This creamy Cajun sausage and rice is a bold, comforting one-pan dinner that comes together in about 30 minutes. Smoky andouille sausage gets seared until browned, then simmered with rice in a rich, spiced cream sauce until everything is tender and packed with flavor.
It’s hearty, satisfying, and easy enough for a weeknight, with just the right amount of Cajun kick.
Why you’ll love this recipe
- One pan, minimal cleanup — sausage, rice, and sauce all cook together
- Ready in about 30 minutes — a fast, filling dinner
- Bold, smoky flavor — Cajun seasoning and andouille sausage bring the heat
- Budget-friendly — simple ingredients that stretch a long way
Ingredients
- 1 tablespoon olive oil
- 1 pound andouille sausage, sliced into rounds
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon Cajun seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sear the sausage. Heat olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for 3–4 minutes, until browned. Remove and set aside.
- Sauté the vegetables. In the same skillet, add the onion and bell pepper, cooking for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the rice. Stir in the rice, coating it in the oil and vegetables, and toast for about a minute.
- Add the broth and seasoning. Pour in the chicken broth and Cajun seasoning, stirring to combine. Bring to a simmer.
- Cover and cook. Reduce heat to low, cover the skillet, and let it cook for 15–18 minutes, until the rice is tender and the liquid is mostly absorbed. Avoid lifting the lid too often.
- Add the cream and sausage. Stir in the heavy cream and the seared sausage, letting everything heat through for another 2–3 minutes.
- Season to taste. Taste and adjust salt, pepper, or Cajun seasoning as needed.
- Serve. Garnish with fresh parsley and serve warm straight from the skillet.
Tips for success
- Don’t skip searing the sausage — it builds a deeper flavor base for the whole dish.
- Keep the lid on while simmering so the rice cooks evenly without drying out.
- Adjust the Cajun seasoning to your spice preference — start with less if you’re unsure.
- Stir in the cream at the end, not earlier, to keep the sauce smooth and avoid curdling.
What to serve it with
- A simple green salad
- Warm crusty bread
- Steamed green beans or roasted vegetables
Frequently asked questions
Can I use a different type of sausage? Yes — kielbasa or smoked sausage both work well if andouille isn’t available, though the flavor will be slightly milder.
Can I use brown rice instead of white? Yes, but you’ll need to increase the broth slightly and extend the cooking time to about 35–40 minutes, since brown rice takes longer to cook through.
Is this recipe very spicy? It has a moderate kick from the Cajun seasoning and andouille sausage. Adjust the amount of seasoning to control the heat level.
Can I make this ahead for meal prep? Yes — this stores well in the fridge for up to 3 days. Reheat gently with a splash of broth or cream to loosen the sauce.