Cajun Sausage and Rice Skillet (One-Pan 30-Min Dinner)

This Cajun sausage and rice skillet brings bold, smoky flavor to the table in about 30 minutes, all cooked in one pan. Tender Andouille sausage, colorful bell peppers, and fluffy rice simmer in a rich tomato broth seasoned with classic Cajun spices for a hearty weeknight dinner that feels special without the fuss. It’s the kind of meal that fills the kitchen with irresistible aroma and leaves everyone asking for seconds.

If you love jambalaya but want something quicker and easier, this recipe is a perfect fit. It reheats beautifully, works well for meal prep, and can be adjusted to suit mild, medium, or spicy preferences. Serve it with a simple green salad or steamed vegetables for a balanced, satisfying plate.

Ingredients

For the Cajun sausage and rice skillet:

• 14 oz Andouille sausage, sliced into 1/2 inch rounds
• 1 tablespoon olive oil or vegetable oil
• 1 bell pepper (any color), diced
• 1/2 medium onion, diced (optional for a more traditional “Holy Trinity” flavor)
• 1 clove garlic, minced
• 1 cup long grain white rice (or jasmine rice)
• 1 1/2 cups low sodium chicken broth
• 15 oz can fire roasted diced tomatoes (undrained)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon salt (or to taste)
• 2 green onions, sliced (for garnish)

Instructions

1. Brown the sausage
   Heat a large skillet or Dutch oven over medium high heat. Add the oil, then add the sliced Andouille sausage. Cook for about 5 minutes, stirring occasionally, until the sausage is browned on the edges. Use a slotted spoon to transfer the sausage to a plate and set aside, leaving the drippings in the pan.
2. Sauté the vegetables
   Add the diced bell pepper and onion to the same skillet. Cook for 2–3 minutes until they begin to soften. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Toast the rice and spices
   Stir in the rice, smoked paprika, oregano, thyme, garlic powder, onion powder, black pepper, cayenne, and salt. Cook for 1–2 minutes, stirring constantly, so the rice and spices become fragrant and lightly toasted.
4. Add liquids and sausage
   Pour in the chicken broth and fire roasted diced tomatoes with their juices. Return the browned sausage to the skillet and stir everything together. Bring the mixture to a boil.
5. Simmer until the rice is done
   Once boiling, reduce the heat to low. Cover the skillet and let it simmer for about 18–20 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring during this time so the rice cooks evenly.
6. Rest and fluff
   Remove the skillet from the heat and let it sit, covered, for 5 minutes. Then uncover and fluff the rice with a fork. Taste and adjust seasoning if needed, adding a bit more salt or a pinch more cayenne if you like it spicier.
7. Serve
   Spoon the Cajun sausage and rice into bowls. Garnish with sliced green onions. Serve immediately while hot.

Customizing the spice level

This recipe is easy to adapt depending on how spicy you like your food.

• Mild version: Omit the cayenne pepper and use a mild smoked sausage instead of Andouille.
• Medium version: Keep the 1/8 teaspoon cayenne and use Andouille sausage as written.
• Spicy version: Increase the cayenne to 1/4 teaspoon or more, and consider adding a dash of hot sauce at the end.

You can also control the heat by choosing a milder or hotter Cajun seasoning blend if you prefer to use a pre made mix.

Recipe variations

• Add beans: Stir in a drained 15 oz can of kidney beans or black beans during the last 5 minutes of cooking for extra fiber and protein.
• Add shrimp: Add peeled and deveined shrimp in the last 5 minutes of cooking, stirring until they turn pink and opaque.
• Use brown rice: Replace the white rice with brown rice and increase the broth to about 2 1/2 cups. Simmer for about 35–40 minutes, or until the rice is tender.
• Vegetarian option: Use plant based sausage and vegetable broth instead of chicken broth.

Nutrition and storage

Per serving (about 1/4 of the recipe, using Andouille sausage and white rice), this skillet is roughly:

• Calories: 540
• Protein: 23 g
• Carbohydrates: 42 g
• Fat: 28 g

These values are estimates and can vary based on the exact sausage and rice used.

Storage:
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave with a splash of water or broth to keep the rice from drying out.

Freezing:
This skillet freezes well for up to 3 months. Portion into freezer safe containers, thaw overnight in the fridge, then reheat gently on the stove or in the microwave.

Frequently asked questions

Can I use a different type of sausage?
Yes. Kielbasa or smoked sausage work well for a milder flavor. For more heat, stick with Andouille or add extra Cajun seasoning.

Can I make this in an Instant Pot?
Yes. Sauté the sausage and vegetables in the Instant Pot, then add the rice, broth, tomatoes, and spices. Seal and cook on High Pressure for 6 minutes, then let the pressure release naturally for 10 minutes before fluffing.

Is this recipe gluten free?
Using plain Andouille sausage and gluten free broth makes this naturally gluten free. Always check your sausage label to be sure.

Can I add more vegetables?
Absolutely. Diced celery, corn, peas, or okra can be added along with the bell pepper for extra texture and flavor.

More Cajun inspired recipes to try

If you enjoy this Cajun sausage and rice skillet, you might also like:

• One pot Cajun shrimp and rice
• Easy jambalaya with chicken and sausage
• Skillet Cajun chicken with rice and peppers
• Spicy Cajun black bean and rice bowls

These dishes share the same bold seasoning and comforting textures, making them great options for rotating into your weekly meal plan.

Final tips for the best Cajun sausage and rice skillet

• Toast the rice and spices for 1–2 minutes before adding the liquids to deepen the flavor.
• Use fire roasted diced tomatoes for a richer, slightly smoky base.
• Let the skillet rest covered for 5 minutes after cooking so the rice finishes steaming and absorbs any remaining moisture.
• Taste before serving and adjust salt, pepper, or cayenne to match your preference.

This Cajun sausage and rice skillet is the kind of dish that feels comforting, flavorful, and a little indulgent, yet still simple enough for a busy weeknight. Give it a try, share your favorite tweaks in the comments, and enjoy a bowl of bold, satisfying flavor.

Print