Cajun Sausage and Rice Skillet — Easy One-Pan Dinner Recipe

introduction

Cajun Sausage and Rice Skillet is a warm, fast, and flavorful meal you can make any night of the week. I love how simple ingredients transform into something satisfying and bold. My name is Amilie Bourgoie, and I approach food the same way I approach life: with creativity, dedication, and a desire to share value. This recipe reflects that same care. It pairs smoky sausage, tender rice, and bright vegetables with a spicy Cajun kick.

People search for Cajun Sausage and Rice Skillet when they want a one-pan dinner that tastes like comfort food but cooks in under an hour. In this article you will learn what the dish is, why it works so well, and how to make it step by step. You will also find ingredient swaps, storage tips, serving ideas, and quick variations. If you want a dependable weeknight meal or a simple crowd-pleaser, this skillet delivers.

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Table of Contents

Table of Contents

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why make this recipe

You should make Cajun Sausage and Rice Skillet for its flavor and ease. It delivers bold Cajun spices without long prep. Smoked sausage adds depth. Rice soaks up the broth and seasoning for a balanced bite. The dish uses pantry staples and one skillet. That cuts cleanup and saves time.

Many cooks want a fast dinner that still feels special. This recipe answers that need. It also works for busy nights, meal prep, and potlucks. You can scale it up or down with ease. If you worry about spicy food, you control the Cajun seasoning level. If you lack fresh vegetables, frozen peppers and onions work well.

how to make Cajun Sausage and Rice Skillet

Start by browning the sausage. Use medium heat to get color and render fat. The browned edges add texture and flavor. Remove excess fat if the pan looks greasy, but leave enough to coat the rice.

Next, add the chopped onion and bell pepper. Sauté until soft and fragrant. Cook long enough for the vegetables to release moisture. That step builds a foundation for the rice. Stir the rice into the pan with the Cajun seasoning. Toast it for a minute to add nuttiness and to help prevent clumping.

Pour in hot chicken broth and bring the pot to a boil. Reduce heat to low, cover, and simmer gently. Cooking low and steady lets the rice absorb liquid evenly. Check for tenderness at about 18 minutes. If the rice needs a few minutes more, add small splashes of broth and keep it covered.

Finish by fluffing the rice with a fork. Taste and adjust salt and pepper. Garnish with sliced green onions. Serve immediately so the rice keeps a tender but slightly firm texture. Avoid removing the lid too often during cooking. That releases steam and can lengthen the cooking time.

Ingredients

• 1 lb smoked sausage, sliced
• 1 cup rice
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 cups chicken broth
• 2 tablespoons Cajun seasoning
• Salt and pepper to taste
• Optional: green onions for garnish

Each ingredient plays a clear role. Smoked sausage gives smoky, savory flavor and fat to cook the rice. Rice provides bulk and absorbs taste. Bell pepper and onion add sweetness and texture. Chicken broth deepens the savory base. Cajun seasoning brings heat and aromatic spices. For swaps, use andouille or kielbasa instead of smoked sausage. Try long-grain white rice for quick cooking, or use brown rice but extend the simmer time and add extra broth. For lower sodium, pick low-sodium broth and reduce added salt. Fresh peppers and onions give the best texture, but frozen mixes work in a pinch.

Directions

1. In a large skillet, cook the sliced smoked sausage over medium heat until browned.
2. Add chopped onion and bell pepper, sauté until softened.
3. Stir in the rice and Cajun seasoning.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for about 20 minutes, or until rice is cooked and liquid is absorbed.
6. Season with salt and pepper to taste.
7. Garnish with green onions if desired and serve warm.

For perfect results, use a heavy skillet with a tight-fitting lid. Browning the sausage first gives the rice better flavor. When you add broth, scrape any browned bits from the pan with a spoon. That adds depth. Keep the heat low during simmering and avoid lifting the lid too often. If the rice cooks faster than the sausage, cut the sausage thinner next time. If the dish seems dry, stir in an extra 1/4 cup of broth and cover for a few minutes.

how to serve Cajun Sausage and Rice Skillet

Serve this dish hot from the pan. It pairs well with a simple green salad or steamed vegetables to add brightness. Spoon some tart pickles or a lemon wedge on the side to cut the richness. For heat lovers, offer hot sauce or extra Cajun seasoning at the table.

Texture and balance matter. The sausage adds chew and fat. The rice should be tender but not mushy. The peppers and onions provide a crisp contrast. Garnish with sliced green onions or fresh parsley for a fresh finish. This skillet works for casual weeknight dinners and for feeding a small crowd at gatherings.

how to store Cajun Sausage and Rice Skillet

Cool the skillet to room temperature for no more than two hours. Transfer leftovers to an airtight container. Refrigerate for up to four days. Reheat gently in a skillet over medium-low heat. Add a splash of broth or water to restore moisture. Cover the pan to heat through.

To freeze, portion the cooled dish into freezer-safe containers. Freeze for up to three months. Thaw overnight in the refrigerator before reheating. For food safety, reheat leftovers to an internal temperature of 165°F (74°C). Avoid reheating more than once.

tips to make Cajun Sausage and Rice Skillet

Use hot broth for faster absorption. Toast the rice briefly before adding liquid to deepen flavor. If you use brown rice, increase simmer time and add extra broth. Adjust Cajun seasoning to your heat tolerance. When browning sausage, try to get a few crisp edges; those bits add texture. If the dish looks oily after browning the sausage, spoon off excess fat before adding vegetables. Finally, let the skillet rest covered for five minutes after cooking to let flavors settle.

variation (if any)

• Shrimp and Sausage Skillet: Replace half the sausage with peeled shrimp in the last 5 minutes of cooking. Shrimp cooks fast and adds a sweet contrast.
• Vegetarian Version: Swap sausage for smoked tofu or tempeh and use vegetable broth. Add extra bell peppers and smoked paprika for depth.
• Creamy Cajun Rice: Stir in 1/4 cup heavy cream or a few tablespoons of cream cheese at the end for a creamier texture.
• Cheesy Rice Bake: After cooking, sprinkle shredded cheddar over the top and broil for 2–3 minutes for a bubbly crust.
• Spicy Tomato Twist: Add a can (14 oz) diced tomatoes with green chiles when you add the broth for a zesty version.

Each variation keeps the core method but shifts protein or texture. These swaps let you use what you have on hand and adapt to dietary needs.

FAQs

Conclusion

This recipe shows how simple ingredients make a bold meal. Cajun Sausage and Rice Skillet gives you savory sausage, tender rice, and bright vegetables in one pan. It cooks quickly and stores well. Try the variations to fit your family or pantry. For a different take, compare this to the Budget Bytes Cajun Sausage and Rice Skillet recipe and to the version at Cajun Sausage and Rice | Buns In My Oven. You can also view another easy one-pan version at Cajun Sausage & Rice Skillet (Easy One Pan Dinner!) for further inspiration.