Cajun Sausage Rice Bowls made in the skillet
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.
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Servings: 4
Calories: 470kcal
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
How to Store Leftovers
Store leftover Cajun sausage rice bowls in an airtight container in the refrigerator for up to 3–4 days. Let the rice cool completely before storing to prevent excess moisture. Reheat gently in the microwave or on the stovetop with a splash of broth or water to loosen the rice. Store the Cajun ranch sauce separately and add it after reheating for best texture and flavor.
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nutrition info is for 1-bowl with about 1 1/2 tbsp of cajun ranch
Nutrition
Serving: 1bowl | Calories: 470kcal | Carbohydrates: 23g | Protein: 34g | Fat: 24g | Saturated Fat: 9g | Fiber: 3g
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