Description
This Cajun Sausage and Rice Skillet recipe is a flavorful one-pan dish packed with spicy Andouille sausage, vibrant bell peppers, and aromatic Cajun spices. Combined with fire-roasted diced tomatoes and tender long grain white rice simmered in chicken broth, this hearty meal is perfect for an easy weeknight dinner that comes together in about 45 minutes.
Ingredients
Scale
Sausage and Vegetables
- 14 oz. Andouille sausage, sliced into ¼ to ½ inch thick slices
- 1 Tbsp cooking oil
- 1 bell pepper, diced
- 2 green onions, sliced (for garnish)
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 to ½ inch thick slices. Heat 1 tablespoon of cooking oil in a deep skillet or Dutch oven over medium heat. Add the sausage slices and sauté until they are well browned, allowing browned bits to form on the bottom of the skillet for extra flavor.
- Sauté Bell Pepper: While the sausage is cooking, dice the bell pepper. Add it to the skillet with the browned sausage and sauté together for about one more minute to soften the peppers.
- Add and Toast Spices: Sprinkle the smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, and freshly cracked black pepper over the sausage and vegetables. Stir and sauté for one minute to toast the spices and release their aromas.
- Add Tomatoes, Rice, and Broth: Pour in the fire roasted diced tomatoes with their juices, the long grain white rice, and chicken broth. Stir well to combine all ingredients and scrape up any browned bits stuck to the bottom of the skillet to infuse additional flavor.
- Simmer: Cover the skillet with a lid and increase the heat to medium-high. Bring the broth to a full boil. Once boiling, reduce the heat to low and let the skillet simmer gently for 20 minutes, or until the rice is tender and has absorbed all the liquid.
- Rest and Serve: Remove the skillet from the heat and keep the lid on. Let the dish rest for 5 minutes. After resting, carefully lift the lid and gently fold the sausage and rice to redistribute evenly. Garnish with the sliced green onions and serve hot.
Notes
- You can adjust the cayenne pepper for more or less heat according to your preference.
- Using Andouille sausage adds authentic Cajun flavor, but you can substitute with smoked sausage if preferred.
- For a gluten-free version, ensure the sausage and chicken broth used are gluten-free certified.
- Letting the dish rest after cooking allows the rice to firm up and flavors to meld.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
