Cajun Sausage and Rice Skillet

This vibrant one-pan dinner combining smoky sausage, aromatic Cajun seasoning, bell peppers, and tender rice reminds me of a simplified jambalaya, but it’s all done in one skillet and ready in about 30 minutes.

Why You’ll Love This Recipe

I love how it delivers big, bold flavors with minimal cleanup. It’s a complete meal in one dish—protein, veggies, and starch all together. Plus, the smoky sausage and Cajun seasoning give it that irresistible Southern flair.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12–16 oz andouille or smoked sausage, sliced

• 1 Tbsp olive oil

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• ½ small yellow onion, chopped

• 2–3 cloves garlic, minced

• 1 Tbsp Cajun seasoning

• ½ tsp dried oregano

• ¼ tsp smoked paprika

• 14–15 oz can diced tomatoes (undrained)

• 1 cup long grain white rice

• 1½ cups chicken broth

• 2 scallions, sliced

directions

1. Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 5 minutes.

2. Stir in peppers, onion, garlic, Cajun seasoning, oregano, and smoked paprika. Cook, stirring often, until the vegetables soften, about 5 minutes.

3. Add diced tomatoes (with their juices), broth, and rice. Stir to combine and bring to a boil.

4. Reduce heat to low, cover, and simmer until rice absorbs the liquid, about 20 minutes.

5. Remove from heat, let rest covered for 5 minutes, then fluff and garnish with scallions.

Servings and timing

• Servings: about 6 people

• Prep time: ~13 minutes

• Cook time: ~20 minutes simmer, plus browning (~33 min total)

• Total time: ~33 minutes

Variations

• I’ve swapped andouille for kielbasa if needed.

• Adding a jalapeño or red pepper flakes turns up the heat.

• I like stirring in peas during the last few minutes to add color, like in the Prevention RD version

• Switching to Italian sausage with Italian seasoning gives it a whole different twist.

storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days. To reheat, I microwave servings until warmed through, or reheat gently on the stovetop with a splash of broth to revive the moisture. You can also freeze portions for up to 3 months; I thaw them before reheating.

FAQs

What type of sausage works best?

I prefer andouille for that smoky Cajun flavor, but kielbasa or any smoked sausage works great, too

Is there a way to make it less spicy?

Yes—I go with mild sausage and reduce or skip any cayenne. You can also tone down the Cajun seasoning.

Can I use brown rice instead of white?

I’ve seen tips that brown rice works if I add another cup of broth and extend the simmer time by 20 minutes or so Budget Bytes.

Can I prep it ahead of time?

Absolutely. I brown the sausage and veggies ahead, then cool, cover, and refrigerate. When I’m ready, I stir in the rice, broth, and tomatoes, and proceed with cooking.

How do I know the rice is done?

I look for no visible liquid left and test by tasting. Rice should be tender but not mushy. If it’s too firm, I cover it again for a few extra minutes.

Conclusion

I love how this Cajun Sausage and Rice Skillet brings bold, comforting flavors together in one pan, without hours in the kitchen. It’s perfect for a easy weeknight dinner, and leftovers are just as good the next day. Want to spice it up or simplify it—this recipe flexes beautifully to match my mood.

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