This Chicken Sausage and Rice is bold, buttery, and packed with flavor. Smoky andouille chicken sausage, sweet peppers, garlic, and Cajun spices simmer with fluffy rice in one pot. Finished with a parmesan rind and peas, it’s cozy, hearty, and perfect for an easy weeknight dinner the whole family will enjoy.
Cooking with chicken sausage is one of my favorites due to its versatility, and it’s a great source of protein! If you also enjoy chicken sausage recipes, I highly recommend checking out my One Pan Chicken Sausage Orzo. This recipe is ready in less than an hour and only requires six simple ingredients. Perfect for those busy weeknights!
If you’re looking for a quick snack or easy appetizer for game days, try my Chicken Sausage Rolls with Puff Pastry. Made with store-bought puff pastry and pre-seasoned chicken sausages, these sausage rolls come together quickly – the perfect bite!
Table of Contents
Why You’ll Love This Recipe
- One-pot meal: Everything cooks in one skillet or Dutch oven, making cleanup a breeze.
- Bold flavor: Andouille chicken sausage, Cajun seasoning, and a parmesan rind pack this dish with layers of flavor.
- Hearty and comforting: Rice, sausage, and veggies make this a satisfying meal all on its own.
- Customizable: Swap in your favorite sausage or veggies, or add extra heat with cayenne.
Ingredients & Substitutions
- Salted Butter: Adds richness and flavor. Unsalted works too—just adjust the salt in the dish as needed (you’ll need 1/4 cup of unsalted butter and 1/8 teaspoon of salt for an equal substitute).
- Andouille Chicken Sausage: Smoky, slightly spicy, and packed with flavor. You can swap in regular pork andouille, kielbasa, or any fully cooked smoked sausage you like.
- Tomato Paste: Deepens the flavor and adds a subtle sweetness. If you’re out, 6 tablespoons of tomato sauce or crushed tomatoes can work in a pinch.
- Yellow Onion: Adds sweetness and depth. White or red onion also works.
- Bell Peppers: Any color will do! Use whatever you have—red, orange, yellow, or green.
- Garlic: Fresh is best here, but in a pinch, you can use 8 teaspoons of pre-minced garlic or garlic paste.
- Cajun Seasoning: Adds bold, spicy flavor. If you’re sensitive to heat, choose a mild blend or reduce the amount. Cajun seasoning usually contains salt, so I don’t add salt to this dish! You can also sub with Creole seasoning or make your own Cajun seasoning blend.
- Smoked Paprika: Adds a subtle smoky layer. Regular paprika works too, but you’ll miss that extra depth.
- Hot Sauce: Any vinegar-based hot sauce like Tabasco, Crystal, or Frank’s works well. You can also use 1/2 to 1 teaspoon of red pepper flakes instead.
- Chicken Broth: Helps cook the rice and infuses it with flavor. Vegetable broth or water (with a teaspoon of salt added) can be used instead.
- Basmati Rice: Light and fluffy, perfect for soaking up flavor. Long-grain white rice is a good substitute, but avoid short-grain or quick-cooking rice.
- Frozen Peas: Add sweetness and color. You can leave them out or replace them with frozen corn.
- Bay Leaf: Adds a subtle earthy flavor. Skip it if you don’t have one—it won’t make or break the dish.
- Parmesan Rind: Infuses the dish with a salty, nutty richness. If you don’t have one, you can just leave it out and finish with parmesan on top.
- Grated Parmesan (for serving): Optional, but highly recommended for a savory finish. You can also use pecorino romano or leave it off to keep the dish dairy-free.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Cajun Chicken Sausage & Rice
Quick Overview
- Brown sausage.
- Cook tomato paste.
- Add ingredients.
- Deglaze
- Simmer & serve.
Step by Step Instructions
Quick Tip From Bri
Don’t skip rinsing the rice – It helps prevent the rice from getting gummy.
Quick Tip From Bri
After removing from the heat, let the dish sit covered for 5 minutes before fluffing to allow the rice to finish steaming.
- Brown the Sausage: In a large skillet or Dutch oven, melt all 4 tablespoons of butter over medium-high heat. Add the sliced andouille sausage and cook until browned, about 3-4 minutes per side. Leave the sausage in the pan.
- Cook the Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes, stirring frequently, until it deepens in color.
- Sauté Vegetables & Spices and Deglaze: Add the sliced onion, bell peppers, garlic, Cajun seasoning, and smoked paprika all at once. Sauté for 2-3 minutes until the vegetables soften. Deglaze the pan with 1/3 cup chicken stock, scraping up any browned bits.
- Add Rice, Remaining Stock, and Peas: Stir in the rinsed basmati rice, remaining 2 cups of chicken stock, hot sauce, frozen peas, bay leaf, and parmesan rind. Bring to a boil.
- Simmer & Serve: Reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, discard the bay leaf and parmesan rind, and fluff with a fork. Serve warm with grated parmesan, if desired.
Recipe Serving Suggestions
This recipe can be served as a meal on its own, but if you’re like me, you enjoy variety at the dinner table. Here are some side dishes I would serve with this chicken sausage and rice:
- Caesar Salad: You can’t go wrong with a fresh salad!
- Cheddar Chive Muffins: These muffins are buttery, cheesy, moist, flavorful, and addictive (so you’ll want to make extra!).
- Garlic Parsley Potatoes: These potatoes are simple yet full of flavor!
Expert Tips
- Brown the sausage for max flavor: Don’t rush this step! Let the sausage get golden and crisp around the edges—it adds a ton of depth to the dish.
- Use a good-quality Cajun seasoning: Some blends can be overly salty or too spicy. Look for one with balanced flavor, or make your own if you prefer more control over the heat.
- Deglaze the pan thoroughly: When you add the broth, scrape up all the browned bits from the bottom of the pan. That’s where the flavor lives!
- Don’t lift the lid while the rice cooks: It’s tempting, but keeping the lid on ensures the rice steams properly and soaks up all the liquid.
Most Common Mistakes
- Using too much liquid: Stick to the exact measurements. Too much broth will make the rice mushy, while too little can leave it undercooked.
- Overcooking the sausage: You want it browned, not dry. Sear it until just golden on each side—about 3–4 minutes per side is perfect.
- Forgetting to remove the bay leaf and parmesan rind: These are great for flavor, but you don’t want to bite into them at the table.
Additions & Variations
- Add heat: Stir in a pinch of cayenne or a splash of hot sauce for extra spice.
- Use long-grain white rice: If you don’t have basmati, another long-grain variety will work; just avoid short-grain or quick-cooking rice.
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Cajun Chicken Sausage & Rice
This Chicken Sausage and Rice is bold, buttery, and packed with flavor. Smoky andouille chicken sausage, sweet peppers, garlic, and Cajun spices simmer with fluffy rice in one pot. Finished with a parmesan rind and peas, it’s cozy, hearty, and perfect for an easy weeknight dinner the whole family will enjoy.
Ingredients
- 4 Tablespoons salted butter
- 20 ounces andouille chicken sausage
- 2 Tablespoons tomato paste
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- 8 cloves garlic, minced
- 2 Tablespoons cajun seasoning
- 2 teaspoons smoked paprika
- 1 tablespoon hot sauce
- 2 1/3 cups chicken broth, divided
- 1 1/2 cups basmati rice, rinsed well
- 1 cup frozen peas
- 1 bay leaf
- 1 parmesan rind
- grated parmesan, optional for serving
Instructions
- Brown the Sausage: In a large skillet or Dutch oven, melt all 4 tablespoons of butter over medium-high heat. Add the sliced andouille sausage and cook until browned, about 3-4 minutes per side. Leave the sausage in the pan.4 Tablespoons salted butter, 20 ounces andouille chicken sausage
- Cook the Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes, stirring frequently, until it deepens in color.2 Tablespoons tomato paste
- Sauté Vegetables & Spices and Deglaze: Add the sliced onion, bell peppers, garlic, Cajun seasoning, and smoked paprika all at once. Sauté for 2-3 minutes until the vegetables soften. Deglaze the pan with 1/3 cup chicken stock, scraping up any browned bits.1 yellow onion, sliced, 2 bell peppers, sliced, 8 cloves garlic, minced, 2 Tablespoons cajun seasoning, 2 teaspoons smoked paprika, 2 1/3 cups chicken broth, divided
- Add Rice, Remaining Stock, and Peas: Stir in the rinsed basmati rice, remaining 2 cups of chicken stock, hot sauce, frozen peas, bay leaf, and parmesan rind. Bring to a boil.1 tablespoon hot sauce, 1 1/2 cups basmati rice, rinsed well, 1 cup frozen peas, 1 bay leaf, 1 parmesan rind
- Simmer & Serve: Reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, discard the bay leaf and parmesan rind, and fluff with a fork. Serve warm with grated parmesan, if desired.grated parmesan, optional for serving
Did you make this recipe? Leave a comment below!
Notes
- Use a good-quality Cajun seasoning: Some blends can be overly salty or too spicy. Look for one with balanced flavor, or make your own if you prefer more control over the heat.
- Deglaze the pan thoroughly: When you add the broth, scrape up all the browned bits from the bottom of the pan. That’s where the flavor lives!
- Don’t lift the lid while the rice cooks: It’s tempting, but keeping the lid on ensures the rice steams properly and soaks up all the liquid.
