This one-pot Cajun Sausage Rice Skillet comes together in just 30 minutes. Packed with bold Cajun spices, white rice, and andouille sausage, it’s an easy weeknight dinner made even better with an optional Cajun Ranch for extra flavor.
I’ve teamed up with Duda Farm Fresh Foods to share today’s recipe. I love to use their celery sticks for extra crunch and flavor. Bonus: they’re pre-washed making for easy ingredient prep! Right now you can enter their Dip It 2 Win It contest for the chance to win $500 plus free product for a year!
I’ve been to New Orleans exactly once, and honestly it wasn’t enough time. I fell in love with the food scene there so hard, and love all the Cajun flavors throughout their authentic dishes. So until the next time I can get back for a visit (and eat my way through the city), I’m enjoying all things flavor with this Cajun Sausage Rice Skillet.
It’s such a quick and easy, one-pot dinner that’s filling and gluten-free. You know I am a sauce girl, so for an extra layer of flavor I like to drizzle my rice bowl with a Cajun Ranch Sauce that would also be tasty over Jambalaya Stuffed Peppers.
ingredients to make cajun sausage and rice
I like to keep this rice skillet simple with just andouille sausage – as opposed to a more traditional dirty rice which usually has chicken and shrimp as well. You can add if you’d like, but for a quick weeknight dinner, I like to keep it simple.
- andouille sausage: classic, a hint of heat and enough fat to season the entire skillet.
- holy trinity: ½ yellow onion, 1 bell pepper and 2 ribs Dandy® Celery.
- garlic: 3-4 cloves.
- spices: salt, pepper and smoked paprika.
- Cajun seasoning: homemade or store-bought.
- diced tomatoes: canned, and drained.
- white rice: you could use brown rice or Jasmine in a pinch.
- chicken broth or stock: unsalted so you can season as needed.
- Greek yogurt sauce: an optional drizzle for extra flavor!
substitutions for andouille sausage
If you can’t find andouille sausage, there are a few easy substitutes that still deliver plenty of smoky, Cajun-style flavor. Aidell’s Andouille Sausage is a great store-bought option, but in a pinch, smoked kielbasa works well and brings a similar smoky richness. For a spicier kick, chorizo can also be used, though it will slightly change the flavor profile – but not enough to change this dish IMO.
If you’re looking for a lower-fat option or don’t eat pork: smoked chicken sausage is an excellent substitute. Italian chicken sausage also works surprisingly well, since many of the herbs and spices overlap with classic Cajun seasoning.
Cajun Ranch Sauce (Optional)
This homemade Cajun ranch sauce is optional, but highly recommended if you love a little extra sauce on your rice bowls. It adds a cool, creamy contrast to the bold Cajun flavors and takes just minutes to mix together. You can make this sauce 1–2 days ahead, and it also works well on Jambalaya Stuffed Peppers or Cajun Shrimp Foil Packs.
Cajun Ranch Sauce Ingredients:
- Greek yogurt: Used as the base instead of mayo for a lighter, higher-protein dressing.
- Cajun seasoning: About 1 teaspoon. Homemade Cajun seasoning is great here, but store-bought works just as well.
- Lemon juice: A squeeze helps thin the yogurt and adds that classic tangy ranch flavor.
- Spices: A pinch of garlic powder and salt to tie everything together.
Dairy-Free Cajun Ranch Option
This sausage rice skillet is naturally gluten-free and dairy-free. For a dairy-free Cajun ranch, use mayonnaise instead of Greek yogurt. You can also use a store-bought, dairy-free ranch and add a pinch of Cajun seasoning for extra flavor.
Cajun Sausage Rice Bowls made in the skillet
Ingredients
For the Bowls
- 12 oz andouille sausage, sliced into coins (rounds) - or smoked kielbasa, chorizo or chicken sausage
- 1 tablespoon olive oil or butter
- ½ yellow onion, diced
- 1 bell pepper, diced
- 2 ribs Dandy® Celery, diced
- 3-4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoon Cajun seasoning - homemade or store-bought
- 1 14.5 oz can diced tomatoes, drained
- 1 ½ cups long-grain white rice, rinsed
- 2 ½ cups chicken broth, unsaltes
- Cajun ranch sauce, to drizzle - optional
Cajun Ranch Sauce (optional)
- ½ cup Greek yogurt, plain
- ½-1 teaspoon Cajun seasoning - homemade or store-bought
- 1 teaspoon lemon juice
- pinch garlic powder
- pinch salt
Instructions
Cajun Sausage Rice Bowls
- To a large skillet or soup pot, melt butter or oil over medium-high heat. Sauté sausage, flipping occasionally, until the edges are golden and caramelize. About 5-ish minutes. Transfer sausage to a plate and keep the rendered fat in the skillet.
- Add the onion, bell pepper, and celery to the skillet. Saute until the veggies are soft, 3-4 minutes.
- Stir in minced garlic, smoked paprika, Cajun seasoning, salt and pepper. Cook 30–60 seconds until fragrant.
- Add can of drained diced tomatoes, and stir to coat in the spices.
- Pour in the rice and chicken broth, scraping up any browned bits on the bottom of the pan.
- Stir the andouille back into the skillet so it cooks with the rice and flavors the broth.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 18-20 minutes, or until the rice is tender and the liquid has absorbed.
- Fluff the rice with a fork. Serve with a drizzle of Cajun Ranch Sauce, if using.
Cajun Ranch Sauce
- To a bowl or jar, whisk to combine all ingredients together until the sauce has no lumps. Can be made ahead of time and refrigerated 1-2 days before using.
Notes
Nutrition
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