We are so happy to have you as our new favourite! This Cajun Sausage & Rice Skillet is like “jambalaya lightly”. Although it has the same flavours and ingredients as jambalaya, it is a simplified, lighter version perfect for quick weeknight meals. The best part? You can make leftovers! This skillet is great for meal prep!

What kind of Sausage do I use?

This skillet meal will taste great if you use Andouille sausage. It is a smoked pork sausage that is commonly used in Louisiana cooking. You can substitute any other smoked sausage if you don’t have any (I’m not certain how easily this is available outside of the southern U.S.). To get the best experience.


It can vary depending on what ingredients you use. I used a medium-heat Andouille sausage with cayenne pepper in my Cajun seasoning mix. You can make this dish mild by using a non-spicy, smoked sausage.


Below is a recipe for half of my homemade Cajun Seasoning. I did not add salt to it because the other ingredients in this skillet had enough salt. About 1 tablespoon of spices was used. You can use store-bought Cajun seasoning mixes, but first, make sure you check the salt content. Cajun seasoning mixes purchased at the store contain lots of salt. They are more used as a table seasoning or seasoning salt and will not work for this recipe. I would use 1 tablespoon of the herbs and spices in the blend for this recipe.


Brown rice takes more liquid and cooks for a longer time than white rice. You need to consider these factors when substituting brown rice for white rice. Although I have not tried a brown rice recipe, I would add at least one cup of chicken broth to the pot and increase the simmering time to around 40 minutes.


This Cajun Sausage & Rice Skillet is a quick and easy weeknight meal packed with spicy flavours.

Prep time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes


  • 14 oz. Andouille sausage* ($3.99)
  • 1 Tbsp of cooking oil ($0.04)
  • 1 bell pepper ($0.89)
  • 1 tsp smoked paprika ($0.10)
  • 1/2 tsp dried Oregano ($0.05).
  • 1/2 tsp dried Thyme ($0.05).
  • 1/4 teaspoon garlic powder ($0.02)
  • 1/4 teaspoon onion powder ($0.02)
  • 1/8 tsp cayenne pepper ($0.02)
  • 1/8 teaspoon freshly cracked black pepper ($0.01)
  • 1 15oz. 1 15oz.
  • 1 cup white long-grain rice (0.62)
  • 1.5 cups chicken broth ($0.20)
  • Two sliced green onions ($0.20).


  • Cut the Sausage into 1/4-1/2 inch slices. Place the Sausage and oil in a large skillet or Dutch oven. Cook on medium heat until it is browned. If the sausage browns on the bottom of your skillet, don’t be alarmed. This is an added flavour that will be added to the rice later.
  • While the sausage cooks, chop the bell pepper. After the Sausage has browned, add the bell pepper to the skillet. Continue to cook for approximately one minute.
  • To toast the spices, add the spices (smoked paprika, Thyme and onion powder, cayenne pepper, garlic powder and onion powder) to the skillet and the sausage and bell pepper.
  • Add the fire-roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Mix to combine.
  • Cover the skillet with a lid and let the broth boil. Turn the heat down to low once the broth has boiled. Let the skillet simmer for 20 min. Let the skillet cool for 20 minutes. Cover the skillet with a lid and let it sit covered for 5 more minutes.
  • Once the skillet is cool, take off the lid and fold the sausages and rice half. This will help to distribute the rice and Sausage evenly. Serve with chopped green onions.


*If Andouille is not available in your area, you can use any smoked pork sausage.


1.5 cups Calories: 547.75 Kcal Carbohydrates 50.8 G Protein: 22.23 G Fat: 28.8g Sodium: 1328.93mg Fiber: 4.15g

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