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Spicy Cajun Sausage and Rice Skillet Dinner

Cajun Sausage and Rice Skillet

A hearty and flavorful one-pan meal featuring spicy smoked sausage, the 'holy trinity' of Cajun vegetables, and rice simmered in a rich tomato broth. Perfect for an easy and satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun
Calories: 660
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 400 g smoked sausage like Andouille or chorizo, sliced into 1cm rounds
  • 1 large onion finely chopped
  • 2 celery sticks finely chopped
  • 1 green bell pepper deseeded and chopped
  • 3 cloves garlic minced
  • 250 g long-grain white rice rinsed
  • 1 tbsp Cajun seasoning use a salt-free blend if possible to control sodium
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • 400 g tin of chopped tomatoes
  • 750 ml chicken or vegetable stock hot
  • Salt and freshly ground black pepper to taste
  • A small bunch of fresh parsley chopped, for garnish

Method
 

  1. Brown the Sausage: Heat the olive oil in a large, deep frying pan or skillet over a medium-high heat. Add the sliced sausage and cook for 5-7 minutes, turning occasionally, until it's well-browned and has rendered some of its fat. Remove the sausage with a slotted spoon and set aside on a plate.
  2. Sauté the Vegetables: Reduce the heat to medium. Add the chopped onion, celery, and green pepper to the fat left in the pan. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  3. Add Aromatics: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to let it burn.
  4. Toast the Rice and Spices: Add the rinsed rice, Cajun seasoning, smoked paprika, thyme, and oregano to the pan. Stir continuously for about 1-2 minutes to toast the rice and "bloom" the spices. What works best for me is making sure every grain of rice is coated in the delicious fat and spices.
  5. Add Liquids: Pour in the chopped tomatoes and the hot chicken stock. Add the cooked sausage back into the pan. Stir everything together well and season with a little salt and plenty of black pepper.
  6. Simmer Gently: Bring the liquid to a gentle simmer, then immediately reduce the heat to low. Cover the pan with a tight-fitting lid and let it cook for 15 minutes. Do not lift the lid during this time!
  7. Rest and Fluff: After 15 minutes, remove the pan from the heat entirely but keep the lid on. Let it stand for another 5-10 minutes. This allows the steam to finish cooking the rice perfectly.
  8. Serve: Remove the lid, fluff the rice with a fork, and stir through most of the fresh parsley. Serve immediately, garnished with the remaining parsley.

Notes

For best results, do not lift the lid while the rice is simmering and resting. This ensures it steams perfectly. The dish stores well in the refrigerator for up to 3 days.