Sausage and Rice Skillet

This Sausage and Rice Skillet is easy to put together and is bursting with amazing Cajun flavors. It’s a one-pan meal that the whole family will love!

Seasonings

The andouille sausage is bringing a lot of smoky and spicy flavor to this dish. If you prefer a milder sausage, you can substitute kielbasa or another fully-cooked smoked sausage.

In addition to that, we’ll be using the holy trinity of onion, bell pepper, and celery. We’ll also be adding in a bit of additional spices with some Cajun seasoning. This can be store-bought or a make your own homemade Cajun Seasoning. The recipe is a tasty blend of onion powder, paprika, garlic powder, and cayenne pepper. You are going to love how great this meal tastes!

How To Make A Sausage And Rice Skillet

Start by pulling out a very large skillet – it’s never fun to realize half-way through cooking that you’re running out of room. When in doubt, go for the bigger size.

Heat some cooking oil over medium-high heat and then arrange the sausage slices in a single layer, with as little overlapping as possible. Let the sausage cook untouched until browned underneath, about 3 to 4 minutes.

Next stir in that trinity of onion, bell pepper, and celery, along with some minced garlic, salt, and your Cajun seasoning. Sauté, stirring occasionally, until the vegetables are tender, 5 to 6 minutes.

Add in some canned tomatoes, stock, rice, and tomato paste and stir everything together. Bring to a boil over high heat, then reduce to low so that it’s at a gentle simmer. Cover and let cook until the liquid is absorbed and the rice is tender, 20 to 25 minutes.

Once the rice is cooked, remove the skillet from the heat and stir once again. Top with green onion or any other garnishes you’d like and it’s ready to serve. So good!

Can I Use Brown Rice Instead?

Brown rice takes longer to cook than white rice, so you would need some adjustments if you wanted to make that substitution. I have not tested this recipe with brown rice, but I suggest planning on about 45 minutes of simmer time if using brown rice. You will also likely need an additional cup of chicken broth or stock so keep than in mind with the size of your pan.

Cauliflower rice is also not a great substitute here. It doesn’t need as long to cook as the white rice, and it doesn’t absorb the liquid. If you want to use cauliflower rice, skip the chicken stock so that there is less liquid in the recipe, and then after adding the cauliflower, you only cook the dish for 5 minutes, just to heat through the cauliflower.

What If My Skillet Doesn’t Have A Lid?

If you don’t have a lid for the skillet, it can be tricky to get the rice to cook. It really depends on trapping in that moisture. A large sheet pan over top of the skillet can work, or use foil, making sure that none is close enough to the heating element to burn. 

If the lid or cover isn’t particularly tight, it will still work in the end. It will just take a little bit longer, and you may need to add some extra liquid because it will be evaporating. A good idea is to boil a kettle of water when you start this simmering. Check about halfway through and then one or two more times, to see if all of the liquid is gone. If it is, drizzle in some hot water and continue letting it cook until the rice is tender.

More Delicious Skillet Meals

• Ground Beef and Rice Skillet
• Italian Shrimp and Rice Skillet
• Southwest Chicken Skillet
• Beef Noodle Skillet Recipe
• Mexican Ground Beef Skillet Meal

I hope these easy and satisfying skillet meals make your weeknight dinners a breeze. Enjoy! – Christine xo