One Pot Cajun Smoked Sausage and Rice
One-Pot Cajun Smoked Sausage and Rice: A Spicy Delight
When I need a quick and easy dinner, smoked sausage always comes in handy. There are so many ways you can make it, and one of my absolute favorites is this One-Pot Cajun Smoked Sausage and Rice. I love using smoked sausage in my dishes because it’s economical and can be easily stocked up; it thaws quickly, making it perfect for a last-minute meal. Plus, my husband and I are both fans of spicy food, so this dish was a delightful surprise that I threw together on a whim. Not only is this recipe perfect for a cozy family dinner, but it’s also great for meal prep, as it reheats well! And if you’re looking to tone down the spiciness, you can easily do so by using a milder sausage and omitting the Cajun seasoning altogether. This way, you can still enjoy a delicious, hearty meal without overwhelming heat. And check out these other great recipes while you are here!
One Pot Cheesy Smoked Sausage and Bow Tie Pasta
Sheet Pan BBQ Chicken with Potatoes and Green Beans
Ingredients:
- – 1 tablespoon olive oil
- 13 ounces sliced Cajun-style andouille smoked sausage (or a milder sausage if preferred)
- 1 diced onion
- 1 diced green pepper
- 1 diced jalapeño (optional for less heat)
- 1 tsp Fire and Smoke Society’s The Usual all-purpose blend, or use any spice blend that you like!
- 1 teaspoon Slap Ya Mama Cajun seasoning (omit for a milder version)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4-5 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup uncooked long-grain white rice
- 14.5 oz can fire-roasted diced tomatoes
- 2 cups beef broth
Instructions:
This is just a summary, the full recipe is below. Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Next, add in the 13 ounces of sliced Cajun-style andouille smoked sausage (or your choice of milder sausage). Cook it until it becomes nice and crispy on both sides. Once crispy, remove the sausage from the pan and set it aside.
In the same skillet, toss in the diced onion, diced green pepper, and diced jalapeño (if using). Season them with about 1 tablespoon of Fire and Smoke Society’s The Usual all-purpose blend, 1 teaspoon of Slap Ya Mama Cajun seasoning (if using), and 1 teaspoon each of garlic powder and onion powder. Cook this mixture down for about five minutes until the vegetables are tender and fragrant. After that, stir in 4 to 5 minced garlic cloves and cook for another minute.
Now, it’s time to stir in 1 tablespoon of tomato paste. Let it cook down for a couple of minutes, allowing the flavors to meld beautifully.
Lastly
Bring back the cooked sausage into the skillet along with 1 cup of uncooked long-grain white rice, 1 can of fire-roasted diced tomatoes, and 2 cups of beef broth. Mix everything together thoroughly, ensuring that the rice is well-coated. Allow the mixture to come to a boil. Once boiling, cover the skillet with a lid, reduce the heat to a simmer, and let it cook for about 20 minutes or until the rice is fully cooked.
When the rice is cooked, give everything a good stir and taste to see if any adjustments are needed with the seasonings. Feel free to add a bit more spice if you like it hot!
This meal is hearty and filling all on its own. But I like to serve it with some Green Beans and cheddar jalapeno cornbread!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
One Pot Cajun Smoked Sausage and Rice
Ingredients
- 1 tbsp Olive Oil
- 13 oz Sliced Cajun Style Andouille Smoked Sausage or any kind of smoked sausage
- 1 Yellow Onion, Diced
- 1 Green Pepper, Diced
- 1 Jalapeno, Diced optional
- 1 tsp Fire and Smoke Society's The Usual All Purpose Blend or any all purpose blend that you like
- 1 tsp Slap Ya Mama Seasoning omit for a milder version
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 4-5 Garlic Cloves, minced
- 1 tbsp Tomato Paste
- 1 Cup Uncooked Long Grain White Rice I used Basmati as I feel it is the easiest to cook with
- 14.5 oz Can of Fire Roasted Diced Tomatoes
- 2 Cups Beef or Chicken Broth
Instructions
- Heat olive oil in a skillet over medium heat.
- Cook andouille sausage (or milder sausage) until crispy; remove and set aside.
- Sauté onion, green pepper, and jalapeño (if using) with seasonings for 5 minutes.
- Add minced garlic; cook for 1 minute.
- Stir in tomato paste; cook for 2 minutes.
- Combine cooked sausage, rice, diced tomatoes, and beef broth; mix well.
- Bring to a boil; cover, reduce heat to a simmer and cook for about 20 minutes or until the rice is fully cooked.
- Stir and adjust seasonings before serving if needed.
