, fire-roasted tomatoes, and aromatic Cajun spices. Perfect for a quick dinner, this dish combines tender rice cooked with a savory blend of smoked paprika, thyme, oregano, and cayenne pepper, delivering a taste of Louisiana right to your table in just 45 minutes.
Ingredients
Scale
Sausage and Oil
- 14 oz. Andouille sausage, sliced into ¼-½ inch thick pieces
- 1 Tbsp cooking oil
Vegetables and Aromatics
- 1 bell pepper, diced
- 2 green onions, sliced
Spices
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/8 tsp freshly cracked black pepper
Main Ingredients
- 1 (15 oz.) can fire roasted diced tomatoes (with juices)
- 1 cup long grain white rice
- 1.5 cups chicken broth
Instructions
- Brown the Sausage: Slice the Andouille sausage into ¼-½ inch thick pieces. Add the sausage and 1 tablespoon of cooking oil to a deep skillet or Dutch oven. Sauté over medium heat until the sausage is well browned, allowing browned bits to form on the bottom of the skillet to enhance flavor.
- Add the Bell Pepper: While the sausage is browning, dice the bell pepper. Once the sausage is browned, add the diced bell pepper to the skillet and continue sautéing for about one minute until the pepper begins to soften.
- Add Spices: Sprinkle smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, and freshly cracked black pepper into the skillet. Stir well and sauté for another minute to toast the spices and bring out deeper flavors.
- Add Rice, Tomatoes, and Broth: Pour in the fire roasted diced tomatoes with their juices, long grain white rice, and chicken broth. Stir to combine all ingredients thoroughly, scraping up any browned bits stuck to the bottom of the skillet for extra flavor.
- Simmer the Skillet: Cover the skillet with a lid and increase the heat to medium-high to bring the mixture to a full boil. Once boiling, reduce the heat to low and let it simmer gently, covered, for 20 minutes. Avoid opening the lid during this time to ensure optimal rice texture.
- Rest and Finish: After simmering, remove the skillet from the heat but keep the lid on. Let it rest for 5 minutes to allow flavors to meld and rice to finish cooking. Then remove the lid and gently fold the sausage and rice together to distribute evenly. Top with sliced green onions before serving.
Notes
- Do not open the lid during the 20-minute simmer to ensure perfectly cooked rice.
- Adjust cayenne pepper to suit your preferred spice level.
- Use a heavy-bottomed skillet or Dutch oven for even cooking and to prevent burning.
- The browned bits left from sautéing the sausage add depth of flavor—scrape them well when adding liquids.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently with a splash of broth.
