Smoked sausage and rice is a flavor-packed one pot dinner recipe with rice, Andouille sausage, crisp bell peppers, and Cajun seasoning.
- 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)
- 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.
- 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.
- 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.
- Reduce heat to low, cover and simmer for 20 minutes.
- Remove from heat and let it the pot rest with the lid on for 5-10 minutes.
- Remove the lid and stir to mix the sausage in with the rice evenly.
- Dish and serve warm topped with fresh green onions or parsley (optional).
- 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