Cajun Sausage & Rice Skillet

A budget-friendly Cajun Sausage & Rice Skillet with bold flavour – an easy, one-pan twist on jambalaya using simple, accessible ingredients.

Looking for an easy, budget-friendly twist on jambalaya? This Cajun Sausage & Rice Skillet delivers all the bold, comforting flavours of the classic dish—without the extra cost or hard-to-find ingredients. Andouille sausage, a staple in traditional jambalaya, can be tricky to source in Canada (or pricey when you do find it), so this version uses Italian sausage as a more accessible alternative.

It’s a great one-pan dinner for busy weeknights: simple, satisfying, and loaded with flavour thanks to Cajun spices, tender vegetables, and a touch of heat.

Want to take it closer to authentic jambalaya? Swap in andouille if you can find it, use long grain rice instead of parboiled, and consider adding diced chicken thighs and shrimp for that true Creole touch. But even as-is, this dish is a hearty crowd-pleaser that’s easy on the wallet and big on flavour.

Tips for the Best Cajun Rice Skillet

• Use parboiled rice for perfect texture
  It holds up well without turning mushy—ideal for one-pan meals.
• Brown the sausage first
  Searing adds rich, caramelised flavour that builds the base of the dish.
• Sauté the vegetables in the sausage drippings
  This infuses the onion, pepper, celery, and garlic with savoury depth.
• Don’t stir once the rice starts simmering
  Stirring can release starch and lead to sticky or unevenly cooked rice.
• Keep the pan covered while cooking
  This traps steam and helps the rice cook evenly. Only lift the lid toward the end to check doneness.
• Let it rest before serving
  After cooking, let the skillet sit (covered) for 5 minutes. This helps the rice fully absorb the liquid and settle.
• Adjust spice to taste
  Cajun seasoning blends vary, so taste and tweak the heat with hot sauce at the end if needed.
• Upgrade with extras
  Add diced chicken thighs or shrimp to turn it into a more traditional jambalaya-style dish.
• Garnish for freshness
  A sprinkle of spring onion, parsley, or even a squeeze of lemon adds brightness to balance the rich flavours.

Ingredients & Substitutions

• Italian sausage – or use andouille or smoked kielbasa
• Yellow onion – or substitute with white or red onion
• Green bell pepper – any colour bell pepper works
• Celery – optional but adds depth
• Garlic – or use garlic powder in a pinch
• Diced tomatoes – crushed tomatoes or passata also work
• Parboiled rice – can sub with long grain white rice
• Chicken broth – or use vegetable broth, beef broth, or water with bouillon
• Cajun seasoning – Creole seasoning or DIY spice blend
• Salt – adjust to taste
• Black pepper – or white pepper
• Hot pepper sauce – any preferred hot sauce
• Spring onion – optional; parsley or coriander also work for garnish

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Cajun Sausage & Rice Skillet

Yields: 4 Servings | Prep time: 10 Minutes | Cook time: 35 Minutes

Ingredients:

• 1 tablespoon oil
• 17 oz (500 g) Italian sausage or andouille sausage, sliced
• 1 medium yellow onion, chopped
• 1 medium green pepper, chopped
• 2 ribs celery, chopped
• 3 cloves garlic, minced
• 2 cups (16 oz | 454 g) diced tomatoes, undrained
• 1¼ cups uncooked parboiled rice
• 1½ cups chicken broth
• 1 tablespoon Cajun seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon hot pepper sauce (or to taste)
• Chopped spring onion, for garnish

Directions:

1. Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the sausage and sauté until browned. Remove from the pan and set aside to cool slightly before slicing. (Image 1)
2. In the same pan, add the onion, green pepper, celery, and garlic. Sauté until softened, about 5 minutes. (Image2)

1. Return the sliced sausage to the skillet. Stir in the diced tomatoes (with their juices), rice, Cajun seasoning, salt, black pepper, and hot pepper sauce. (Image 3)
2. Pour in the chicken broth and bring the mixture to a boil. (Image 4) Reduce heat to low, cover, and simmer without stirring for 25–30 minutes, or until the rice is tender and the liquid has been absorbed.
3. Fluff the rice with a fork and garnish with chopped spring onion before serving.

Continue to Content

Yield: 4 Servings

Cajun Sausage & Rice Skillet

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

A budget-friendly Cajun Sausage & Rice Skillet with bold flavour – an easy, one-pan twist on jambalaya using simple, accessible ingredients.

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Ingredients

• 1 tablespoon oil
• 17 oz (500 g) Italian sausage or andouille sausage, sliced
• 1 medium yellow onion, chopped
• 1 medium green pepper, chopped
• 2 ribs celery, chopped
• 3 cloves garlic, minced
• 2 cups (16 oz | 454 g) diced tomatoes, undrained
• 1¼ cups uncooked parboiled rice
• 1½ cups chicken broth
• 1 tablespoon Cajun seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon hot pepper sauce (or to taste)
• Chopped spring onion, for garnish

Instructions

1. Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the sausage and sauté until browned. Remove from the pan and set aside to cool slightly before slicing.
2. In the same pan, add the onion, green pepper, celery, and garlic. Sauté until softened, about 5 minutes.
3. Return the sliced sausage to the skillet. Stir in the diced tomatoes (with their juices), rice, Cajun seasoning, salt, black pepper, and hot pepper sauce.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer without stirring for 25–30 minutes, or until the rice is tender and the liquid has been absorbed.
5. Fluff the rice with a fork and garnish with chopped spring onion before serving.

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Nutrition Information:

Yield:

4

Serving Size:

1.5 cups
Amount Per Serving: Calories: 769Total Fat: 43gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 81mgSodium: 2898mgCarbohydrates: 63gFiber: 5gSugar: 9gProtein: 32g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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