How to make Cajun rice and sausage?

Start by browning sliced andouille or smoked sausage in a skillet, then remove it and saute diced onion, bell pepper, and garlic in the rendered fat. Toast long grain rice briefly, add Cajun seasoning, chicken broth, and fire-roasted diced tomatoes, cover, and simmer for twenty minutes. Rest off the heat for five minutes, then fold the sausage back in with a splash of heavy cream.

What is Cajun sausage and rice called?

In Louisiana cooking, a dish combining rice, sausage, and vegetables simmered together is often called "dirty rice" when ground meat is used, or simply "Cajun rice." A Cajun sausage and rice skillet is a skillet-based version that uses whole sausage slices rather than ground meat, giving it a heartier, more substantial texture than traditional dirty rice.

What is a Louisiana rice dish with sausage?

The most famous Louisiana rice dish with sausage is jambalaya, which combines rice, smoked sausage, vegetables, and sometimes seafood or chicken in a single pot. Jambalaya can be Creole style with tomatoes or Cajun style without them. This Cajun sausage and rice skillet is a simplified, weeknight-friendly take on those flavors using one pan and minimal prep.

Does Cajun seasoning go with rice?

Yes, Cajun seasoning pairs naturally with rice. The paprika, garlic, cayenne, and herbs in Cajun seasoning bloom when toasted in hot oil before the liquid goes in, which coats the rice grains with flavor as they cook. The seasoning infuses the cooking broth, so every grain absorbs the taste rather than just sitting on top of seasoned sauce.

Cajun Sausage and Rice Skillet in 40 Minutes

Name: Smoky, Creamy Cajun Sausage and Rice Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb andouille or smoked sausage, sliced into 1/4 inch rounds; 1 tbsp olive oil; 1 cup long grain white rice, rinsed; 1 large yellow onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 tbsp Cajun seasoning; 1/4 tsp smoked paprika; 2 cups low-sodium chicken broth; 1 can (14.5 oz) fire-roasted diced tomatoes, undrained; 2 tbsp heavy cream; 3 green onions, sliced; Salt and black pepper to taste

Description

A one-pan dinner of browned andouille sausage, fire-roasted tomatoes, and long grain rice simmered in Cajun-spiced chicken broth, finished with heavy cream for a silky, smoky skillet meal that is ready in 40 minutes.

Ingredients

Scale

For the skillet:

1 lb andouille or smoked sausage, sliced into 1/4 inch rounds

1 tbsp olive oil

1 cup long grain white rice, rinsed

1 large yellow onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 tbsp Cajun seasoning

1/4 tsp smoked paprika

2 cups low-sodium chicken broth

1 can (14.5 oz) fire-roasted diced tomatoes, undrained

2 tbsp heavy cream

3 green onions, sliced

Salt and black pepper to taste

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Prep Time: 10 min
Rest Time: 5 min
Cook Time: 25 min
Category: Dinner, Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 612 kcal
Sugar: 6 g
Fat: 34 g
Saturated Fat: 11 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 85 mg