Cajun Sausage and Rice is easily made in one skillet in 30 minutes or less. It’s simple to make and the leftovers are even better!
This is one of those recipes that offers lots of flexibility. You will find that you can use what you have available rather than stick to a strict ingredients list.
What are Cajun Sausages?
When you talk about a Cajun sausage, you’re usually talking about Andouille sausage. It’s delicious, but if you’re unable to find it, you can use any smoked sausage or kielbasa. You can even use Lil’ Smokies if that’s what you have.
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Is Andouille Sausage Spicy?
Andouille sausage is more spicy than your typical smoked sausage. If you’re not prepared for it, you can reduce the amount of Creole Seasoning or even omit it altogether. You can add your spicy heat to taste rather than during cooking. It’s better to be safe than not being able to eat it at all, right?
If you’re making this dish for children, definitely use smoked sausage or the more fun Lil’ Smokies. Omit the seasoning until you know how spicy it is.
What is Jambalaya?
You’ve probably heard of Jambalaya. That, and gumbo, are probably the most popular dishes from Louisiana.
Jambalaya is a mixture of varied ingredients. Typically, you have pork or chicken with shrimp or crawfish. Add some Andouille sausage and lots of chopped vegetables, stock and rice.
Technically, this recipe for Cajun Sausage and Rice is more of a bare-bones variation of Jambalaya. In fact, I think I may want to add some shrimp the next time I make it. I wanted to be very specific when describing it here. So, sausage and rice makes more sense to me.
If you want a Jambalaya, though, check out any leftovers you have. Throw in whatever you have. This is a great opportunity to use up your leftovers.
What Do You Serve with Cajun Sausage and Rice?
There’s so much going on in this dish that you only need some sort of bread, if you want something extra. I’ve got a terrific Jalapeno Cornbread recipe that will work perfectly.
How Do You Store This Dish?
In an airtight container, you can refrigerate this dish about 3-4 days without a problem. You can also freeze it for about 3-4 months. Rice, though, develops a different texture when it’s frozen and thawed. Just be prepared for that, if you need to freeze it.
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For more information, be sure to check the recipe details in the attached 24Bite® post.
- Large Skillet with Lid
- 1 cup Long Grain White Rice, uncooked
- 2 tablespoons Olive Oil
- 14 ounces Sausage, Andouille or other smoked sausage, sliced
- ½ large Onion, chopped
- 1 Bell Pepper, any color, chopped
- 2 ribs Celery, chopped
- 3 Garlic Cloves, minced
- 2 teaspoons Chicken Bouillon, used Better Than Bouillon
- 14.5 ounces Diced Tomatoes, canned
- 2 teaspoons Tony Chachere's Creole Seasoning
- 1 teaspoon Bragg's Seasoning, or other Italian seasoning
- 15 ounces Red Beans, or any other canned beans, drained and rinsed
- 2 ¼ cups Water
- Place uncooked rice in a strainer and hold it under cool water, swishing around with a spoon or your hand. Set aside to drain.
- Heat olive oil over medium heat. Add sliced sausage to skillet (you'll need a skillet that has a lid). Saute the sliced sausage until the edges start to crisp up, about 3-5 minutes. If you put a weight on top, you can more easily get the slices to blacken a little.
- Add onion, bell pepper, celery and garlic. Stir well and saute until fragrant, about 4-5 minutes.
- Add chicken bouillon, tomatoes and seasonings. Stir and heat about 1-2 minutes. Stir in beans, water and rice.
- Bring to a light boil, then reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed. Don't open or stir during the 20 minutes.
- If there is liquid remaining, cover and cook on low another 3-5 minutes.
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