Cajun Sausage and Rice Skillet- Easy One-Pan Meal

Craving bold, zesty flavors without a mountain of dishes? This Cajun Sausage and Rice Skillet is your answer! Packed with smoky sausage, aromatic vegetables, and perfectly seasoned rice, it’s a hearty and satisfying meal that comes together in a single pan, making weeknights a breeze.

Ingredients

• 1 tbsp olive oil
• 1 lb smoked sausage (andouille or kielbasa), sliced into 1/2-inch rounds
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups chicken broth
• 1 cup uncooked long-grain white rice, rinsed
• 2 tsp Cajun seasoning (or more, to taste)
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley or green onions, chopped, for garnish (optional)

Instructions

1. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pan.
2. Add the chopped onion, green bell pepper, and celery to the skillet. Cook, stirring occasionally, until vegetables have softened, about 5-7 minutes.
3. Stir in the minced garlic, Cajun seasoning, and dried thyme. Cook for another minute until fragrant.
4. Add the undrained diced tomatoes, chicken broth, and rinsed rice to the skillet. Bring the mixture to a boil, stirring well to combine everything and scrape up any browned bits from the bottom of the pan.
5. Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 20 minutes, or until the rice is tender and most of the liquid has been absorbed. Do not lift the lid during this time.
6. Return the cooked sausage to the skillet. Gently fluff the rice with a fork and stir to combine the sausage throughout. Cover and let stand for 5 minutes off the heat.
7. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley or sliced green onions, if desired, and serve hot directly from the skillet.