Cajun Sausage and Rice Skillet

by
Cajun Sausage and Rice Skillet

Cajun Sausage and Rice Skillet (One-Pan Dinner in 30 Minutes!)

Introduction – Comfort Food with a Kick

On busy weeknights, nothing beats the simplicity of a one-pan dinner. Fewer dishes, faster cooking, and bold flavors all in one skillet  that’s my kind of recipe. And if you love smoky, spicy, deeply satisfying meals, then this Cajun Sausage and Rice Skillet deserves a permanent spot in your dinner rotation.

This recipe was inspired by my first trip to Louisiana, where the streets smelled of smoky sausage, jambalaya, and spicy gumbo simmering in big pots. Cajun cuisine is about comfort, resourcefulness, and flavor. It’s the kind of food that hugs you from the inside out. And this skillet captures that soul in under 30 minutes.

What Makes This Cajun Sausage and Rice Skillet Special

  • One-Pan Simplicity: Everything cooks in a single skillet.

  • Bold Cajun Flavor: A perfect blend of spices, sausage, and rice.

  • 30-Minute Meal: Dinner on the table in half an hour.

  • Budget-Friendly: Simple pantry staples stretch into a hearty meal.

  • Customizable: Easily adapted for spice levels, proteins, or dietary needs.

Cajun Cuisine: A Quick Background 🇺🇸

Cajun food comes from the Acadian people of Louisiana French settlers who brought rustic, hearty cooking traditions. They embraced local ingredients (rice, peppers, seafood, sausage) and created dishes that were rich in spice, flavor, and culture.

The “Holy Trinity” of Cajun cooking onion, celery, and bell pepper is the base of countless recipes, from gumbo to jambalaya. This skillet honors that tradition while making it approachable for home cooks who want authentic flavor without hours of simmering.

Ingredients Breakdown

Smoked Sausage

  • Andouille sausage is the gold standard for Cajun recipes: smoky, garlicky, and spicy.

  • Substitutes: Kielbasa, chorizo, or even chicken sausage for a lighter option.

Rice

  • Long-grain white rice works best it cooks fluffy, not sticky.

  • Substitutes: Jasmine, basmati, or even brown rice (adjust cooking time).

Vegetables

  • Bell peppers, onion, celery the Cajun “Holy Trinity.”

  • Garlic adds depth, while jalapeños can kick up the heat.

Cajun Seasoning

A mix of paprika, cayenne, thyme, garlic powder, and onion powder. Store-bought blends work too but homemade lets you control the heat.

Broth

Chicken broth enhances flavor and ensures the rice cooks evenly. For a deeper taste, add a splash of tomato paste.

Step-by-Step Instructions

  1. Brown the Sausage
    Heat oil in a large skillet. Add sliced sausage and cook until browned, about 3–4 minutes per side. Remove and set aside.

  2. Sauté the Veggies
    In the same pan, add onion, celery, and bell pepper. Cook until softened, 5 minutes. Stir in garlic and Cajun seasoning.

  3. Toast the Rice
    Stir in uncooked rice and toast for 2 minutes. This adds nuttiness and prevents mushy texture.

  4. Add Broth & Simmer
    Pour in chicken broth. Return sausage to the skillet. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, until rice is tender.

  5. Fluff & Garnish
    Remove from heat. Let sit 5 minutes. Fluff with a fork, sprinkle parsley, and serve with hot sauce or lime wedges.

Tips for Success

  • Use a heavy skillet or Dutch oven for even cooking.

  • Don’t peek too often steam is key for fluffy rice.

  • Adjust Cajun seasoning depending on your heat preference.

  • For extra richness, stir in a knob of butter at the end.

Variations & Twists

  • Shrimp + Sausage Jambalaya Style: Add shrimp in the last 5 minutes.

  • Cheesy Cajun Rice: Stir in shredded cheddar before serving.

  • Tex-Mex Fusion: Add black beans, corn, and salsa.

  • Vegetarian Cajun Rice: Replace sausage with smoked tofu or chickpeas.

  • Brown Rice Version: Increase broth and cooking time.

Meal Prep & Storage

  • Refrigerate: Keeps 4 days in an airtight container.

  • Freeze: Up to 2 months. Defrost overnight and reheat with broth.

  • Meal Prep Tip: Divide into containers for easy lunches.

Nutrition Breakdown (per serving, 4 servings)

  • Calories: ~420

  • Protein: 18 g

  • Carbs: 45 g

  • Fat: 18 g

  • Fiber: 3 g

FAQs

Q: Can I make this with brown rice?
Yes, but add ½ cup more broth and cook 15 minutes longer.

Q: Is Cajun seasoning spicy?
It’s bold but not overwhelming. For less spice, cut cayenne in half.

Q: Can I use instant rice?
Yes reduce broth slightly and cook just 10 minutes.

Q: What’s the difference between Cajun and Creole rice dishes?
Cajun is rustic and smoky; Creole often includes tomatoes.

Q: Can I make it vegetarian?
Yes substitute sausage with beans or veggie sausage.

Q: Can I double the recipe?
Yes, but use a wider skillet or Dutch oven for even cooking.

Q: How do I keep rice from burning?
Use medium-low heat, a heavy skillet, and don’t stir while simmering.

Conclusion

This Cajun Sausage and Rice Skillet is everything a weeknight dinner should be: quick, hearty, flavorful, and cooked in just one pan. It brings Cajun comfort food straight to your table with minimal effort.

Whether you’re new to Cajun cooking or just love a bold, easy dinner, this recipe will become a favorite. Try it once, and you’ll find yourself making it again and again.

Leave a comment