One-Pan Cajun Sausage and Rice Skillet Recipe
This One-Pan Cajun Sausage and Rice Skillet is a hearty and flavorful dish that combines smoky sausage with a medley of vegetables and seasoned rice. Perfect for a weeknight dinner, this recipe is not only easy to make but also minimizes cleanup with just one pan.
Equipment
- 1 large skillet or frying pan
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 12 ounces Cajun or Andouille sausage, sliced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- to taste salt
- to taste pepper
- 2 green onions, sliced for garnish
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove and set aside.
- In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Sauté for about 3-4 minutes until the vegetables soften.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the rice and cook for 1-2 minutes, allowing the rice to absorb the flavors.
- Pour in the chicken broth and diced tomatoes. Add the Cajun seasoning, smoked paprika, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and cover. Let it simmer for about 15 minutes or until the rice is cooked and has absorbed most of the liquid.
- Add the browned sausage back into the skillet, stirring to combine. Cook for an additional 2-3 minutes until heated through.
- Remove from heat and garnish with sliced green onions and chopped parsley before serving.
Notes
You can substitute the sausage with chicken or shrimp if desired.
For extra spice, consider adding a pinch of cayenne pepper or some hot sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.