Y’all, we’re about to talk about a dish that’ll transport you straight to the bayou with every single bite. This Cajun Sausage Rice is basically jambalaya’s laid-back cousin who knows how to bring all that smoky, spicy, soul-warming flavor without all the fuss. We’re talking perfectly seasoned rice that’s absorbed every drop of those incredible Cajun spices, smoky andouille sausage that brings the heat and flavor, and the holy trinity of vegetables (onions, bell peppers, and celery) that forms the backbone of all great Louisiana cooking. It’s comfort food that has actual personality — bold enough to wake up your taste buds but approachable enough for a weeknight dinner. Plus, it all happens in one pot, so you can spend more time doing your happy food dance and less time washing dishes.
Why You’ll Love This Recipe
- One pot wonder = minimal cleanup, maximum flavor
- Bold Cajun spices that’ll make your kitchen smell like New Orleans
- Smoky andouille sausage brings authentic Louisiana vibes
- Ready in 30 minutes but tastes like it simmered all day
- Perfect for meal prep and feeds a crowd
- Uses simple ingredients with restaurant-quality results
- Customizable heat level from mild to “call the fire department”
The Good Stuff You’ll Need
For the Sausage Base:
- 1 lb andouille sausage, sliced into rounds
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil (if needed)
For the Cajun Seasoning:
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp white pepper
For the Rice Magic:
- 2 cups long-grain white rice
- 3 1/2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 2 bay leaves
- 1 tsp Worcestershire sauce
- 1/2 tsp hot sauce (or to taste)
For Finishing Touches:
- 3 green onions, sliced
- 1/4 cup fresh parsley, chopped
- Lemon wedges for serving
- Extra hot sauce for the brave souls
- Crusty French bread
Let’s Do This
Step 1: Brown That Sausage
Heat a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat.
Add sliced andouille sausage and cook for 4-5 minutes until browned and crispy on both sides.
Remove sausage to a plate but leave those beautiful drippings in the pot — that’s flavor gold.
Step 2: Build the Holy Trinity
In the same pot with the sausage drippings, add the diced onion, bell pepper, and celery.
If there’s not enough fat, add a little olive oil.
Cook for 5-7 minutes, stirring occasionally, until vegetables are softened and slightly caramelized.
This is the “holy trinity” — the foundation of all great Cajun cooking.
Step 3: Add the Aromatics
Stir in minced garlic and cook for another minute until fragrant.
Add all the Cajun seasoning spices and stir for about 1 minute until the spices are toasted and aromatic.
Your kitchen should smell absolutely incredible right now.
Step 4: Rice and Liquid Gold
Add the rice to the pot and stir to coat every grain with those gorgeous spices and vegetables.
Cook for 2-3 minutes until the rice looks slightly translucent and toasted.
Pour in chicken broth, drained tomatoes, bay leaves, Worcestershire sauce, and hot sauce.
Bring to a boil, stirring to combine everything.
Step 5: Add Back the Sausage
Return the browned sausage to the pot and stir gently to distribute.
Reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender.
Don’t lift the lid too much — rice needs its steam to cook properly.
Step 6: Rest and Fluff
Remove from heat and let it sit, covered, for 5 minutes to finish steaming.
Remove bay leaves and fluff gently with a fork.
Taste and adjust seasoning — more salt? More heat? More Worcestershire? You’re the boss.
Step 7: Garnish and Serve
Stir in half the green onions and parsley.
Serve in bowls garnished with remaining green onions and parsley.
Pass the lemon wedges and hot sauce for those who want extra zing.
Serving Suggestions
Serve with crusty French bread or cornbread for soaking up all those flavors.
A simple coleslaw or green salad helps balance the richness and spice.
Cold beer, sweet tea, or lemonade pairs perfectly with the Cajun heat.
Pickled okra or jalapeños on the side add extra Louisiana flair.
Switch It Up
Protein Power: Add shrimp in the last 5 minutes of cooking for surf and turf vibes.
Different Sausage: Try smoked turkey sausage or spicy Italian sausage if andouille isn’t available.
Veggie Boost: Add diced okra, mushrooms, or roasted red peppers.
Heat Control: Use mild paprika and less cayenne for sensitive palates, or add ghost pepper for the thrill-seekers.
Bean Addition: Stir in red kidney beans or black-eyed peas for extra heartiness.
Make-Ahead Magic
This actually gets better overnight as the flavors meld together.
Store leftovers for up to 4 days in the fridge.
Reheat gently with a splash of broth to bring back the perfect texture.
You can prep all the vegetables ahead and store them chopped in the fridge.
Questions People Actually Ask
Q: What if I can’t find andouille sausage? A: Kielbasa or any smoked sausage works, though andouille gives the most authentic flavor. You can also use spicy Italian sausage.
Q: Can I make my own Cajun seasoning? A: Absolutely! The recipe above makes more than you need — store the extra in an airtight container for future use.
Q: My rice is too wet/dry — help! A: Too wet? Simmer uncovered for a few more minutes. Too dry? Add warm broth, 1/4 cup at a time, until perfect.
Q: How spicy is this dish? A: As written, it has a moderate heat level. Adjust the cayenne and hot sauce to your preference.
Q: Can I use brown rice? A: Yes, but increase the liquid to 4 cups and cooking time to 35-40 minutes. Brown rice takes longer but adds great nutty flavor.
Q: What’s the difference between this and jambalaya? A: This is essentially a simplified jambalaya! Traditional jambalaya might include more proteins like chicken and shrimp, but the flavors are very similar.
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Cajun Sausage Rice
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
Description
Y’all, we’re about to talk about a dish that’ll transport you straight to the bayou with every single bite. This Cajun Sausage Rice is basically jambalaya’s laid-back cousin who knows how to bring all that smoky, spicy, soul-warming flavor without all the fuss. We’re talking perfectly seasoned rice that’s absorbed every drop of those incredible Cajun spices, smoky andouille sausage that brings the heat and flavor, and the holy trinity of vegetables (onions, bell peppers, and celery) that forms the backbone of all great Louisiana cooking. It’s comfort food that has actual personality — bold enough to wake up your taste buds but approachable enough for a weeknight dinner. Plus, it all happens in one pot, so you can spend more time doing your happy food dance and less time washing dishes.
Ingredients
For the Sausage Base:
- 1 lb andouille sausage, sliced into rounds
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil (if needed)
For the Cajun Seasoning:
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp white pepper
For the Rice Magic:
- 2 cups long-grain white rice
- 3 1/2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 2 bay leaves
- 1 tsp Worcestershire sauce
- 1/2 tsp hot sauce (or to taste)
For Finishing Touches:
- 3 green onions, sliced
- 1/4 cup fresh parsley, chopped
- Lemon wedges for serving
- Extra hot sauce for the brave souls
- Crusty French bread
Instructions
Heat a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat.
Add sliced andouille sausage and cook for 4-5 minutes until browned and crispy on both sides.
Remove sausage to a plate but leave those beautiful drippings in the pot — that’s flavor gold.
In the same pot with the sausage drippings, add the diced onion, bell pepper, and celery.
If there’s not enough fat, add a little olive oil.
Cook for 5-7 minutes, stirring occasionally, until vegetables are softened and slightly caramelized.
This is the “holy trinity” — the foundation of all great Cajun cooking.
Stir in minced garlic and cook for another minute until fragrant.
Add all the Cajun seasoning spices and stir for about 1 minute until the spices are toasted and aromatic.
Your kitchen should smell absolutely incredible right now.
Add the rice to the pot and stir to coat every grain with those gorgeous spices and vegetables.
Cook for 2-3 minutes until the rice looks slightly translucent and toasted.
Pour in chicken broth, drained tomatoes, bay leaves, Worcestershire sauce, and hot sauce.
Bring to a boil, stirring to combine everything.
Return the browned sausage to the pot and stir gently to distribute.
Reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender.
Don’t lift the lid too much — rice needs its steam to cook properly.
Remove from heat and let it sit, covered, for 5 minutes to finish steaming.
Remove bay leaves and fluff gently with a fork.
Taste and adjust seasoning — more salt? More heat? More Worcestershire? You’re the boss.
Stir in half the green onions and parsley.
Serve in bowls garnished with remaining green onions and parsley.
Pass the lemon wedges and hot sauce for those who want extra zing.
Notes
Serve with crusty French bread or cornbread for soaking up all those flavors.
A simple coleslaw or green salad helps balance the richness and spice.
Cold beer, sweet tea, or lemonade pairs perfectly with the Cajun heat.
Pickled okra or jalapeños on the side add extra Louisiana flair.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~385 kcal
- Carbohydrates: ~48g
- Protein: ~16g