Cajun Sausage and Rice Skillet

What the heck is this?

So last summer, I was trying to clean out my fridge before a trip and had some andouille sausage that was about to go bad. Threw it in a pan with some rice, peppers, and whatever cajun seasoning I could find in the back of my cabinet, and BAM! This one-pan wonder was born. It’s basically Louisiana in a skillet – spicy, hearty, and stupid easy to make. The kind of meal that makes your neighbors knock on your door asking what that amazing smell is. My friend Mark now requests this literally every time he comes over for dinner, so you know it’s good.

Why You’ll Love This Recipe

Listen, I’m not gonna oversell this, but this recipe might change your life:

• It’s a ONE PAN meal. I repeat: ONE PAN. That means minimal dishes, which is always a win in my book.
• Ready in about 30 minutes, which is clutch on those “I’m starving and might eat the furniture” kind of nights.
• The leftovers? Even better the next day. Trust me on this one.
• It’s basically impossible to mess up. Seriously, I’ve made this while on a work call and it still turned out amazing.
• Customize the heat level to your preference – make it “Louisiana mild” or “call the fire department” hot.
• It’s budget-friendly but tastes like something from a restaurant with “& Sons” in the name.
• Perfect for meal prep if you’re into that sort of thing (I usually am for like the first two weeks of January).

The Good Stuff You’ll Need

• 1 lb andouille sausage (the real stuff if you can find it, but any smoked sausage works)
• 1 medium onion, diced (yellow or white, doesn’t matter)
• 1 green bell pepper, chopped (red works too if that’s what you’ve got)
• 1 red bell pepper, chopped (for color and sweetness)
• 3-4 cloves garlic, minced (or more if you’re a garlic fiend like me)
• 1 cup uncooked long-grain white rice (not instant!)
• 2 cups chicken broth (low sodium if you’re watching your salt)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted if you’re feeling fancy)
• 2-3 tablespoons Cajun seasoning (store-bought or homemade – I’ll hook you up with a recipe below)
• 2 tablespoons olive oil or vegetable oil
• 1 tablespoon Worcestershire sauce (adds that secret something-something)
• 1 teaspoon dried thyme
• 2 bay leaves
• Hot sauce to taste (Crystal or Louisiana are my go-tos)
• Salt and pepper to taste
• Sliced green onions and chopped parsley for garnish (optional, but makes it look like you actually tried)

Quick Homemade Cajun Seasoning (if you don’t have the pre-made stuff):

• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 teaspoon cayenne (more if you like it hot, less if you’re a wimp)
• 1 teaspoon black pepper
• 1 teaspoon white pepper (if you have it)
• 1 teaspoon salt

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Let’s Do This

The Prep (about 10 minutes):

1. Slice your sausage into rounds about 1/4-inch thick. Don’t get too perfectionist about it – rustic is good here.
2. Chop up all your veggies. Again, they don’t need to be perfect – this isn’t Top Chef.
3. If you’re making your own Cajun seasoning, mix all those spices together in a little bowl.

The Cooking Part (about 25 minutes):

1. Grab your largest skillet (cast iron is awesome here, but any large skillet with a lid will work) and heat it up over medium-high heat. Add your oil and let it get hot – like, shimmer-y hot.
2. Throw in the sausage slices and let them get nice and brown on both sides, about 2-3 minutes per side. They’ll smell AMAZING. Try not to eat them all right now.
3. Toss in your onions and bell peppers. Cook until they start to soften, about 3-4 minutes. Add the garlic and cook for another 30 seconds or so. Don’t burn the garlic or you’ll have to start over (been there, done that, ordered pizza instead).
4. Sprinkle in your Cajun seasoning and stir everything around to coat it all. Your kitchen should smell ridiculous at this point.
5. Add the uncooked rice and stir it around for about a minute so it gets coated in all those spices and picks up some color.
6. Pour in the chicken broth, diced tomatoes with their juice, Worcestershire sauce, and drop in those bay leaves and thyme. Stir it all together.
7. Bring the whole thing to a boil, then drop the heat to low, cover the skillet, and let it simmer for about 20 minutes or until the rice is tender and has absorbed most of the liquid. DON’T PEEK! Every time you lift that lid, you’re letting precious steam escape and messing with your rice cooking time.
8. After 20 minutes, check if the rice is done. If it’s still a little crunchy and the liquid is all absorbed, add a splash more broth or water (like 1/4 cup), cover, and cook a few more minutes.
9. Once the rice is tender, kill the heat, take out the bay leaves (nobody wants to bite into those), and let it sit covered for about 5 minutes to finish absorbing any remaining liquid.
10. Give it a taste and adjust seasoning if needed. Add a few dashes of hot sauce if you’re feeling brave.
11. Fluff it up with a fork, top with those sliced green onions and parsley, and serve it up!

Serving Suggestions

• This is a meal in itself, but a simple side salad with some vinaigrette helps cut through the richness.
• Some crusty French bread on the side is perfect for sopping up any extra sauce.
• If you want to get fancy, serve it with a cold beer – something light like an amber ale or lager.
• Set out extra hot sauce on the table for the heat-seekers in your life.
• A dollop of sour cream or plain Greek yogurt on top can cool things down if you went overboard with the spice.
• If you’re feeding a crowd, this pairs great with some grilled shrimp skewers on the side.

Switch It Up

This recipe is pretty forgiving. Here are some ways to make it your own:

• Protein Swap: Chicken thighs cut into chunks work great instead of sausage. Or do both if you’re feeling ambitious!
• Seafood Version: Throw in some shrimp during the last 5 minutes of cooking for a sort of pseudo-jambalaya situation. So good.
• Veggie Boost: Add a diced zucchini or some okra along with the peppers. Frozen okra works fine – no need to get fancy.
• Rice Alternatives: Brown rice works too, but you’ll need to add about 10-15 minutes to the cooking time and maybe a touch more liquid. Wild rice? Don’t even try it in this recipe unless you’ve got all day.
• Vegetarian Option: Use a plant-based sausage, vegetable broth, and add a can of red beans. Different vibe but still delicious.
• Extra-Fancy Version: Stir in some cooked crawfish tails right at the end. If you can get your hands on them, it’s a game-changer.

Storage & Leftover Magic

• This stuff keeps beautifully in the fridge for 3-4 days. The flavors actually get better overnight.
• To reheat, add a little splash of water or broth before microwaving so the rice doesn’t dry out.
• For meal prep, portion it into containers and you’ve got lunch sorted for days.
• You can freeze this for up to 3 months. The texture of the peppers will change a bit, but the flavor stays solid.
• Leftover remix: Stuff this into bell peppers, top with cheese, and bake until bubbly for a whole new meal.

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Questions People Actually Ask

Q: Can I use kielbasa instead of andouille?
A: Absolutely! The flavor profile will be a bit different (less spicy), but still delicious. You might want to add a bit more Cajun seasoning to compensate.

Q: My family doesn’t do spicy. Can I make this mild?
A: Sure! Cut the Cajun seasoning in half and skip the cayenne altogether. You can always serve hot sauce on the side for those who want to crank up the heat.

Q: Can I make this in an Instant Pot?
A: Heck yes! Sauté everything using the sauté function first, then add all ingredients, seal, and cook on high pressure for 5 minutes with a 10-minute natural release. The liquid ratio might need slight adjusting – try 1 3/4 cups broth instead of 2.

Q: Is this gluten-free?
A: The base recipe is, but double-check your sausage and Worcestershire sauce labels. Some brands sneak gluten in there.

Q: I don’t have a skillet with a lid. What now?
A: Aluminum foil makes a decent emergency lid. Just crimp it tightly around the edges of your pan. Or transfer everything to a pot with a lid after the sautéing steps.

Q: How spicy is this really?
A: With the amounts listed, I’d call it a medium heat that most people can handle. But hey, spice tolerance is personal! If you’re unsure, start with half the Cajun seasoning and work your way up.

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