BEST CAJUN CHICKEN SAUSAGE & RICE

I can almost smell it now – the unmistakable aroma of my Aunt Clara’s kitchen during her annual Mardi Gras party, filled with laughter, zydeco music, and the star of the show: her unforgettable Cajun Chicken Sausage & Rice. Every year, that pot of savory goodness would disappear in minutes, and I’ve spent years perfecting my own version to recapture that joy and deliciousness. Get ready, because with my easy-to-follow recipe, you’re about to create a Cajun Chicken Sausage & Rice masterpiece that will transport you straight to the heart of Louisiana, no plane ticket required!

Why You’ll Love This Cajun Chicken Sausage & Rice

Okay, friend, let’s be real. There are a million recipes out there, so why should you try this one? Here’s the deal:

• Flavor Explosion: We’re talking layers of flavor. From the smoky chicken sausage to the holy trinity of Cajun cooking (onions, bell peppers, and celery) and a secret blend of spices, your taste buds are in for a treat.
• Easy Peasy: This isn’t some complicated, all-day affair. It’s a one-pot wonder that’s perfect for busy weeknights. Minimal cleanup? Yes, please!
• Crowd-Pleaser: Whether you’re feeding a family of four or hosting a casual get-together, this dish is always a hit. Trust me, there won’t be any leftovers.
• Versatile: You can easily customize this recipe to your liking. Add more veggies, swap out the sausage, or adjust the spice level. It’s your kitchen, your rules!

Ingredients You’ll Need

Before we dive into the cooking process, let’s gather our ingredients. Don’t worry, most of them are pantry staples!

• 1 pound Cajun-style chicken sausage: Andouille chicken sausage is a great option. Look for it at your local grocery store or butcher shop.
• 1 tablespoon olive oil: Or any cooking oil you prefer.
• 1 medium yellow onion, chopped: The foundation of our flavor base.
• 1 green bell pepper, chopped: Adds a touch of sweetness and color.
• 1 red bell pepper, chopped: For even more vibrant color and flavor.
• 2 celery stalks, chopped: Another essential component of the “holy trinity.”
• 2 cloves garlic, minced: Because garlic makes everything better.
• 1 ½ cups long-grain rice: I prefer long-grain because it holds its shape well, but you can use your favorite type.
• 3 cups chicken broth: Low-sodium is best so you can control the salt level.
• 1 (14.5 ounce) can diced tomatoes, undrained: Adds acidity and moisture.
• 1 tablespoon Cajun seasoning: You can buy a pre-made blend or make your own (recipe below!).
• 1 teaspoon smoked paprika: For that smoky depth.
• ½ teaspoon dried thyme: Adds an earthy note.
• ¼ teaspoon cayenne pepper (optional): For a kick of heat! Adjust to your preference.
• Salt and pepper to taste: Always important to season properly.
• Fresh parsley, chopped (for garnish): Adds a pop of freshness and color.

Homemade Cajun Seasoning (Optional)

Want to take your Cajun Chicken Sausage & Rice to the next level? Make your own Cajun seasoning! It’s super easy and you can customize the flavors to your exact liking.

• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon black pepper
• 1 tablespoon cayenne pepper (adjust to your spice preference)
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon salt

Simply combine all the ingredients in a small bowl and store in an airtight container. This will keep for months!

Step-by-Step Instructions: Let’s Get Cooking!

Alright, friend, it’s time to put on your apron and get cooking! Here’s a detailed breakdown of how to make this amazing Cajun Chicken Sausage & Rice.

1. Prep the Sausage and Veggies: Slice the Cajun chicken sausage into ½-inch thick rounds. Chop the onion, bell peppers, and celery. Mince the garlic. Having everything prepped and ready to go will make the cooking process much smoother.
2. Sauté the Sausage: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the pot and set aside. Don’t worry about cooking it all the way through at this point; it will finish cooking later.
3. Sauté the Vegetables: Add the chopped onion, bell peppers, and celery to the pot. Cook until softened, about 5-7 minutes, stirring occasionally. This is the “holy trinity” at work, building the foundation of our flavor.
4. Add the Garlic and Spices: Add the minced garlic, Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper (if using) to the pot. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic!
5. Add the Rice, Tomatoes, and Broth: Stir in the rice, diced tomatoes (undrained), and chicken broth. Bring the mixture to a boil.
6. Simmer and Cook: Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Resist the urge to lift the lid too often, as this will release steam and prolong the cooking time.
7. Return the Sausage: Stir the cooked sausage back into the pot.
8. Fluff and Serve: Fluff the rice with a fork and season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.

Tips and Tricks for Perfect Cajun Chicken Sausage & Rice

Okay, friend, I want you to succeed, so here are a few extra tips and tricks to ensure your Cajun Chicken Sausage & Rice is absolutely perfect:

• Don’t Overcook the Rice: This is the most common mistake! Overcooked rice will be mushy. Start checking the rice around 20 minutes and keep a close eye on it.
• Use the Right Type of Rice: As mentioned before, I recommend long-grain rice for this recipe. Short-grain rice tends to get sticky.
• Adjust the Spice Level: Cajun food is known for its heat, but you can easily adjust the spice level to your liking. Start with a smaller amount of cayenne pepper and add more to taste. You can also serve it with a side of hot sauce for those who like it extra spicy.
• Don’t Skip the “Holy Trinity”: The combination of onions, bell peppers, and celery is essential for authentic Cajun flavor. Don’t be tempted to leave any of them out!
• Let it Rest: After cooking, let the Cajun Chicken Sausage & Rice rest for 5-10 minutes before fluffing and serving. This allows the flavors to meld together and the rice to absorb any remaining liquid.
• Make it Ahead: This dish is great for meal prepping! You can make it ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently in the microwave or on the stovetop.

Variations and Substitutions

Want to put your own spin on this recipe? Here are a few ideas:

• Add More Veggies: Feel free to add other vegetables like zucchini, mushrooms, or corn.
• Swap the Sausage: If you’re not a fan of chicken sausage, you can use andouille sausage, chorizo, or even smoked sausage.
• Make it Vegetarian: Omit the sausage and add beans (like kidney beans or black beans) for a vegetarian version. You can also use vegetable broth instead of chicken broth.
• Add Shrimp or Chicken: For an extra protein boost, add shrimp or cooked chicken to the pot along with the sausage.
• Make it Creamy: Stir in a dollop of sour cream or Greek yogurt at the end for a creamy twist.
• Spice it Up: Add a chopped jalapeño pepper to the pot along with the other vegetables for extra heat.

If you’re looking for another quick and easy skillet meal, why not try Salsa Verde Chicken & Rice Skillet? It’s a guaranteed weeknight winner!

Serving Suggestions

This Cajun Chicken Sausage & Rice is a complete meal on its own, but here are a few serving suggestions to make it even better:

• Serve with a side of cornbread: Cornbread is a classic accompaniment to Cajun dishes.
• Top with hot sauce: For those who like it spicy!
• Serve with a side salad: A simple green salad provides a refreshing contrast to the richness of the dish.
• Garnish with green onions: Adds a pop of freshness and color.

Craving more rice dishes? Then check out my Cajun Honey Garlic Sausage & Rice recipe for a delicious twist!

Storage and Reheating Instructions

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the microwave or on the stovetop over medium heat. Add a splash of chicken broth or water if the rice seems dry.

Frequently Asked Questions (FAQs)

Q: Can I use brown rice instead of white rice?

A: Yes, you can use brown rice, but you’ll need to adjust the cooking time and liquid accordingly. Brown rice typically takes longer to cook and requires more liquid. You’ll likely need to add about ½ cup more chicken broth and increase the cooking time to 40-45 minutes.

Q: Can I make this in a slow cooker?

A: While I haven’t tested this recipe in a slow cooker, you could potentially adapt it. I would recommend browning the sausage and sautéing the vegetables in a skillet first, then transferring everything to the slow cooker. Add the rice, tomatoes, and broth, and cook on low for 2-3 hours, or until the rice is cooked through. Keep in mind that the rice may be a bit softer than if you cooked it on the stovetop.

Q: Can I freeze this recipe?

A: Yes, this recipe freezes well. Allow the Cajun Chicken Sausage & Rice to cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: Where can I find Cajun chicken sausage?

A: Most major grocery stores carry Cajun-style chicken sausage. Look for it in the meat section, near the other sausages. If you can’t find it, you can also use andouille sausage or chorizo as a substitute.

If you’re looking for something a little different, but still full of flavor, try my Sheet Pan Sausage Veggies. It’s super simple to make!

Q: My rice is always mushy. What am I doing wrong?

A: Mushy rice is usually a sign of too much liquid or overcooking. Make sure you’re using the correct ratio of rice to liquid (1 ½ cups rice to 3 cups broth in this recipe). Also, avoid lifting the lid too often during cooking, as this will release steam and prolong the cooking time. Start checking the rice around 20 minutes and remove it from the heat as soon as it’s cooked through.

And if you have any leftover chicken, why not try my Cajun Chicken Rotini Skillet?

Get Ready to Enjoy!

There you have it, friend! My ultimate recipe for Cajun Chicken Sausage & Rice. I hope you enjoy this delicious and flavorful dish as much as I do. Don’t be afraid to experiment with the recipe and make it your own. And most importantly, have fun in the kitchen! Now go forth and create some Cajun magic!

Best Cajun Chicken Sausage & Rice

This Cajun Chicken Sausage & Rice recipe delivers a flavor explosion with smoky sausage, the ‘holy trinity’ of Cajun cooking, and a secret blend of spices. It’s an easy, one-pot wonder perfect for busy weeknights and guaranteed to be a crowd-pleaser. Customize it to your liking and transport yourself to the heart of Louisiana!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Cajun

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound Cajun-style chicken sausage, sliced
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 1/2 cups long-grain rice
• 3 cups chicken broth
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper optional
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Equipment

• Large pot or Dutch oven
• knife
• cutting board
• Measuring cups
• Measuring spoons
• spoon or spatula
• fork

Method

 

1. Slice the Cajun chicken sausage into ½-inch thick rounds. Chop the onion, bell peppers, and celery. Mince the garlic.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the pot and set aside.
3. Add the chopped onion, bell peppers, and celery to the pot. Cook until softened, about 5-7 minutes, stirring occasionally.
4. Add the minced garlic, Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper (if using) to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
5. Stir in the rice, diced tomatoes (undrained), and chicken broth. Bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
7. Stir the cooked sausage back into the pot.
8. Fluff the rice with a fork and season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.

Notes

Don’t overcook the rice. Use long-grain rice for best results. Adjust the spice level to your liking. The combination of onions, bell peppers, and celery is essential for authentic Cajun flavor. Let it rest for 5-10 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium heat, adding a splash of chicken broth or water if needed. This recipe freezes well for up to 2 months.