Description
This easy Cajun rice recipe brings bold Louisiana flavors to your table with smoky sausage, the classic ‘holy trinity’ of veggies, and a punchy Cajun seasoning blend. It’s hearty enough for a main dish or perfect as a crowd-pleasing side, ready in under 40 minutes.
Ingredients
- 1 1/2 cups long grain white rice (uncooked)
- 8 oz smoked sausage (Andouille or kielbasa), sliced
- 3 cups chicken broth (low-sodium preferred)
- 1 medium yellow onion, chopped (about 1 cup)
- 2 ribs celery, diced (about 1/2 cup)
- 1 medium green bell pepper, diced (about 1 cup)
- 1/2 medium red bell pepper, diced (about 1/2 cup, optional)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt & black pepper, to taste
- 2 tablespoons olive oil
- Green onions, sliced (for garnish, optional)
- Fresh parsley, chopped (for garnish, optional)
- Hot sauce (for serving, optional)
Instructions
- Prep the ingredients: Chop onion, celery, green and red bell peppers (if using), and mince garlic. Slice sausage and measure out rice.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sausage and cook until browned and crispy at the edges, about 3-4 minutes. Remove sausage and set aside.
- Add chopped onion, celery, and bell peppers to the pan. Sprinkle with a pinch of salt and cook over medium heat, stirring often, until softened and just starting to brown, 6-8 minutes.
- Stir in minced garlic, Cajun seasoning, paprika, dried thyme, and bay leaf. Cook for 1 minute until fragrant, stirring constantly.
- Add uncooked rice to the skillet. Stir well to coat each grain in oil and spices. Toast for 1-2 minutes until rice looks slightly translucent around the edges.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Return sausage to the pan. Stir and bring to a gentle boil.
- Reduce heat to low, cover tightly with a lid, and simmer for 20 minutes. Do not lift the lid or stir during this time.
- Remove from heat and let rest, covered, for 5 minutes. Remove bay leaf and gently fluff rice with a fork.
- Garnish with green onions and parsley if desired. Taste and adjust seasoning, adding extra Cajun spice or hot sauce if preferred. Serve hot.
Notes
For a vegetarian version, omit sausage and use vegetable broth. To make it gluten-free, ensure your sausage and broth are certified gluten-free. Brown rice can be used with increased broth and cook time. Adjust spice level by varying Cajun seasoning or adding cayenne/hot sauce. Leftovers store well and flavors deepen after a day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Louisiana, Cajun
Nutrition
- Serving Size: About 1 cup (200g) per serving
- Calories: 350
- Sugar: 4
- Sodium: 800
- Fat: 13
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 3
- Protein: 13
Keywords: Cajun rice, Louisiana rice, easy Cajun recipe, smoked sausage rice, one pan rice, weeknight dinner, spicy rice, Southern rice, meal prep, gluten-free option