Cajun Sausage and Rice Skillet
This Rice and Sausage Skillet Pasta is a one-pan meal made with smoked sausage, lighty toasted rice, and seasoned vegetables, all simmered together in a savory tomato-based sauce. Quick and packed with flavor.
Ingredients
- 1 tablespoon Olive oil
- 12 oz Andouille Sausage sliced
- 1 cup Onion diced
- 1 cup Celery diced
- ½ cup Red Bell Pepper diced
- ½ cup Yellow Bell Pepper diced
- 1 cup Celery diced
- 3 tablespoon Tomato Paste
- 3 cloves Garlic minced
- 1 ½ teaspoon Cajun seasoning
- 1 teaspoon Smoked Paprika
- 1 teaspoon Thyme
- 1 cup Long-grain white rice
- 1 - 14.5 oz can Fire-roasted tomatoes with juice
- 2 cups Chicken broth
- 2 tablespoon Fresh parsley chopped
Instructions
- Slice your sausage into rounds. In a large skillet over medium heat, cook the sausage until browned on both sides, about 5–6 minutes. Remove from the skillet and set aside.
- In the same skillet, add a bit of oil if needed. Sauté diced onions, bell peppers, and celery. Season with salt and pepper. Sautee for 3 to 4 minutes
- Add garlic and cook for an additional minute
- Stir in uncooked rice and toast for 1–2 minutes, letting it absorb the flavors.
- Add tomato paste and cook for another minute
- Add thyme, Cajun seasoning, and smoked paprika
- Add chicken broth, diced tomatoes and sausage. Mix to combine. Bring to boil
- Cover the skillet with a lid and simmer over low to medium heat for 18–20 minutes, or until the rice is fully cooked and the liquid is mostly absorbed.
- Stir once or twice during cooking to prevent sticking.
- Remove from heat and let the skillet rest, covered, for 5 minutes.
- Then fluff the rice with a fork.
- Garnish with chopped parsley or green onions and serve hot.
Video
Recipe Tips
For even more flavor, brown the sausage first to develop a deep, caramelized crust. Then sauté your onions and peppers in the same pan to pick up all that rich flavor before adding the rice and liquids.
