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Cajun Sausage and Rice Skillet
A hearty one-pan Cajun-inspired rice skillet with andouille, peppers, tomatoes, and tender fluffy rice.
RECIPE AT A GLANCE
15
min
Active Time
35
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Toasting the rice in the seasoned pan helps it absorb flavor. A covered simmer keeps the texture fluffy.
Quick Fixes
Rice is still firm: add a splash of broth and cook 5 more minutes.
Rice is wet: uncover and steam off excess liquid.
Ingredients
Protein
Vegetables
• 1 green bell pepper, diced
• 1 celery stalk, diced
• 3 cloves garlic, minced
• 1/2 cup frozen peas, optional
Seasoning
• 2 teaspoons Cajun seasoning
• 1/2 teaspoon smoked paprika
Pasta & Grains
Sauce
• 1 1/2 cups low-sodium chicken broth
Topping
How to Make It
1
Heat olive oil in a large skillet with a lid over medium heat. Add sausage and cook for 4 to 5 minutes, until browned.
2
Add onion, bell pepper, and celery. Cook for 4 to 5 minutes, until softened, then stir in garlic, Cajun seasoning, and smoked paprika.
3
Stir in rinsed rice and cook for 1 minute so the grains pick up flavor from the pan.
4
Add diced tomatoes and chicken broth. Bring to a simmer, cover, reduce heat to low, and cook for 18 to 20 minutes.
5
Turn off the heat and let the skillet rest covered for 5 minutes. Stir in peas if using and let the residual heat warm them.
6
Fluff the rice, taste for seasoning, and finish with sliced scallions.
Store
Store up to 4 days.
Reheat
Reheat in the microwave or stovetop.
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MORE ONE-PAN FAVORITES
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Avo's Tip
After simmering, let the skillet rest covered for 5 minutes so the rice finishes steaming evenly.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use brown rice?
Brown rice needs more liquid and a longer cook time, so white long-grain rice is best for this timing.
Can I add shrimp?
Yes. Add peeled shrimp during the last 5 minutes of cooking and simmer until opaque.
Is this the same as jambalaya?
No. It has jambalaya-style flavors, but this version is a simpler Cajun-inspired weeknight skillet.
Cajun Sausage and Rice Skillet
Ingredients
—
—
12 oz andouille sausage, sliced
—
—
1 small yellow onion, diced
—
—
1 green bell pepper, diced
—
—
1 celery stalk, diced
—
—
3 cloves garlic, minced
—
—
1 tablespoon olive oil
—
—
1 cup long-grain white rice, rinsed
—
—
1 can diced tomatoes, 14.5 oz, undrained
—
—
1 1/2 cups low-sodium chicken broth
—
—
2 teaspoons Cajun seasoning
—
—
1/2 teaspoon smoked paprika
—
—
1/2 cup frozen peas, optional
—
—
Sliced scallions, for serving
Instructions
1
Heat olive oil in a large skillet with a lid over medium heat. Add sausage and cook for 4 to 5 minutes, until browned.
2
Add onion, bell pepper, and celery. Cook for 4 to 5 minutes, until softened, then stir in garlic, Cajun seasoning, and smoked paprika.
3
Stir in rinsed rice and cook for 1 minute so the grains pick up flavor from the pan.
4
Add diced tomatoes and chicken broth. Bring to a simmer, cover, reduce heat to low, and cook for 18 to 20 minutes.
5
Turn off the heat and let the skillet rest covered for 5 minutes. Stir in peas if using and let the residual heat warm them.
6
Fluff the rice, taste for seasoning, and finish with sliced scallions.
15
min
active
35
min
total
4
servings
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