Description
A flavorful and hearty Cajun Sausage and Rice Skillet featuring browned Andouille sausage, aromatic spices, bell peppers, fire roasted tomatoes, and tender long grain white rice simmered together for a complete one-pan meal packed with bold Southern flavors.
Ingredients
Scale
Sausage and Oil
- 14 oz. Andouille sausage, sliced into ¼-½ inch thick pieces
- 1 Tbsp cooking oil
Vegetables and Spices
- 1 bell pepper, diced
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/8 tsp freshly cracked black pepper
- 2 green onions, sliced (for garnish)
Liquids and Base
- 1 (15 oz.) can fire roasted diced tomatoes (with juices)
- 1 cup long grain white rice
- 1.5 cups chicken broth
Instructions
- Brown the Sausage: Slice the Andouille sausage into ¼-½ inch thick pieces. Heat 1 tablespoon of cooking oil in a deep skillet or Dutch oven over medium heat. Add the sausage pieces and sauté until they are well browned, allowing some browning on the skillet bottom for added flavor.
- Add the Bell Pepper: While the sausage is browning, dice the bell pepper. Once the sausage is browned, add the diced bell pepper to the skillet and continue sautéing for about one minute until the pepper begins to soften.
- Add Spices: Sprinkle smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, and freshly cracked black pepper into the skillet. Stir well to combine and sauté for another minute to toast the spices and enhance their flavors.
- Add Rice, Tomatoes, and Broth: Pour in the fire roasted diced tomatoes with their juices, long grain white rice, and chicken broth. Stir everything together thoroughly, making sure to scrape up any browned bits from the bottom of the skillet to incorporate all the flavors.
- Simmer the Skillet: Cover the skillet with a lid and increase the heat to medium-high to bring the mixture to a full boil. Once boiling, reduce the heat to low and let it simmer gently for 20 minutes. Avoid lifting the lid during this time to ensure the rice cooks properly.
- Rest and Finish: Remove the skillet from the heat and keep it covered, allowing it to rest for 5 minutes. After resting, remove the lid and gently fold the sausage and rice mixture to combine evenly. Garnish with sliced green onions and serve hot.
Notes
- For a spicier dish, increase the cayenne pepper slightly according to your heat preference.
- You can substitute Andouille sausage with smoked sausage or any spicy sausage available.
- Make sure not to open the lid during the simmering stage to achieve perfectly cooked and fluffy rice.
- This dish reheats well and can be stored in the fridge for up to 3 days.
- To make it gluten-free, ensure the sausage used is gluten-free certified.
