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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Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering. Add sliced sausage in a single layer and brown for 3 minutes per side until deeply caramelized. Remove to a plate and set aside, leaving the rendered fat in the pan.

2. Reduce heat to medium. Add diced onion, green bell pepper, and red bell pepper to the skillet. Cook for 4 minutes, stirring occasionally, until the onion is translucent and the peppers soften.

3. Add minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.

4. Add the rinsed rice to the skillet and toast for 2 minutes, stirring constantly, until the grains turn slightly translucent at the edges and you hear a faint crackling sound.

5. Sprinkle Cajun seasoning and smoked paprika over the rice and stir for 30 seconds to bloom the spices in the hot oil. The kitchen should smell smoky and warm.

6. Pour in the chicken broth and the undrained fire-roasted diced tomatoes. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat to low.

7. Cover the skillet with a tight-fitting lid and simmer for 20 minutes. Do not lift the lid or stir during this time.

8. Turn off the heat entirely and let the skillet rest covered for 5 minutes so the rice finishes cooking and the moisture redistributes.

9. Remove the lid and fluff the rice gently with a fork. Fold the browned sausage slices back into the skillet along with the heavy cream. Stir gently to coat the rice in the silky sauce.

10. Taste and season with salt and black pepper if needed. Sprinkle with sliced green onions and serve directly from the skillet.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in a skillet over medium-low heat with a splash of chicken broth to loosen the rice.

For a spicier version, add 1/4 teaspoon cayenne pepper when blooming the Cajun seasoning. For a milder version, reduce the Cajun seasoning to 2 teaspoons and add 1/2 teaspoon extra smoked paprika.

Do not substitute short grain or arborio rice, as they will turn gummy and sticky. Long grain white rice is essential for the fluffy, separate texture.

If your Cajun seasoning blend is high in salt, reduce the amount by 1/2 teaspoon and taste the broth before covering the pan.

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
Sodium: 1480 mg
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