Cajun Rice and Sausage Skillet
This delicious Cajun Rice and Sausage Skillet has become an instant favorite in our house! It's easy to make in one pan with flavorful andouille sausage, veggies and rice with an incredible cajun seasoning blend. A complete meal on the table in just 30 minutes!
Servings: 8 People
Ingredients
- 14 ounce andouille sausage, cut into ¼ inch rounds
- 1 tablespoon cooking oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Cajun Seasoning
- 10 ounce can diced tomatoes with green chilies
- 1 cup long grain white rice
- 1 ½ cups chicken broth
- green onions sliced for garnish
Instructions
- Heat 1 tablespoon cooking oil in a large, deep skillet over medium-high heat. Add 14 ounce andouille sausage, in and saute for 3-5 minutes, mostly browning the sausage.
- To the skillet, add the sliced 1 red bell pepper, 1 green bell pepper, and ½ yellow onion, and continue to saute everything for another 5 minutes. The vegetables should brown and become tender.
- Add the minced 3 cloves garlic, and 1 tablespoon Cajun Seasoning and saute for another 1-2 minutes, just until the garlic becomes fragrant.
- Add in 10 ounce can diced tomatoes with green chilies 1 cup long grain white rice, and 1 ½ cups chicken broth, and bring everything to a boil. Once the liquid is boiling, cover the skillet and reduce the heat to low, keeping the liquid at a low simmer.
- Continue to simmer the liquid, covered for about 20 minutes. The rice should have absorbed all the liquid.
- Remove the skillet from heat, keep it covered, and let it rest for another 5 minutes. Remove the lid and fluff the rice to redistribute all the vegetables and sausage throughout.
- Serve fresh with sliced green onions, and enjoy!
Notes
Store leftovers in the fridge in an airtight container for up to 4 days
This recipe calls for andouille sausage but you can use a kielbasa or other link sausage of your choice!
If you are wanting to spice things up with this recipe, I recommend adding a seeded and diced jalapeño to the skillet with the bell peppers and onions.
Nutrition
Calories: 277kcal | Carbohydrates: 22g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 571mg | Potassium: 296mg | Fiber: 1g | Sugar: 2g | Vitamin A: 973IU | Vitamin C: 32mg | Calcium: 21mg | Iron: 1mg
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