Cajun Sausage and Rice Skillet

Cajun Sausage and Rice Skillet (One-Pan Dinner in 30 minutes!)

This Cajun Sausage and Rice Skillet is a quick, flavorful dinner that’s easy to make in just one pan. With smoky sausage, bold Cajun spices, and fluffy rice, this dish packs a punch of flavor perfect for busy weeknights.

Why You’ll Love This Recipe:

• One-Pan Meal: Cook everything in one skillet for easy cleanup.
• Packed with Flavor: Smoky sausage, Cajun seasoning, and fire-roasted tomatoes make for an incredibly flavorful dish.
• Quick & Easy: Ready in just 30 minutes, making it perfect for weeknight dinners.
• Customizable: You can adjust the spice level to suit your preferences.

Ingredients:

• For the Skillet:
• 14 oz Andouille sausage (or smoked sausage)
• 1 tbsp cooking oil
• 1 bell pepper, diced
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ⅛ tsp cayenne pepper (optional for heat)
• ⅛ tsp black pepper
• 15 oz fire-roasted diced tomatoes (1 can)
• 1 cup long-grain white rice (uncooked)
• 1½ cups chicken broth (low sodium)
• 2 green onions (sliced, for garnish)

Instructions:

1. Brown the Sausage:

• Slice the sausage into ¼-½ inch thick rounds. Heat the oil in a large skillet over medium heat. Add the sausage and cook until well browned. Don’t worry about any browned bits on the skillet—they’ll add flavor to the dish later.

1. Add the Vegetables and Spices:

• While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and sauté for 1 minute. Then, stir in the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper). Sauté for another 1 minute to toast the spices.

1. Add the Liquids and Rice:

• Pour in the fire-roasted diced tomatoes (with juices), rice, and chicken broth. Stir to combine and dissolve the browned bits from the bottom of the skillet.

1. Simmer:

• Cover the skillet, increase the heat to medium-high, and bring the broth to a boil. Once it boils, reduce the heat to low and let it simmer for 20 minutes, or until the rice is tender and has absorbed the liquid.

1. Rest and Serve:

• Remove the skillet from the heat and let it rest with the lid on for 5 minutes. Fluff the rice and sausage mixture with a fork, then top with sliced green onions for garnish.

What to Serve with Cajun Sausage and Rice Skillet:

• Simple Green Salad: A fresh salad with a tangy vinaigrette to balance the richness of the sausage and rice.
• Garlic Bread: A great way to soak up any leftover sauce in the skillet.
• Corn on the Cob: Roasted or grilled corn would complement the smoky flavors of the sausage.

Storage & Reheating:

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Gently reheat in a skillet or microwave. If needed, add a splash of broth to keep the dish moist.

This Cajun Sausage and Rice Skillet is an easy, flavorful meal that will satisfy your cravings for bold, smoky flavors with minimal effort. It’s a perfect addition to your weeknight dinner rotation!

Cajun Sausage and Rice Skillet

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• Author: carlosramirez
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Meat-based

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Description

A quick and flavorful one-pan dinner featuring smoky sausage, Cajun spices, and fluffy rice, ready in just 30 minutes.

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Ingredients

• 14 oz Andouille sausage (or smoked sausage)
• 1 tbsp cooking oil
• 1 bell pepper, diced
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ⅛ tsp cayenne pepper (optional for heat)
• ⅛ tsp black pepper
• 15 oz fire-roasted diced tomatoes (1 can)
• 1 cup long-grain white rice (uncooked)
• 1½ cups chicken broth (low sodium)
• 2 green onions (sliced, for garnish)

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Instructions

1. Slice the sausage into ¼-½ inch thick rounds. Heat the oil in a large skillet over medium heat. Add the sausage and cook until well browned.
2. While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and sauté for 1 minute. Stir in the spices and sauté for another minute.
3. Pour in the fire-roasted diced tomatoes, rice, and chicken broth. Stir to combine and dissolve the browned bits from the bottom of the skillet.
4. Cover the skillet, increase the heat to medium-high, and bring the broth to a boil. Once it boils, reduce the heat to low and let it simmer for 20 minutes.
5. Remove the skillet from the heat and let it rest with the lid on for 5 minutes. Fluff the rice and sausage mixture with a fork, then top with sliced green onions for garnish.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth if needed.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Cajun