If you're craving bold Southern flavor without dirtying half the pots in your kitchen, this Cajun sausage and rice recipe has your name written all over it.
Smoky sausage, colorful bell peppers, tender rice, and just the right kick of Cajun spice all come together in one skillet for a hearty, weeknight-friendly meal that tastes like it simmered all day.
And the best part? Like my Creamy Cajun Shrimp and Cajun Red Beans and Rice, it's ready in under an hour, with minimal prep and almost no cleanup. Think of it as comfort food with a Cajun attitude.
Quick look at the recipe
- Time: 10 minutes prep, plus 40 minutes total cook
- Main ingredients: smoked sausage, vegetables and rice
- Flavor profile: Smoky sausage, sweet peppers, tender rice, and bold Cajun spices create a savory, slightly spicy one-skillet comfort dish with layers of Southern flavor.
- Servings: 4-5
- Difficulty: Easy enough for a Tuesday, tasty enough for company
This one-pot wonder simmers sausage, peppers, onions, celery, and rice with Cajun seasoning in chicken broth until tender and flavorful. Everything cooks together in the same skillet, making it a true "fix it and forget it" dinner.
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Why you'll love this recipe
- One skillet means less cleanup and more time at the table.
- Bold Cajun flavor without being overpowering.
- Like my Shrimp and Chicken Fried Rice, it’s easy to customize with chicken or shrimp.
- Budget-friendly, pantry-staple ingredients.
- Perfect for meal prep, leftovers reheat beautifully.
"Southern comfort food made simple and shareable; that's what this recipe is all about."
Main ingredient notes and easy substitutions
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.
- Cajun sausage: Andouille sausage is a smoked pork sausage that's a Cajun staple. Heat levels vary widely depending on the brand; some are mild and smoky, others are authentically spicy and fiery. Most store-bought andouille is pre-cooked, but always check your package to be sure. For a milder dish, consider using smoked sausage, or kielbasa, instead.
- Rice: Long-grain white rice is best for fluffy, separate grains. Short grain will work, but expect a stickier texture.
- Bell peppers: Any color works. Red and yellow add sweetness, while green leans more savory.
- Cajun seasoning: Cajun seasoning blends can vary from mild and herb-forward to very spicy. If you're using a bold brand like Slap Ya Mama, start with one teaspoon and add more to taste. Creole seasoning is usually milder and more herb-based, so it's a good swap if you want less heat.
- Protein swap: Shrimp or chicken work beautifully. Brown chicken like the sausage, or stir thawed cooked shrimp into the hot rice just before serving.
Recipe variations and twists
- Make it spicier: Add cayenne or extra Cajun seasoning.
- Veggie boost: Toss in zucchini, mushrooms, or spinach in the last 5 minutes.
- Creamy version: Stir in ¼ cup heavy cream or cream cheese after cooking for a silky finish.
- Cheesy twist: Sprinkle shredded cheddar or pepper jack on top before serving.
How to make Cajun Sausage and Rice (step-by-step guide)
- Step 1: Brown the sausage: Heat 1 tablespoon olive oil in a large skillet. Add 14 oz sliced sausage and brown both sides.
- Step 2: Sauté veggies: Stir in 2 chopped bell peppers, 1 diced onion, and 2 diced celery stalks. Cook 6-7 minutes until softened.
- Step 3: Season: Add three minced garlic cloves, two teaspoons Cajun seasoning, ½ teaspoon smoked paprika, ½ teaspoon oregano, and ¼ teaspoon pepper. Cook 1 minute.
- Step 4:Simmer: Pour in 2 ⅔ cups chicken broth, 1 ½ cups rinsed rice, and 2 cups frozen peas. Bring to a boil, then reduce the heat to low. Cover and simmer 20 minutes.
- Step 5: Rest and fluff: Remove from heat, keep covered, and let rest 10 minutes. Fluff with a fork, garnish with green onions, and serve warm.
Serving ideas
- Pair with cornbread muffins or sweet potato biscuits for a complete Southern spread.
- Add my simple purple cabbage coleslaw or Southern coleslaw for freshness.
- Serve with bread and butter pickles or Southern pea salad for extra tang and crunch.
Recipe FAQs
Yes, but you'll need extra broth and a longer simmer time (about 45-50 minutes).
Freezing isn't ideal; the rice and veggies tend to get mushy. For the best results, store leftovers in an airtight container in the fridge for up to 3 days.
Microwave with a splash of broth or water to restore moisture, or reheat in a covered skillet over low heat.
Traditional andouille brings the most Cajun flavor. You can also purchase sausage labeled Cajun, but any smoked sausage or kielbasa is an excellent substitute.
Tips for perfect results every time
- Don't skip browning the sausage; the caramelization deepens the flavor of the entire dish.
- Rinse rice until the water runs clear to prevent gumminess.
- Resist the urge to lift the lid while simmering; trust the process.
- Use long-grain rice for the fluffiest results.
More Cajun and Creole recipes
I'd love to hear how you made this dish your own! Did you spice it up with extra heat, keep it mild, or swap in shrimp or chicken? Leave a comment below, and don't forget to give it a star rating.
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Cajun Sausage and Rice Recipe (One Skillet Dinner)
Ingredients
- 1 tablespoon olive oil
- 14 ounces Cajun sausage, can substitute smoked sausage, or andouille, sliced into ¼ inch coins
- 2 bell peppers, seeded and chopped, any color will work
- 1 medium yellow onion, diced
- 2 stalks of celery, diced
- 3 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon coarse-ground pepper
- 2⅔ cups low-sodium chicken broth
- 1 ½ cups uncooked long-grain rice, rinsed until the water runs clear
- 2 cups frozen peas
- sliced green onions or scallions for garnish, optional
Instructions
- Brown the sausage: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced sausage and brown both sides.
- Sauté veggies: Stir in 2 chopped bell peppers, one diced onion, and two diced celery stalks. Cook 6-7 minutes until softened.
- Season: Add three minced garlic cloves, two teaspoons Cajun seasoning, ½ teaspoon smoked paprika, ½ teaspoon oregano, and ¼ teaspoon pepper. Cook 1 minute.
- Simmer: Pour in 2 ⅔ cups chicken broth, 1 ½ cups rinsed rice, and 2 cups frozen peas. Bring to a boil, then reduce the heat to low. Cover and simmer 20 minutes.
- Rest and fluff: Remove from heat, keep covered, and let rest 10 minutes. Fluff with a fork, garnish with green onions, and serve warm.
Notes
Nutrition
Southern comfort food made simple and shareable, pull up a chair and join the conversation.
Grits and Pinecones has been serving up delicious recipes with a Southern flair for over a decade. From tried-and-true classics to easy modern favorites, every dish is made with simple ingredients and plenty of love.
Whether you're planning a holiday feast, a Sunday supper, or a quick weeknight meal, you'll find recipes here that are quick, easy, and perfect to share with family and friends.
Sharon Rigsby
The perfect easy-to-make one-skillet dinner and one of my favorites for Fall.