Cajun Sausage and Rice is a one-skillet meal that comes together in 30 minutes or less. It’s easy to prepare, adaptable to what you have on hand, and often tastes even better the next day.
- What are Cajun Sausages?
- Is Andouille Sausage Spicy?
- What is Jambalaya?
- Recipe
Ingredients
This recipe is very flexible. Use the vegetables and proteins you have available and adjust seasonings to your taste. The ingredient list below reflects a straightforward version, but feel free to substitute or add items like shrimp, chicken, or extra vegetables to make it your own.
What are Cajun Sausages?
When a recipe calls for a Cajun sausage, it often means Andouille. Andouille is a smoked, seasoned sausage with a robust flavor that complements Creole and Cajun dishes. If you can’t find Andouille, any smoked sausage or kielbasa works well. For a kid-friendly or milder option, try smoked sausage or Lil’ Smokies.
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Is Andouille Sausage Spicy?
Andouille tends to be spicier than standard smoked sausages because it’s seasoned more heavily. If you prefer milder food, reduce or omit the Creole seasoning in the recipe and add heat at the table instead. When cooking for children or anyone sensitive to spice, choose a milder sausage and hold off on the spicy seasonings until you taste the dish.
What is Jambalaya?
Jambalaya is a classic Louisiana dish similar in spirit to paella: a flavorful combination of protein, vegetables, stock, and rice cooked together. Traditional versions may include chicken, pork, shrimp or crawfish, plus Andouille sausage. Vegetables such as onion, bell pepper and celery—often called the “holy trinity” in Cajun and Creole cooking—provide a savory base.
This Cajun Sausage and Rice recipe is a streamlined, one-pan take on jambalaya. It focuses on sausage, rice, tomatoes and beans for a quick, satisfying meal. If you want a more traditional jambalaya later, stir in cooked shrimp or leftover chicken before serving.
Try Something New at 24Bite
If you have leftovers—cooked shrimp, roast chicken, or extra vegetables—fold them into this rice dish for a heartier, jambalaya-style meal. One great advantage of this recipe is that it welcomes substitutions and makes a simple base for many variations.
What Do You Serve with Cajun Sausage and Rice?
This dish is full of flavor, so sides can be simple. A slice of crusty bread, a green salad, or cornbread complement the meal nicely. For a spicier, savory side, jalapeño cornbread pairs especially well.
How Do You Store This Dish?
Store leftovers in an airtight container in the refrigerator for 3–4 days. You can freeze portions for 3–4 months, though rice may change texture after freezing and thawing. Reheat gently on the stovetop with a splash of water or broth to restore moisture.
Recipe
Cajun Sausage and Rice
For full recipe details and tips, see the recipe information below.
Equipment
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Large Skillet with Lid
Ingredients
- 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
- 14.5 ounces Diced Tomatoes, canned
- 2 teaspoons Creole Seasoning
- 1 teaspoon Savory Seasoning, or Italian seasoning
- 15 ounces Red Beans, or any canned beans, drained and rinsed
- 2 ¼ cups Water
Instructions
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Rinse the rice: place uncooked rice in a fine strainer and rinse under cool water, stirring with your hand or a spoon. Allow it to drain while you prepare the other ingredients.
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Brown the sausage: heat the olive oil over medium heat in a large skillet with a lid. Add the sliced sausage and sauté until the edges begin to brown and crisp, about 3–5 minutes. For a deeper sear, press the slices lightly while cooking.
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Add vegetables: add the chopped onion, bell pepper, celery and minced garlic. Stir and sauté until the vegetables are fragrant and slightly softened, about 4–5 minutes.
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Build the sauce: stir in the chicken bouillon, diced tomatoes and seasonings. Let the mixture heat for 1–2 minutes, then add the drained beans, water and the rinsed rice. Stir to combine.
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Simmer: bring the skillet to a gentle boil, then reduce the heat to low. Cover and simmer undisturbed for 20 minutes, until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
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Finish: if any liquid remains after 20 minutes, cover and cook on low for an additional 3–5 minutes. Fluff the rice with a fork before serving and garnish with chopped green onion if desired.
Notes
Garnish with sliced green onions or fresh parsley, if desired.
To reduce sodium, choose a salt-free Creole seasoning or reduce added bouillon.
Calories from Fat 171
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Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates. Please check package labels if you have specific dietary concerns. The authors and publishers are not responsible for individual dietary outcomes.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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