$7.21 RECIPE / $1.80 SERVING
Good day, new favorite!
This Cajun Sausage and Rice Skillet remind me of a “light” jambalaya. It contains comparable flavors and ingredients to jambalaya, but it’s a streamlined version that’s great for a quick weekday meal.
What’s even better? The leftovers are INCREDIBLE. So go ahead and add this delicious skillet to your dinner prep routine!
WHAT TYPE OF SAUSAGE DO I USE?
Try to obtain Andouille sausage, a smoked pig sausage, to make this skillet meal taste the finest. If you can’t locate any in your region, you may substitute any smoked sausage.
IS Cajun Sausage And Rice Skillet SPICY?
Depending on the ingredients you use, it might be. In my Cajun seasoning blend, I utilized a “medium” heat Andouille sausage with a significant amount of spicy heat, as well as a little cayenne pepper.
If you wish to keep this dish light, use a non-spicy smoked sausage and omit the cayenne pepper from the ingredients stated in the recipe.
CAN I USE CAJUN SEASONING FROM THE STORE?
The recipe below contains a half batch of my homemade Cajun spice, but without the salt, because the other items in the skillet already had enough salt. About 1 tablespoon of spices was used in total.
If you’re going to use a store-bought Cajun seasoning blend, make sure to verify the salt content first. Many store-bought Cajun spice blends are high in salt and are intended to be used as a seasoning salt or table seasoning rather than for this dish.
If your spice blend is largely herbs and spices, I’d use roughly 1 tablespoon for this recipe.
CAN I MAKE THIS WITH BROWN RICE?
If you want to use brown rice instead of white rice in this recipe, you’ll need to account for the fact that brown rice requires more liquid and takes considerably longer to cook.
Although I haven’t tried a brown rice version, I would definitely add another cup of chicken broth and lengthen the simmer time to around 40 minutes.
CAJUN SAUSAGE AND RICE SKILLET
INGREDIENTS for Cajun Sausage And Rice Skillet
- 14 oz. Andouille sausage* ($3.99)
- 1 Tbsp. cooking oil ($0.04)
- 1 bell pepper ($0.89)
- 1 tsp smoked paprika ($0.10)
- 1/2 tsp dried oregano ($0.05)
- 1/2 tsp dried thyme ($0.05)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp onion powder ($0.02)
- 1/8 tsp cayenne pepper ($0.02)
- 1/8 tsp freshly cracked black pepper ($0.01)
- 1 15oz. can fire-roasted diced tomatoes ($1.00)
- 1 cup long-grain white rice ($0.62)
- 1.5 cups chicken broth ($0.20)
- 2 green onions, sliced ($0.20)
- 14-12 inch thick pieces of sausage In a deep skillet or Dutch oven, brown the sausage and cooking oil over medium heat. If the sausage browns on the bottom of the skillet, don’t worry. This adds flavor to the rice, which will simmer down later.
- Cook the bell pepper while the sausage is frying. After the sausage has browned, add the bell pepper to the skillet and cook for an additional minute.
- In the same skillet with the sausage and bell pepper, toast the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper).
- In a large skillet, combine the fire-roasted chopped tomatoes (with liquids), rice, and chicken broth. Stir everything together, scraping off any browned bits from the bottom of the pan.
- Cover the skillet and bring the broth to a full boil over medium-high heat. Turn the heat to low and let the skillet simmer for 20 minutes once it has reached a boil. Remove the skillet from the heat after 20 minutes and set it aside to rest for another 5 minutes with the lid on.
- Remove the lid and fold the sausage and rice to spread the rice and sausage evenly throughout the skillet once it has rested. Serve garnished with thinly sliced green onions.
*If Andouille isn’t available in your area, use any smoked pig sausage.
NUTRITION IN CAJUN SAUSAGE AND RICE SKILLET
- Serving: 1.5 cups
- Calories: 547.75 kcal
- Carbohydrates: 50.8 g
- Protein: 22.23 g
- Fat: 28.8 g
- Sodium: 1328.93 mg
- Fiber: 4.15 g
STEP-BY-STEP INSTRUCTIONS FOR MAKING CAJUN SAUSAGE AND RICE SKILLET
- I use Andouille sausage. If you can’t find any andouille, try a smoked pork sausage of any kind instead. That smokey flavor is essential.
- Using a tablespoon of cooking oil, slice the Andouille into medallions and place it in a skillet. Sauté until the sausage is thoroughly browned, about 10 minutes over medium heat. If the skillet’s bottom browns, don’t be concerned. That’s just extra flavor that will eventually sink into the rice!
- Dice 1 bell pepper while the sausage is browning. Continue to cook for about a minute after adding it to the skillet. After that, season with Cajun seasoning as follows: 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon thyme, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon cayenne pepper, and 1/8 teaspoon freshly cracked black pepper Cook the spices for another minute in the pan.
- Toss in a 15-ounce can of fire-roasted diced tomatoes (with juices), 1 cup of long-grain white rice, and 1.5 cups of chicken stock to the skillet. Stir to include the browned bits from the skillet’s bottom.
- Place a lid on the skillet and bring the broth to a boil over medium-high heat. Turn the heat to low and let the skillet simmer for 20 minutes once it has reached a boil.
- Remove it from the fire after 20 minutes of simmering and let it aside for another five minutes to cool (with the lid on). It will resemble the image above after resting.
- Re-distribute the sausage, rice, and bell peppers by folding everything together. OMG, it’s looking so amazing right now that I want to jump right in!
- Serve with green onions cut on top of the skillet. It’s thick, spicy, smokey, and delicious all over.