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The Easiest Smoked Sausage and Rice Skillet You’ll Ever Make
I remember one of those Tuesdays. You know the one. The day feels like it’s already been a week long, the fridge is looking a little sparse, and the last thing you want to do is face a mountain of dishes.
That was me. Staring into my fridge, I saw a package of smoked sausage and a few lonely vegetables. My pantry had rice. A lightbulb went off, and about 30 minutes later, my family was devouring a one-pan meal that tasted like it had been simmering for hours.
This Smoked Sausage and Rice skillet isn’t just a recipe; it’s a solution. It’s the answer to weeknight dinner chaos. It’s hearty, packed with flavor, and best of all, it leaves you with just one pan to wash.
Let’s get this simple, delicious meal on your table.
What You’ll Need
The beauty of this dish is its simplicity. You likely have most of these ingredients waiting for you in your kitchen right now.
- 1 tbsp Olive Oil or Butter
- 1 lb Smoked Sausage (like Andouille or Kielbasa), sliced into 1/4-inch rounds
- 1 large Yellow Onion, chopped
- 1 Green Bell Pepper, chopped
- 2 Celery Stalks, chopped
- 3-4 cloves Garlic, minced
- 1 ½ cups Long-Grain White Rice, uncooked
- 1 (14.5 oz) can Diced Tomatoes, undrained
- 3 cups Chicken Broth, low-sodium
- 2 tsp Cajun or Creole Seasoning
- ½ tsp Salt (or to taste)
- ¼ tsp Black Pepper
- Fresh Parsley or Green Onions, chopped for garnish
Pro Tips
After making this dish dozens of times, I’ve picked up a few tricks that take it from good to great. Don’t skip these!
- Sear That Sausage First. Don’t just toss the sausage in with everything else. Searing it alone in the hot pan until it’s nicely browned creates flavorful little bits on the bottom of the pan. This is flavor gold that will infuse the entire dish.
- Rinse Your Rice. Take an extra minute to rinse the uncooked rice in a fine-mesh sieve under cold water. Swish it around until the water runs mostly clear. This removes excess surface starch and is the secret to fluffy, distinct grains of rice instead of a gummy mess.
- Resist the Urge to Peek. Once you put the lid on, leave it on. The rice cooks by absorbing the liquid and trapping the steam. Lifting the lid lets all that precious steam escape, messing up the cooking process and giving you unevenly cooked rice.
- Let It Rest. This might be the hardest part! After the cooking time is up, slide the pan off the heat and let it stand, covered, for at least 5 to 10 minutes. This allows the moisture to redistribute evenly and finishes cooking the rice perfectly.
Tools Required
You don’t need any fancy gadgets for this recipe. Just the basics will do.
- A large, heavy-bottomed skillet or Dutch oven with a tight-fitting lid (at least 12 inches)
- A sharp knife for chopping
- A sturdy cutting board
- Measuring cups and spoons
- A wooden spoon or spatula for stirring
Substitutions and Variations
Feel free to play around with this recipe. It’s incredibly forgiving and a great way to use up what you have on hand.
| Original Ingredient | Substitution Options | Notes |
|---|---|---|
| Smoked Sausage | Diced Chicken, Shrimp, Ground Turkey | Adjust cook times accordingly. |
| White Rice | Brown Rice, Quinoa | Brown rice needs more liquid and time. |
| Chicken Broth | Vegetable Broth, Beef Broth | This will slightly alter the final flavor. |
| Bell Pepper | Corn, Zucchini, Mushrooms | Add softer veggies in the last 10 mins. |
For a spicier kick, add a pinch of cayenne pepper with the Cajun seasoning or a few dashes of your favorite hot sauce at the end. For a smoky upgrade, use fire-roasted diced tomatoes.
Make-Ahead Tips
Want to make dinner even faster? A little prep goes a long way.
You can chop the onion, bell pepper, celery, and garlic ahead of time. Store them in an airtight container in the refrigerator for up to 2 days. You can also slice the sausage and keep it ready to go.
How to Make Smoked Sausage and Rice: Step-by-Step
This is where the magic happens. Follow these simple steps for a perfect result.
Step 1: Heat the olive oil in your large skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 5-7 minutes. Use a slotted spoon to remove the sausage and set it aside on a plate.
Step 2: Add the chopped onion, bell pepper, and celery to the same skillet (don’t wipe it out!). Sauté for 5-6 minutes, until the vegetables have softened. Scrape up any browned bits from the bottom of the pan.
Step 3: Stir in the minced garlic and cook for another minute until you can smell it. Be careful not to let it burn.
Step 4: Add the rinsed rice to the pan and stir constantly for about a minute to toast it slightly. This adds another layer of nutty flavor.
Step 5: Pour in the chicken broth and the undrained can of diced tomatoes. Add the Cajun seasoning, salt, and pepper. Stir everything together well.
Step 6: Bring the mixture to a boil. Once boiling, reduce the heat to low, and return the cooked sausage to the pan. Give it one final stir.
Step 7: Cover the skillet with a tight-fitting lid and let it simmer on low for 20-25 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
Step 8: Remove the pan from the heat and let it rest, still covered, for 10 minutes. After resting, uncover, fluff the rice with a fork, and stir in the fresh parsley or green onions before serving.
Nutritional Info, Diet Swaps, and Meal Pairings
Here’s a look at how you can adapt this recipe and what to serve with it.
| Estimated Nutrition (per serving) | |
|---|---|
| Calories | ~480 kcal |
| Protein | ~22g |
| Carbohydrates | ~55g |
| Fat | ~20g |
*Note: This is an estimate and can vary based on specific ingredients used.
Dietary Modifications
- For a Lower-Carb version: Swap the rice for an equal amount of cauliflower rice. Add it during the last 5-7 minutes of cooking time, as it cooks much faster.
- For a Vegetarian meal: Use a plant-based sausage and substitute vegetable broth for the chicken broth.
- For a Gluten-Free dish: Most ingredients are naturally gluten-free, but always double-check your sausage and broth to ensure they are certified GF.
Serving Suggestions
This is a complete meal on its own, but if you want to round it out, it pairs wonderfully with a simple green salad with a vinaigrette, a side of steamed green beans, or a warm piece of cornbread.
Leftovers and Storage
Leftovers are fantastic, making this a great dish for meal prepping lunches.
Allow the sausage and rice to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
To reheat, simply microwave a portion until hot, or warm it in a skillet over medium-low heat. You may want to add a splash of water or broth to the skillet to help steam the rice as it reheats.
Frequently Asked Questions
Q1. My rice came out mushy. What happened?
Ans: This usually happens for one of three reasons: too much liquid was used, the lid was lifted during cooking, or the rice wasn’t rinsed. Make sure your measurements are accurate and resist the temptation to peek!
Q2. Can I use brown rice instead of white?
Ans: Yes, you can. However, brown rice requires more liquid and a longer cooking time. I recommend increasing the chicken broth to 3 ½ cups and simmering for 40-45 minutes before you let it rest.
Q3. Is this recipe very spicy?
Ans: As written, it’s more flavorful than spicy. The heat level comes from the Cajun seasoning and the type of sausage you use. If you’re sensitive to spice, use a mild sausage like Kielbasa and a standard Cajun seasoning. To increase the heat, use Andouille sausage and add a pinch of cayenne.
Q4. My skillet doesn’t have a lid. What can I do?
Ans: You can create a makeshift lid by tightly covering the skillet with a double layer of heavy-duty aluminum foil. Make sure it’s sealed well around the edges to trap the steam inside.
Wrapping Up
There you have it—a simple, satisfying one-pan meal that delivers huge flavor with minimal effort. It’s a recipe that’s bound to become a regular in your dinner rotation, perfect for busy nights and happy families.
Now it’s your turn. Give this Smoked Sausage and Rice skillet a try and make it your own. I’d love to hear how it turns out for you!
Leave a comment below with your experience, any creative variations you tried, or any questions you might have. Happy cooking!
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