Cajun Sausage and Rice Skillet (Print)

Smoky sausage, rice, and peppers meld with Cajun spices for a hearty, satisfying one-pan meal.

# What You'll Need:

→ Main Ingredients

01 - 12 oz smoked sausage, such as Andouille or Kielbasa, sliced into ½-inch rounds
02 - 1 cup long-grain white rice, rinsed
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 1 medium yellow or white onion, diced
06 - 3 cloves garlic, minced
07 - 1 ½ cups chicken broth
08 - 2 tbsp Cajun seasoning, store-bought or homemade
09 - 1 tbsp olive oil
10 - Salt and pepper, to taste

→ Optional Garnishes

11 - Fresh parsley, chopped
12 - Green onions, sliced
13 - Hot sauce

# How to Make It:

01 - Slice the sausage into ½-inch rounds. Dice the bell peppers and onion, and mince the garlic. Rinse the rice under cold water until the water runs clear.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced sausage and cook for 5-7 minutes until browned and crispy on the edges. Remove the sausage from the skillet and set aside.
03 - In the same skillet, add the diced onion and bell peppers. Sauté for about 3 minutes, until softened. Add the minced garlic and cook for an additional minute until fragrant.
04 - Add the rinsed rice to the skillet and stir to combine with the vegetables and oil. Toast the rice for about 2 minutes, stirring occasionally, until it starts to smell fragrant.
05 - Pour in the chicken broth and sprinkle in the Cajun seasoning, stirring to combine. Bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
06 - Once the rice is cooked, add the sausage back to the skillet. Stir everything together to combine, and cook for an additional 3-5 minutes to allow the flavors to meld.
07 - Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce if desired.

# Additional Notes:

01 - For best results, use a heavy-bottomed skillet to ensure even cooking and prevent sticking.
02 - Adjust Cajun seasoning according to heat preference.

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