If you're looking for a dish that’s bold, comforting, and packed with flavor, meet your new favorite quick-fix dinner: Cajun Sausage and Rice! We're talking juicy, perfectly seared sausage, tender rice soaking up every bit of that Cajun goodness, and a medley of onions, peppers, and spices cooking together in perfect flavor harmony.
This one-pot wonder is smoky, spicy, and downright delicious, bringing all the soul of Louisiana straight to your kitchen. It’s easy, it’s hearty, and best of all—a guaranteed crowd-pleaser.
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Why This Recipe Works
Think jambalaya, only with way less effort but all the bold, smoky, and spicy flavors you love. This sausage and rice recipe keeps things simple while delivering big on taste. Whether you go for classic andouille for that signature Cajun kick or stick with kielbasa for a milder, smoky bite, you really can’t go wrong. You'll find the same recs in our sausage and cabbage recipe. There's no wrong answer here!
Plus, the best part? It’s just as good (if not better) the next day, making leftovers something to look forward to. Minimal dishes, maximum flavor, and a meal that basically cooks itself? Total. Win.
And if you want to throw in another Cajun spin in this recipe, red beans and rice with sausage has pretty high marks for a weeknight dinner around here, too!
Smoked Sausage and Rice Ingredients
- Smoked Sausage | Andouille is the best choice for Cajun sausage and rice, but if you can't find it, feel free to use any smoked sausage. Kielbasa is a great sub! If you're looking for a rice dish made with raw sausage, switch gears to this dirty rice recipe.
- Rice | Long-grain white rice is best choice as far as texture for this sausage and rice recipes go. The cook time will vary for specific types of rice, so do not use brown rice or arborio rice.
- Veggies | Loads of Cajun flavors thanks to the bell peppers, onions, and garlic.
- Seasoning | We took a page out of one of our favorite Louisiana spice blend--a mix of Kosher salt, smoked paprika, dried oregano, dried thyme, and cayenne pepper. You can use black pepper instead of cayenne if you want to keep the heat to a minimum.
- Garnish | Our favorite garnish combo for adding a gorgeous pop of color and extra flavor to sausage and rice is sliced green onions and chopped parsley. Both are optional here (but wonderful additions!). You might also like a generous of pinch fresh ground black pepper for added spice.
How to Make Sausage and Rice
Sizzle the Sausage | Heat up a large skillet or Dutch oven over medium-high heat. Add a little oil, then toss in your sliced sausage. Let it sizzle and brown up for about two minutes to get those crispy edges. Flip and cook for another one to two minutes more. Remove with a skimmer or slotted spoon and set aside.
Sauté Aromatics + Peppers | Reduce the heat and throw in the onions and bell peppers. Let them cook until they’re soft and smelling absolutely amazing, about five to six minutes. Toss in the garlic and cook for one minute more. That’s your flavor base right there.
Rice + Broth + Seasoning | Stir in the rice, followed by the cooked sausage. Pour in the chicken broth. Rice + broth = pure magic! Just ask our Crock-pot chicken and rice recipe. Then, add in the seasoning. Give everything a good stir and bring it to a simmer. Then cover and let it cook on low heat for about 20 minutes. No peeking!
Fluff + Serve | Allow the dish to sit for 10 minutes, covered. Once the rice is tender and has soaked up all that deliciousness, fluff it up with a fork, sprinkle on some chopped green onions, and hit it with a few dashes of hot sauce if you’re feeling spicy.
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Cajun Sausage and Rice
Ingredients
- 2 tablespoon avocado, olive, or canola oil
- 1 link (about 12 ounces) andouille sausage, sliced a ¼” thick at a bias
- 1 yellow onion, chopped
- 1 green bell pepper, seeds and stem removed, chopped
- 1 red bell pepper, seeds and stem removed, chopped
- 3 garlic cloves, minced
- 1 ½ cup long-grain white rice, uncooked
- 3 ½ cups unsalted or low-sodium chicken broth
- 1 ½ teaspoon Kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (or a ½ teaspoon black pepper for less heat)
- Chopped parsley or sliced green onions, for garnish if desired
Instructions
- Place a large saucepan (make sure you use one that has a lid) over medium-high heat, drizzle in the oil, and allow oil to come to temperature.
- Add the sausage and cook about 2 minutes until browned. Flip and cook about 1-2 minutes or more. Remove the sausage using a slotted spoon or skimmer, transfer to a bowl, and set aside.
- Reduce the heat to medium and add the onion and peppers. Stir to coat in the fat left behind in the pan and allow to cook until softened, 5-6 minutes, stirring occasionally. Stir in the garlic and cook 1 minute more.
- Add the rice and stir until combined. Add the sausage back in, followed by the chicken broth, and all of the seasoning. Stir to combine.
- Once the mixture reaches a simmer, reduce the heat to maintain a gentle simmer, and cover. Allow to simmer for 20 minutes. Remove from the heat and allow to sit for 10 minutes, covered. Fluff the rice with a fork, garnish as desired, serve and enjoy!
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