Smoked Sausage and Rice

Smoked sausage and rice is a flavor-packed one pot dinner recipe with rice, Andouille sausage, crisp bell peppers, and Cajun seasoning. Customize it and make it even more filling by adding some beans or veggies.

Today we’re making some smoked sausage and rice which is a delicious and filling meal idea to get a quick and easy dinner on the table on busy weeknights. Think of this as a simplified version of jambalaya that’s easier to make with a few pantry staples.

The recipe uses Andouille sausage for its distinctive smoky flavor but other types of sausages such as kielbasa, Italian sausage, or chorizo work just as well. Customize it even more by adding some beans or peas – or make it kid-friendly with broccoli and cheddar cheese.

For more easy dinners, try chicken lazone, slow cooker chicken and gravy, oven-baked chicken breasts, or Mississippi pot roast. Or if you’re in the mood for more sausage recipes, try some creamy sausage pasta, this sausage and hash brown breakfast casserole that’s perfect for holiday brunch with the family, or a slow-cooked comforting creamy tortellini and sausage soup.

Ingredients in Smoked Sausage and Rice

SMOKED SAUSAGE AND RICE RECIPE TIPS

• Sausage – I used Andouille sausage but any kind of sausage will work – kielbasa, Italian sausage, chorizo. Just make sure to slice them into rounds so they curl and crisp up at the edges when we brown them.
• Onions and garlic – The recipe uses fresh onions and garlic but you can substitute it with onion and garlic powder. I highly recommend sticking with the fresh ingredients though since they give better overall flavor and texture.
• Bell pepper – I used green and yellow bell peppers for some variety but feel free to pick any colors you like. The difference between red, orange, yellow and green bell peppers is the levels of ripeness. Green peppers, which are considered not yet ripe, are slightly bitter and peppery. Yellow, orange and red bell peppers are fully ripened and taste sweet and fruity with red being the sweetest and juiciest.

• Rice – Any kind of long-grain or extra long-grain white rice will work. For this recipe, the rice is measured in the US cup and not the rice cup that comes with a rice cooker. 1 rice cup is about 3/4 a US cup of measurement, so they are not equal. You could try using other kinds of rice but will need to figure out the rice-to-liquid ratio. This recipe has only been tested with long-grain white rice.
• Chicken broth – I like using Better than Bouillon Roasted Chicken and making a broth from a teaspoon of paste per cup of broth needed. It keeps well in the fridge for a long time and there’s no waste.
• Tomato paste – I used the Cento brand of tomato paste which comes in a tube. I find it handy for when you only need to use a little in recipes and it keeps in the fridge well. You can substitute tomato paste for a can of diced tomatoes instead.

• Cajun seasoning – I used McCormick Cajuns seasoning blend but there are more famous brands out there like Slap Yo Mamma or Tony Chachere Seasoning. Cajun seasoning tastes mildly spicy and earthy with smoky undertones. The blend is usually made from a mix of paprika, cayenne, garlic and onion powder, salt and pepper. Some blends add oregano and thyme as well. If you have your own Cajun mix, feel free to use that or add the spices that make one to the recipe.
• Smoked paprika – Even though paprika is already in a Cajun seasoning blend, I added some smoked paprika on top of that for more smokiness to compliment the sausage.
• Resting the rice – This step gives you fluffy, evenly cooked rice. Letting the rice rest gives time for the starches to cool down and the grains to firm up so you don’t have mushy rice.

What to Serve with Sausage and Rice

This is a one-pot meal in itself but you could serve some cornbread or bread rolls along with it or some gumbo on the side.

And that’s about it. Enjoy the meal and let me know how you liked it, what substitutions you made, or what you paired it with in the comments below!

MORE SAUSAGE RECIPES TO TRY

• Creamy Sausage Pasta
• Cream Cheese Sausage Dip
• Sheet Pan Sausage and Veggies
• Cheesy Sausage Hash Brown Breakfast Casserole
• Slow Cooker Creamy Tortellini Soup

Smoked Sausage and Rice

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: The Cooking Jar
• Total Time: 45 minutes
• Yield: 4 1x

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Description

Smoked sausage and rice is a flavor-packed one pot dinner recipe with rice, Andouille sausage, crisp bell peppers, and Cajun seasoning.

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Ingredients

Units USM Scale 1x2x3x

• 14 oz. Andouille sausage, sliced
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 4 cloves garlic, minced
• 1 1/2 cups long-grain white rice, uncooked
• 2 1/2 cups chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon coarse sea salt
• 1/8 teaspoon pepper
• Fresh green onions or parsley, to garnish (optional)

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Instructions

1. Over medium-high heat in a 12″ skillet or Dutch oven, brown the sausage in 1 tablespoon of olive oil until golden and crisp around the edges. Remove and set aside.
2. Add onions and bell pepper and saute in remaining 1 tablespoon of olive oil until soft, about 5 minutes. Toss in garlic and saute for another 30 seconds.
3. Add uncooked rice, chicken broth, tomato paste, browned sausage and seasonings (Cajun seasoning, smoked paprika, salt and pepper.) Scrape up any browned bits stuck to the pan and stir to fully mix the tomato paste with the broth. Bring to a boil.
4. Reduce heat to low, cover and simmer for 20 minutes.
5. Remove from heat and let it the pot rest with the lid on for 5-10 minutes.
6. Remove the lid and stir to mix the sausage in with the rice evenly.
7. Dish and serve warm topped with fresh green onions or parsley (optional).
8. Enjoy!

Notes

• Sausage – I used Andouille sausage but any kind of sausage will work – kielbasa, Italian sausage, chorizo. Just make sure to slice them into rounds so they curl and crisp up at the edges when we brown them.
• Add some beans – Add some kidney beans after the rice is done cooking and stir it in. Simmer for a few minutes until the beans are heated through.
• Add some veggies – Veggies like frozen peas work wonderfully to add a pop of color and more variety. Stir it in after the rice is done cooking and let it sit covered for 10 minutes while the rice rests.
• Resting the rice – This step gives you fluffy, evenly cooked rice. Letting the rice rest gives time for the starches to cool down and the grains to firm up so you don’t have mushy rice.
• Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.

• Prep Time: 15 mins
• Cook Time: 30 mins