Cajun rice and sausage skillet is a hearty, flavorful one-pan dinner that brings the bold, spicy tastes of Louisiana straight to your table. This satisfying dish combines smoky Cajun sausage with fluffy rice, the holy trinity of Cajun cooking (onion, bell pepper, and celery), and a blend of aromatic spices that create layers of flavor in every bite. The rice cooks directly in seasoned broth, absorbing all those wonderful Cajun flavors while the sausage adds richness and a slight kick. Whether you’re craving comfort food with a spicy twist, need a quick weeknight dinner that uses simple ingredients, or want to explore Louisiana cuisine without complicated techniques, this Cajun rice and sausage skillet delivers big flavor with minimal effort and cleanup. It’s the kind of dish that warms you from the inside out and keeps everyone coming back for more.
Serving Quantity: Serves 6 people
Cooking Time: 45 minutes (including 10 minutes prep time and 35 minutes cooking time)
1. Ingredients
- One pound Cajun or andouille sausage, sliced into half-inch rounds
- One and one-half cups long-grain white rice, uncooked
- Three cups chicken broth
- One large onion, diced
- One green bell pepper, diced
- One red bell pepper, diced
- Two celery stalks, diced
- Four cloves garlic, minced
- One can diced tomatoes (14.5 ounces), with juice
- Two tablespoons olive oil
- Two tablespoons Cajun seasoning
- One teaspoon smoked paprika
- Half teaspoon dried thyme
- Half teaspoon dried oregano
- One teaspoon salt
- Half teaspoon black pepper
- Quarter teaspoon cayenne pepper (adjust to taste)
- Two bay leaves
- Three green onions, sliced
- Two tablespoons fresh parsley, chopped
- Hot sauce for serving (optional)
2. Prepare Your Ingredients
Before you start cooking, do all your prep work. Slice the sausage into half-inch thick rounds. Dice the onion, both bell peppers, and celery into small, uniform pieces about a quarter inch in size. This classic vegetable combination is called the holy trinity in Cajun and Creole cooking and forms the flavor foundation. Mince the garlic finely. Slice the green onions, keeping the white and green parts separate. Chop the parsley. Having everything prepped makes the cooking process smooth and prevents anything from burning while you’re chopping.
3. Brown the Sausage
Heat a large, deep skillet or sauté pan with a lid over medium-high heat. Add one tablespoon of olive oil and let it heat until shimmering. Add the sliced sausage in a single layer, working in batches if needed to avoid crowding. Cook for 3 to 4 minutes per side until the sausage develops nice brown, caramelized edges. The browning adds depth of flavor and renders some of the fat. Use a slotted spoon to transfer the browned sausage to a plate, leaving the flavorful drippings in the pan.
4. Sauté the Holy Trinity
Add the remaining tablespoon of olive oil to the pan with the sausage drippings. Add the diced onion, both bell peppers, and celery. This is the holy trinity that’s essential to authentic Cajun flavor. Cook over medium heat for 6 to 7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. The vegetables will pick up all those delicious browned bits from the sausage. Add the minced garlic and cook for another minute, stirring constantly, until fragrant.
5. Toast the Rice
Add the uncooked rice to the skillet with the vegetables. Stir constantly for about 2 minutes, toasting the rice lightly. This toasting step is important as it helps the grains stay separate and adds a slightly nutty flavor. The rice should be well coated with the oil and mixed thoroughly with the vegetables. You’ll hear a slight crackling sound as the rice toasts. Make sure every grain gets coated and no clumps form.
6. Add Spices and Tomatoes
Add the Cajun seasoning, smoked paprika, dried thyme, dried oregano, salt, black pepper, and cayenne pepper to the skillet. Stir constantly for about 1 minute to toast the spices and coat the rice and vegetables. The spices should smell fragrant and aromatic. Pour in the diced tomatoes with their juice, stirring to combine. The tomatoes add acidity, moisture, and help create the flavorful base for the rice to cook in.
7. Add Broth and Sausage
Pour in the chicken broth, stirring to combine everything thoroughly. Scrape the bottom of the pan with a wooden spoon to release any browned bits stuck there. These bits add incredible flavor to the dish. Return the browned sausage to the skillet, distributing it evenly throughout the rice mixture. Add the bay leaves, pushing them down into the liquid. The broth should just barely cover the rice. If it doesn’t, add a bit more broth or water.
8. Bring to a Boil
Increase the heat to high and bring the mixture to a rolling boil. This should take about 3 to 4 minutes. Once boiling, stir once more to make sure nothing is sticking to the bottom. The liquid will be bubbling vigorously and you’ll see steam rising. This initial boil helps jumpstart the rice cooking process. Make sure the rice is evenly distributed and not all clumped in one area.
9. Reduce and Simmer
Once the mixture is boiling, immediately reduce the heat to low so it maintains just a gentle simmer. You should see small bubbles breaking the surface but not a vigorous boil. Cover the skillet tightly with a lid. Let it cook undisturbed for 20 minutes. Don’t lift the lid during this time as the steam is what cooks the rice. Resist the temptation to peek or stir. The rice needs consistent heat and steam to cook properly.
10. Check the Rice
After 20 minutes, lift the lid and check the rice. The grains should be tender with no hard center when you bite into one, and all the liquid should be absorbed. If there’s still liquid and the rice is crunchy, cover and cook for another 5 minutes. If the liquid is gone but the rice is still hard, add a quarter cup of water, cover, and cook for 5 more minutes. The rice should be fluffy, not mushy or crunchy.
11. Fluff and Rest
Once the rice is perfectly cooked, turn off the heat. Remove and discard the bay leaves. Use a fork to gently fluff the rice, breaking up any clumps and distributing the sausage and vegetables evenly throughout. Cover the skillet again and let it rest off the heat for 5 minutes. This resting time allows the rice to finish steaming and any remaining moisture to be absorbed. The texture improves dramatically during this rest.
12. Add Fresh Herbs
After resting, remove the lid and add most of the sliced green onions and chopped fresh parsley, reserving some for garnish. Fold them gently into the rice using a fork. The fresh herbs add brightness and a pop of color that contrasts beautifully with the deep, earthy flavors of the Cajun spices. The heat from the rice will slightly wilt the herbs and release their aromatic oils. Taste and adjust seasoning with more salt, pepper, or Cajun seasoning if needed.
13. Serve Family Style
You can serve the Cajun rice and sausage directly from the skillet for a rustic, family-style presentation. Garnish the top with the reserved green onions and parsley for a beautiful finish. The dish should be colorful with the red and green bell peppers, golden rice, browned sausage, and bright green herbs all visible. Set out hot sauce on the side for those who want extra heat. The combination of smoky sausage, perfectly cooked rice, and bold Cajun flavors is irresistible.
14. Plating Individual Servings
For a more formal presentation, use a large spoon or rice paddle to portion the rice onto individual plates or into shallow bowls. Make sure each serving gets a good mix of rice, sausage, and vegetables. Garnish each plate with a sprinkle of fresh herbs and a lemon wedge on the side. The squeeze of fresh lemon brightens all the flavors and cuts through the richness. Serve hot with crusty French bread on the side for soaking up any flavorful bits.
15. Pairing Suggestions
Cajun rice and sausage is hearty enough to be a complete meal on its own, but it pairs wonderfully with Southern sides. Serve it with a simple green salad with a tangy vinaigrette to cut through the richness. Coleslaw provides cool, creamy contrast. Cornbread or crusty bread is perfect for soaking up the flavorful rice. Collard greens or green beans add color and nutrition. A cold beer or sweet tea complements the spicy, savory flavors perfectly.
16. Variations to Try
Make this dish your own with simple additions or substitutions. Add shrimp during the last 5 minutes of cooking for a seafood version. Use chicken sausage or turkey sausage for a leaner option. Add kidney beans for extra protein and fiber. Stir in okra for authentic Louisiana flavor and thickening. Use brown rice instead of white, adding 10 to 15 more minutes of cooking time and extra liquid. Add corn kernels for sweetness. Make it spicier with extra cayenne or diced jalapeños.
17. Storage and Reheating
Store leftover Cajun rice and sausage in an airtight container in the refrigerator for up to 4 days. The rice will absorb more liquid as it sits and become drier. When reheating, add a few tablespoons of broth or water to restore moisture. Reheat in a covered skillet over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions, covering with a damp paper towel to prevent drying. Add fresh herbs after reheating to brighten the flavors.
18. Make It Your Own
This recipe is wonderfully adaptable to what you have on hand. Can’t find andouille sausage? Use kielbasa, chorizo, or even Italian sausage. No fresh bell peppers? Use frozen mixed peppers. Want it vegetarian? Omit the sausage, use vegetable broth, and add extra beans and vegetables. Prefer spicier food? Double the Cajun seasoning and cayenne. Like it milder? Reduce the spices and use a mild sausage. The basic technique stays the same regardless of variations.
19. Nutrition Information Per Serving
- Calories: 485
- Total fat: 22 grams
- Saturated fat: 7 grams
- Cholesterol: 55 milligrams
- Sodium: 1,320 milligrams
- Total carbohydrates: 52 grams
- Dietary fiber: 4 grams
- Sugars: 6 grams
- Protein: 18 grams
20. Helpful Tips for Perfect Cajun Rice and Sausage
- Use authentic andouille or Cajun sausage for the most authentic flavor and proper spice level.
- Brown the sausage well before adding other ingredients for deeper, richer flavor throughout.
- Don’t skip toasting the rice in the pan as this prevents it from becoming mushy and sticky.
- Use the correct rice-to-liquid ratio of 1 to 2 for perfectly fluffy rice every time.
- Don’t lift the lid while the rice is cooking or you’ll release essential steam needed for proper cooking.
- Let the rice rest covered after cooking for the best texture and to allow remaining moisture to absorb.
- Fluff with a fork rather than stirring with a spoon to keep the grains separate and fluffy.
- Adjust the spice level to your preference by increasing or decreasing the Cajun seasoning and cayenne.
- Add fresh herbs at the end rather than cooking them to preserve their bright color and fresh flavor.
- Make extra because this dish is even better the next day when the flavors have melded together.
