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Close-up of a delicious plate of Cajun Chicken Sausage & Rice, showcasing the vibrant colors and textures of the dish.

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!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.