Cajun Sausage and Rice

5 from 13 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: American

Servings:

Author: Brianna May

Equipment

Shallow Dutch Oven

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

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