One-Pot Cajun Andouille Sausage and Rice Skillet
This easy, flavorful one-pot dish combines spicy Andouille sausage, bell peppers, and aromatic Cajun spices with tender rice for a quick, satisfying meal perfect for busy weeknights.
Ingredients
Check ingredients as you go.
- Main
- Vegetables
- Spices
- Seasoning
- Garnish
Let’s make it
Main
Heat olive oil in a large skillet over medium heat. Add sliced Andouille sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
Vegetables
Add diced onion and bell peppers to the skillet. Sauté until softened, about 4-5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
Spices
Return the browned Andouille sausage to the skillet with the vegetables. Stir in Cajun seasoning and smoked paprika, mixing well to coat the ingredients.
Main
Add the uncooked rice to the skillet and stir for 1-2 minutes to lightly toast it and mix with the sausage and vegetables.
Main
Pour in the chicken broth and stir to combine. Bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
Finishing
Once cooked, fluff the rice with a fork. Taste and add salt and black pepper as needed. Garnish with sliced green onions before serving.
Tips & notes
Use pre-sliced Andouille sausage or smoked sausage to save prep time. To boost veggie content, add diced celery or tomatoes with the bell peppers. Stir occasionally during simmering to prevent sticking, but be gentle to avoid breaking the rice grains.
Saving it for later
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 to 4 days for best quality. Do not freeze as the texture of the rice may degrade.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to restore moisture. Stir occasionally until heated through. Alternatively, microwave in a covered dish for 1-2 minutes, stirring halfway through.
