Oh, let me tell you about my absolute go-to when life gets crazy—this one-pan Cajun chicken sausage & rice that somehow manages to be both ridiculously easy and wildly flavorful. I first threw this together one chaotic Tuesday when my kids had soccer practice, the dog needed a bath, and I hadn’t even glanced at the grocery list. That smoky, spicy aroma filling the kitchen? Pure magic. It’s become our family’s secret weapon for those “ugh, not takeout again” nights. The best part? One pan means more time savoring those bold Cajun flavors and way less time scrubbing pots. Trust me, this dish is a weeknight lifesaver with a kick!
Why You’ll Love This One-Pan Cajun Chicken Sausage & Rice
This dish is my kitchen’s MVP for so many reasons – let me count the ways you’ll adore it:
- One pan wonder: No mountains of dishes to wash after dinner (just try not to do a happy dance when you realize this).
- Bold flavors that punch above their weight: That Cajun seasoning makes every bite sing with just the right amount of heat.
- 40 minutes start to finish: Faster than delivery and about a thousand times tastier.
- Forgiving recipe: Out of bell peppers? Use celery. No chicken sausage? Regular andouille works great. It’s practically foolproof.
- Leftovers taste even better: The flavors mingle and deepen overnight – if you can resist eating it all in one sitting.
I’ve made this when company showed up unexpectedly, when I was just too tired to cook, and when I wanted something comforting but not boring. It never lets me down.
Ingredients for One-Pan Cajun Chicken Sausage & Rice
Here’s everything you’ll need to make this flavor-packed skillet meal – I’ve learned the hard way that prepping everything before cooking makes this dish come together in a snap:
- 1 tbsp olive oil – Just enough to keep things from sticking and add that golden brown crust we all love
- 12 oz Cajun chicken sausage, sliced into 1/2-inch coins – The star of the show! I love the pre-seasoned kind from the butcher case
- 1 lb boneless skinless chicken breast (or thighs if you prefer), cut into bite-size pieces – Thighs stay juicier, but breasts work great too
- 1 small yellow onion, diced – About 1 cup total
- 1 green bell pepper, chopped – Don’t skip this classic Cajun “holy trinity” ingredient
- 1/2 red bell pepper, chopped (optional) – I add this when I want extra color and sweetness
- 3 cloves garlic, minced – Fresh is best here, no powder substitutes!
- 1 1/2 cups long-grain white rice (uncooked) – I’ve tested this with basmati and jasmine too – all work beautifully
- 3 cups chicken broth – Low-sodium lets you control the saltiness
- 1 (14.5 oz) can diced tomatoes, undrained – Or use 1/2 cup tomato sauce for smoother texture
- 2 tbsp Cajun seasoning – Start with 1 1/2 tbsp if you’re spice-shy
- 1/2 tsp smoked paprika – This adds incredible depth
- 1/2 tsp black pepper – Freshly cracked if you’ve got it
- 1/2 tsp salt (optional) – Taste after adding the broth since sausages vary in saltiness
- 2 green onions, sliced (optional garnish) – For that fresh pop at the end
- Chopped parsley (optional garnish) – Brightens up the whole dish
Pro tip: Measure everything out before you start cooking – we call this “mise en place” but really it just means less frantic scrambling when things start sizzling!
Equipment Needed
You won’t need much to make this one-pan wonder – just grab these basics from your kitchen:
- A deep 12-inch skillet with a tight-fitting lid – This is my workhorse for everything from browning to simmering
- Wooden spoon or sturdy spatula – For all that delicious stirring and scraping
- Measuring cups and spoons – Because eyeballing spices never ends well
- Sharp knife and cutting board – For prepping all those fresh ingredients
That’s it – no fancy gadgets required!
How to Make One-Pan Cajun Chicken Sausage & Rice
Now for the fun part – let’s turn these simple ingredients into a flavor explosion! I’ve made this so many times I could do it in my sleep, but here are my foolproof steps for perfect results every time:
Step 1: Brown the Sausage
Heat that olive oil in your deep skillet over medium-high heat – you want it shimmering but not smoking. Add your sausage coins in a single layer (don’t crowd them or they’ll steam instead of brown – trust me, I learned this the hard way). Let them cook undisturbed for 2-3 minutes per side until they get those beautiful caramelized edges. Once they’re nicely browned (they don’t need to be cooked through yet), scoop them onto a plate and set aside. This little break prevents them from turning rubbery later.
Step 2: Cook the Chicken and Vegetables
In that same glorious pan (with all the sausage-y goodness still in there), add your chicken pieces. Let them get some color for about 3-4 minutes – we’re not cooking them through yet, just building flavor. Now toss in your onions and bell peppers. This is when my kitchen starts smelling incredible! Cook them until they soften, about 3-4 minutes, stirring occasionally. Then add the garlic – just 30 seconds is enough to wake up its flavor without burning it (burnt garlic is the saddest smell).
Step 3: Toast the Rice and Spices
Here’s my secret weapon step – stir in the rice, Cajun seasoning, smoked paprika, and black pepper. Let everything toast together for about 1 minute, stirring constantly. You’ll notice the rice turning slightly translucent at the edges and the spices becoming super fragrant. Careful not to walk away – this is when things can go from perfectly toasted to burnt in seconds (yes, I may have set off the smoke alarm once…).
Step 4: Simmer Until Perfect
Pour in the chicken broth and diced tomatoes, give everything a good stir, and bring it to a gentle boil. Now reduce the heat to low, cover with that tight-fitting lid, and let it work its magic for 18-20 minutes. No peeking! Every time you lift the lid, precious steam escapes. When the timer goes off, fluff in the reserved sausage (see why we set it aside?), cover for another 2-3 minutes to warm through, then finish with your green onions and parsley. The rice should be tender but not mushy, with just a bit of saucy goodness clinging to each grain.
Tips for the Best One-Pan Cajun Chicken Sausage & Rice
After making this dish at least two dozen times (my family’s obsessed), here are my hard-earned tricks for perfection:
- Homemade Cajun seasoning rocks: Mix 1 tbsp each paprika, garlic powder, and onion powder with 2 tsp each oregano and thyme, plus 1 tsp cayenne. Adjust heat to your liking!
- The rice whisperer: Check doneness at 18 minutes by fluffing a spot in the center. If it’s still crunchy, add 1-2 tbsp water and cook 2 more minutes.
- Garnish generously: That sprinkle of fresh parsley and green onion at the end isn’t just pretty – it cuts through the richness perfectly.
- Rest before serving: Let it sit covered off heat for 5 minutes. The rice absorbs excess liquid and the flavors marry beautifully.
Oh, and always taste before adding salt – between the sausage and broth, you might not need any!
Variations for Your One-Pan Cajun Chicken Sausage & Rice
Here’s the beauty of this recipe – it’s endlessly adaptable! Some of my favorite twists:
- Seafood swap: Use shrimp instead of chicken – add them in the last 5 minutes of cooking so they stay plump and juicy.
- Rice alternatives: Brown rice works great (just add 1/2 cup extra broth and cook 10 minutes longer).
- Veggie boost: Toss in a cup of chopped okra or zucchini with the bell peppers for extra Southern charm.
- Meat lovers: Mix in some diced ham or cooked bacon with the sausage for double pork goodness.
- Vegetarian version: Skip the meat and use vegetable broth plus an extra can of beans.
The possibilities are endless – make it your own!
Serving Suggestions
This hearty skillet meal stands beautifully on its own, but I love serving it with:
- Crusty French bread for soaking up every last bit of that spicy tomato broth
- A crisp green salad with tangy vinaigrette to balance the richness
- Extra sliced green onions and parsley for that fresh pop of color
- A cold beer or sweet tea – the perfect Southern pairing!
Honestly? Sometimes we just eat it straight from the pan with big spoons – no judgment here!
Storage and Reheating
This dish keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, splash in a tablespoon of broth or water to bring back that perfect saucy texture – microwave works fine, but I love reviving it in a skillet over medium-low heat. The flavors actually get better overnight!
Nutritional Information
Each serving (about 1 1/2 cups) packs roughly 520 calories with 30g protein – perfect fuel for busy nights! Keep in mind these are estimates since sausage brands and optional ingredients vary. The rice provides energizing carbs while the chicken and sausage keep you full. It’s hearty comfort food that doesn’t skimp on nutrition!
Frequently Asked Questions
Can I use turkey sausage instead of chicken sausage?
Absolutely! Turkey sausage works great in this one-pan rice dinner. Just look for a Cajun-seasoned variety to keep those bold flavors. I’ve even used spicy Italian sausage in a pinch – the recipe’s super flexible.
How spicy is this Cajun rice skillet?
It’s got a nice kick but won’t blow your head off! Start with 1 1/2 tbsp Cajun seasoning if you’re sensitive to heat. The tomatoes and rice help balance the spice. Want more fire? Add a pinch of cayenne when toasting the spices.
Can I make this ahead for meal prep?
You bet! This sausage and rice skillet tastes even better the next day. Just store cooled portions in airtight containers for up to 3 days. Add a splash of broth when reheating to keep it moist.
What if I don’t have a lid for my skillet?
No worries! Use a baking sheet or foil as a makeshift lid – anything to trap that steam. Just check the rice a few minutes earlier since heat retention might vary.
Can I freeze the leftovers?
The rice texture changes a bit, but it still makes a great weeknight skillet meal! Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating gently with extra broth.
40-Minute One-Pan Cajun Chicken Sausage & Rice Bliss
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A flavorful one-pan meal with Cajun chicken sausage, tender chicken, and rice cooked in a rich tomato broth.
Ingredients
- 1 tbsp olive oil
- 12 oz Cajun chicken sausage, sliced into coins
- 1 lb boneless skinless chicken breast (or thighs), cut into bite-size pieces
- 1 small yellow onion, diced
- 1 green bell pepper, chopped
- 1/2 red bell pepper, chopped (optional, for color)
- 3 cloves garlic, minced
- 1 1/2 cups long-grain white rice (uncooked)
- 3 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained (or 1/2 cup tomato sauce for a smoother gravy)
- 2 tbsp Cajun seasoning (start with 1 1/2 tbsp if you like mild)
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (optional—depends on sausage/broth)
- 2 green onions, sliced (optional garnish)
- Chopped parsley (optional garnish)
Instructions
- Heat olive oil in a deep skillet over medium-high heat. Add sausage and cook 2–3 minutes per side until browned. Remove to a plate.
- Add chicken pieces to the same pan. Cook 3–4 minutes until lightly browned.
- Add onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
- Stir in rice, Cajun seasoning, smoked paprika, pepper, and salt. Toast 1 minute.
- Pour in chicken broth and diced tomatoes. Stir well and bring to a gentle boil.
- Reduce heat to low, cover, and simmer 18–20 minutes until rice is tender.
- Stir the browned sausage back in. Cover 2–3 minutes to warm through.
- Fluff with a fork and top with green onions and parsley.
Notes
- Adjust Cajun seasoning to your spice preference.
- Use tomato sauce instead of diced tomatoes for a smoother texture.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg