This Cajun Sausage and Rice Skillet combines browned andouille, fluffy basmati rice, bell peppers, and peas in one pan. The rice cooks in a smoky, savory broth, and you can adjust the Cajun seasoning and hot sauce to make the dish as mild or spicy as you like.
When I retested the recipe, the rice tasted too salty, so I switched to unsalted butter and reduced the Cajun seasoning from 2 tablespoons to 1–1½ tablespoons. Use 2 1/3 cups of chicken broth as the only cooking liquid; no additional water is needed when the rice and broth are measured accurately.
If you want another easy one-pan dinner made with chicken sausage, try my One Pan Chicken Sausage Orzo.
🔍 At a Glance
- ⏱️ Time: 15 minutes prep + 30 minutes cook (45 minutes total)
- 👥 Serves: 6
- 📌 Main Ingredients: Andouille sausage, basmati rice, bell peppers, peas
- 🔥 Cook Method: One skillet or Dutch oven on the stovetop
- 😋 Flavor Profile: Smoky and savory with adjustable heat
- 📝 Great For: An easy one-pot dinner with minimal cleanup
Table of Contents
Why This Recipe Works
- The sausage and tomato paste build the base: Browning the andouille leaves browned bits in the pan. Cooking the tomato paste until it darkens brings out more flavor before the liquid goes in.
- You can control the salt and heat: Cajun seasoning blends vary widely in saltiness, while the hot sauce controls the spice level. The flexible amounts make it easy to adjust both to your taste.
- The rice absorbs all of the flavor: The browned sausage, sautéed vegetables, Cajun seasoning, and hot sauce flavor the broth. As the rice cooks, it absorbs that broth, carrying those flavors through the whole dish.
Ingredients & Why They Matter
- Unsalted butter: Using unsalted butter gives you more control because the sausage, broth, Cajun seasoning, hot sauce, and Parmesan can all add salt.
- Andouille sausage: You can use andouille made with pork or chicken. My favorite is Aidells Cajun Style Andouille Smoked Pork Sausage.
- Tomato paste: Cook it for 1–2 minutes so it darkens slightly before you add the vegetables and liquid.
- Onion, bell peppers, and garlic: These cook with the sausage and seasonings to form the aromatic base of the skillet.
- Cajun seasoning: Blends vary a lot in saltiness, so taste a small pinch before cooking. Use 1 tablespoon if the salt is prominent, or 1½ tablespoons if you like your food saltier.
- Smoked paprika: This reinforces the smoky flavor of the browned andouille without adding more salt.
- Hot sauce: Use 1 tablespoon for less heat or up to 2 tablespoons for a spicier dish.
- Chicken broth: Measure the full 2 1/3 cups accurately so the basmati rice has the correct amount of liquid to cook through.
- Basmati rice: Rinse it well before adding it to remove excess surface starch.
- Peas: Add them frozen; they cook with the rice.
- Bay leaf and Parmesan rind: Both season the cooking liquid. The Parmesan rind is optional, so leave it out if you do not have one or want to limit added salt.
- Grated Parmesan: This is optional for serving. Taste the rice before adding it because Parmesan adds salt.
Find the complete ingredient list and exact measurements in the recipe card below.
How to Make Cajun Sausage and Rice
- Brown the sausage. Melt the unsalted butter in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced andouille and cook until browned, about 3–4 minutes per side. Keep the sausage in the pan.
- Cook the tomato paste. Stir in the tomato paste and cook for 1–2 minutes, stirring frequently, until it darkens slightly.
- Sauté the vegetables and seasonings. Add the onion, bell peppers, garlic, Cajun seasoning, and smoked paprika. Cook for 2–3 minutes, stirring often, until the vegetables begin to soften.
- Add the liquid and rice. Pour in all of the chicken broth, then scrape the bottom of the pan to loosen the browned bits. Stir in the rinsed basmati rice, hot sauce, frozen peas, bay leaf, and optional Parmesan rind. Bring the mixture to a boil.
- Simmer, rest, and serve. Cover the pan, reduce the heat to low, and set a timer for 20 minutes. Do not open the lid while the rice cooks. When the timer goes off, remove the pan from the heat and let it rest, still covered, for 5 minutes. Discard the bay leaf and Parmesan rind, fluff the rice with a fork, and serve with grated Parmesan if desired.
💡 Bri’s Best Tip
Set a timer for the rice. Bring the mixture to a full boil, cover the pan, reduce the heat to low, and immediately set a timer for 20 minutes. Do not open the lid while the rice cooks. Following that sequence is the best way to keep the rice fluffy without overcooking or undercooking it.
Pro Tips for Cajun Sausage and Rice
- Use the shallow Dutch oven: Its wide base gives the sausage room to brown and keeps the rice in an even layer while it simmers.
- Brown the sausage well: Let the cut sides develop deep color before moving on. Browning adds more flavor than simply heating the sausage through.
- Rinse the basmati rice thoroughly: Rinse until the water is mostly clear, then drain it well before adding it to the skillet.
Common Mistakes
- Not measuring the rice and broth accurately: Rice needs the correct liquid ratio to cook properly. Measure 1 1/2 cups basmati rice and 2 1/3 cups chicken broth instead of estimating either one.
- Substituting a different type of rice: This recipe is written for basmati rice. Brown, short-grain, and quick-cooking rice absorb liquid differently and require different cooking times.
- Burning the tomato paste: Stir it frequently and add the vegetables once it darkens slightly. Burned tomato paste will make the rice taste bitter.
- Not scraping the pan after adding the liquid: Stir the browned sausage and tomato-paste bits into the broth so their flavor carries through the rice.
What to Serve with Cajun Sausage and Rice
- For a crisp salad: Toss romaine with my Caesar Salad Dressing without Anchovies. The cool lettuce is a fresh contrast to the warm rice.
- For a warm bread: Serve Cheddar Chive Muffins with the rice.
- For a vegetable side: Make Crockpot Green Beans. The slow cooker keeps the stovetop free.
Cajun Sausage and Rice
Cajun sausage and rice is a one-skillet dinner made with browned andouille, peppers, peas, and basmati rice. Adjust the Cajun seasoning and hot sauce to control the salt and heat.
Equipment
Ingredients
- 4 tablespoons unsalted butter
- 20 ounces andouille sausage pork or chicken, sliced
- 2 tablespoons tomato paste
- 1 yellow onion sliced
- 2 bell peppers sliced
- 8 cloves garlic minced
- 1–1½ tablespoons Cajun seasoning taste the blend first; see notes
- 2 teaspoons smoked paprika
- 1–2 tablespoons hot sauce depending on spice preference
- 2 1/3 cups chicken broth
- 1 1/2 cups basmati rice rinsed well and drained
- 1 cup frozen peas
- 1 bay leaf
- 1 Parmesan rind optional
- grated Parmesan optional, for serving
Instructions
- Brown the sausage. Melt the unsalted butter in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced andouille and cook until browned, about 3–4 minutes per side. Keep the sausage in the pan.4 tablespoons unsalted butter
20 ounces sliced andouille sausage - Cook the tomato paste. Stir in the tomato paste and cook for 1–2 minutes, stirring frequently, until it darkens slightly.2 tablespoons tomato paste
- Sauté the vegetables and seasonings. Add the onion, bell peppers, garlic, Cajun seasoning, and smoked paprika. Cook for 2–3 minutes, stirring often, until the vegetables begin to soften.1 sliced yellow onion
2 sliced bell peppers
8 minced garlic cloves
1–1½ tablespoons Cajun seasoning
2 teaspoons smoked paprika - Add the liquid and rice. Pour in all of the chicken broth, then scrape the bottom of the pan to loosen the browned bits. Stir in the rinsed basmati rice, hot sauce, frozen peas, bay leaf, and optional Parmesan rind. Bring the mixture to a boil.2 1/3 cups chicken broth1 1/2 cups basmati rice1–2 tablespoons hot sauce1 cup frozen peas1 bay leaf1 Parmesan rind, optional
- Simmer, rest, and serve. Cover the pan, reduce the heat to low, and set a timer for 20 minutes. Do not open the lid while the rice cooks. When the timer goes off, remove the pan from the heat and let it rest, still covered, for 5 minutes. Discard the bay leaf and Parmesan rind, fluff the rice with a fork, and serve with grated Parmesan if desired.Grated Parmesan, optional for serving
Did you make this recipe? Leave a comment below!
Notes
- Andouille sausage: You can use andouille made with pork or chicken. My favorite is Aidells Cajun Style Andouille Smoked Pork Sausage.
- Cajun seasoning: Blends vary a lot in saltiness, so taste a small pinch before cooking. Use 1 tablespoon if the salt is prominent, or 1½ tablespoons if you like your food saltier.
- Hot sauce: Use 1 tablespoon for less heat or up to 2 tablespoons for a spicier dish.
- Parmesan rind: Optional. It adds savory flavor while the rice cooks, but the recipe works without it.
- Build the flavor base: Brown the sausage well, cook the tomato paste until it darkens slightly, and scrape up the browned bits after adding the broth.
- Rice: Measure 1 1/2 cups rice and 2 1/3 cups broth accurately. Rinse the rice until the water is mostly clear, then drain well. Bring the mixture to a full boil, cover the pan, reduce the heat to low, and immediately set a timer for 20 minutes. Do not lift the lid during the 20-minute simmer or the 5-minute rest.
Nutrition
Calories: 506kcal | Carbohydrates: 48g | Protein: 19g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 1255mg | Fiber: 3g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Can I use chicken sausage in Cajun sausage and rice?
Yes. You can use andouille made with pork or chicken. Use fully cooked sausage and slice it into rounds before browning.
Do I need to deglaze the skillet separately?
No. Add all of the chicken broth in step 4, then scrape the bottom of the skillet before stirring in the rice and remaining ingredients.
Is the Parmesan rind required?
No. The Parmesan rind is optional. It adds savory flavor while the rice cooks, but the recipe still works without it.
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Just made this—so easy and turned out really tasty!
Fluffy rice and super flavorful cajun spices. The whole family enjoyed it!! Best part it all comes together in one pot!
I love a one-pot dinner. This came out so great!
We made this yesterday for dinner, it was so delicious and turned out great!Will be making it more often.
I didn’t follow the recipe exactly on accident (I couldn’t find andouille chicken sausage so used chicken and apple sausage; I forgot to add the tomato paste until after the peppers and onions went in; I ran out of real garlic and subbed with garlic powder; and I used sambal oelek for the hot sauce — I was less prepared than I thought and had to improvise!). All that being said, this turned out phenomenal and I can’t wait to make it again the proper way! This is my first recipe from your website and I LOVE how you add the amounts of each ingredient in each step of the recipe. Thank you for taking the extra time to do that! I already have a few more of your recipes bookmarked and am excited to give them a shot too!
This one pot chicken sausage nad rice perfectly worked for our family. The recipe was easy and delicious.
I loved this recipe! It was the perfect blend of seasonings and perfect level of heat! And the recipe was easy! Thanks for sharing!
Made this for a weeknight recently after sports and it was a huge hit!
Loving this easy one pot recipe, it was so delish!
So yummy and a hit with my family! The sausage adds such delicious flavor!