Cajun Rice Skillet with Sausage and Peppers

This Cajun-inspired rice skillet brings together chicken, smoky andouille, bell pepper, celery, tomatoes, and long-grain rice in one pan. It borrows its seasoning and the Louisiana “holy trinity” of onion, pepper, and celery from Cajun cooking, while leaving room for the regional and family variations found in dishes like this.

Ingredients

1 lb (450 g) boneless, skinless chicken thighs, cut into ¾-inch (2 cm) pieces
8 oz (225 g) fully cooked andouille sausage, sliced into ¼-inch (6 mm) rounds
1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
1 cup (150 g) finely chopped yellow onion, about 1 medium onion
1 cup (150 g) chopped red or green bell pepper, about 1 medium pepper
½ cup (50 g) chopped celery, about 1 large rib
3 garlic cloves (about 9 g), finely chopped
1 tablespoon (8 g) Cajun seasoning; use a salt-free blend if you want to control the salt
1 teaspoon (2 g) smoked paprika
½ teaspoon (1 g) dried thyme
1½ cups (285 g) long-grain white rice, rinsed and drained
2 cups (475 ml) low-sodium chicken broth
1 cup (150 g) canned diced tomatoes, drained
1 bay leaf (optional)
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
2 green onions (about 20 g), thinly sliced, for serving
1 tablespoon (15 ml) chopped fresh parsley (about 4 g), for serving
1 lemon, cut into wedges (optional)

Instructions

Prepare the ingredients. Cut the chicken into even pieces so they cook at roughly the same rate. Chop the onion, bell pepper, celery, and garlic, and measure the rice, broth, tomatoes, and seasonings before you start cooking. Rinse the rice in a fine-mesh strainer under cool water until the runoff looks less cloudy, then let it drain well. This removes some surface starch and helps keep the finished grains distinct.
Brown the chicken. Heat a large, heavy skillet or sauté pan with a tight-fitting lid over medium-high heat. Add the oil. When it shimmers, arrange the chicken in a single layer, working in batches if the pan is crowded. Cook for 6 minutes, turning the pieces so they brown on more than one side. Check the thickest pieces with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a piece has not reached that temperature, cook it a little longer and check again. Transfer the chicken to a clean plate. It will return to the skillet later.
Brown the sausage and soften the vegetables. Add the sliced fully cooked andouille to the same pan and cook for 3 minutes, stirring once or twice, until it has browned edges. Transfer it to the plate with the chicken. Add the onion, bell pepper, and celery to the pan. Cook for 5 minutes, stirring and scraping up the browned bits. If the pan looks dry, add a teaspoon of water rather than more oil. Stir in the garlic, Cajun seasoning, smoked paprika, thyme, and black pepper; cook for about 30 seconds, just until fragrant.
Coat the rice. Add the drained rice and stir for 1 minute so the grains are coated with the seasoned oil and vegetables. Fold in the drained tomatoes. Pour in the chicken broth and add the bay leaf, if using. Scrape the bottom of the pan to loosen any browned bits, then return the chicken and sausage, along with any juices on the plate. Stir once to distribute everything evenly.
Simmer until the rice is tender. Bring the liquid to a gentle boil, then cover the skillet and reduce the heat to low. Cook for 18 minutes without lifting the lid or stirring; frequent stirring can make the rice sticky and lets steam escape. Check that the rice is tender and the liquid has been absorbed. If it is still firm, add 2 tablespoons (30 ml) hot broth or water, cover, and cook for another 2 to 3 minutes. Remove the pan from the heat and leave it covered for 5 minutes so the rice can finish steaming.
Fluff and serve. Remove the bay leaf. Gently fluff the rice with a fork, lifting from the bottom so the chicken, sausage, and vegetables are spread through the pan. Taste and add a little more Cajun seasoning or black pepper if needed. Scatter the green onions and parsley over the top, and serve with lemon wedges if you like a fresh, tangy finish.

Tips

Choose the right rice. Long-grain white rice gives the most reliable, separate grains with this timing. Medium-grain rice tends to be softer and stickier, while brown rice needs more liquid and a longer cooking time, so it is not a direct swap here.
Watch the salt in the seasoning. Cajun seasoning blends vary considerably. Andouille and regular broth can also be salty, so start with a low-sodium broth and taste at the end before adding salt. If your blend is salt-free, you may want to season the chicken lightly with salt before browning.
Use a pan with a well-fitting lid. A wide skillet gives room to brown the meat and vegetables, but the rice needs trapped steam to cook evenly. If your skillet lid leaks, place a sheet of foil over the pan before setting the lid on top. Keep the heat low once the pan is covered.
For a milder result, adjust the sausage and spice. Andouille has a smoky, peppery flavor; smoked kielbasa or another fully cooked smoked sausage is a practical substitute, though the skillet will taste less distinctly Cajun. Reduce the seasoning to 2 teaspoons if you prefer less heat, then add more at the table.

Serving Suggestions

Serve the skillet as a complete main course in shallow bowls, with green onion, parsley, and lemon on the side. A crisp green salad with a simple vinaigrette or steamed green beans makes a fresh contrast to the smoky rice. For a heartier meal, add cornbread or warm crusty bread to catch any seasoned juices. If you are serving a crowd, set out hot sauce separately so people can adjust their own portions without making the whole pan spicier.

The dish is filling, so a small side is usually enough. If you want a vegetable with a little more bite, serve sliced cabbage, sautéed okra, or roasted zucchini alongside it. Keep the sides simply seasoned; the rice already has a bold blend of sausage, Cajun spices, and aromatics.

Variations

Make it with shrimp: Leave out the chicken and use 12 oz (340 g) peeled, deveined shrimp. Cook the rice as directed with the sausage, then nestle the shrimp into the hot rice during the final 5 to 7 minutes, cover, and cook until opaque and firm. Check the thickest shrimp with a thermometer; fish and shellfish should reach 145°F (63°C). Avoid stirring them in early, as shrimp can become tough if overcooked.

Use red beans: For a meatless version, omit the chicken and sausage and stir in one drained and rinsed 15 oz (425 g) can of red beans with the tomatoes. Use vegetable broth. The result will be less smoky and less rich, so add an extra ½ teaspoon smoked paprika or a few drops of hot sauce if that suits your taste. Because the chicken is omitted, the browning step can be skipped; cook the vegetables in the oil until tender before adding the seasonings.

Change the vegetables: Finely chopped green bell pepper is especially fitting with the onion and celery, but red or yellow pepper works too and adds sweetness. A handful of sliced okra can go in with the vegetables. For heat, add ¼ teaspoon cayenne or one finely chopped jalapeño; for a milder skillet, use a mild smoked sausage and a low-heat Cajun blend.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch into shallow containers so it cools promptly. Store covered in the refrigerator for 3 to 4 days. For longer storage, freeze in airtight, meal-size containers for up to 2 months for best quality. Thaw frozen portions overnight in the refrigerator, rather than leaving them on the counter.

To reheat on the stove, put a portion in a small covered skillet with 1 to 2 tablespoons (15 to 30 ml) water or broth. Warm over medium-low heat, stirring gently once or twice, until steaming throughout. In the microwave, cover loosely and heat in short intervals, stirring between intervals for even warming. Leftovers should reach 165°F (74°C), measured with a food thermometer, before serving. Add fresh green onion or parsley after reheating to brighten the flavor.

Frequently Asked Questions

Can I make Cajun rice skillet ahead?
For the best rice texture, cook it shortly before serving. You can chop the vegetables, measure the seasonings, and cut the chicken up to a day ahead; keep the raw chicken covered in the refrigerator and separate from ready-to-eat ingredients. The finished skillet also reheats well, although the rice will soften slightly after chilling.

Why is my rice still hard or wet?
Hard rice usually means the pan lost steam, the heat was too high and liquid evaporated, or the rice needed a little more cooking time. Add a small splash of hot broth or water, cover tightly, and cook on low for a few more minutes. If the rice is wet but nearly tender, uncover it briefly over low heat; avoid turning the heat up high, which can scorch the bottom before excess liquid evaporates.

Can I use brown rice?
Brown rice generally takes longer to cook and needs more liquid than long-grain white rice. It is not a simple one-for-one substitution in this recipe because the chicken and vegetables could overcook while the rice finishes. For a more dependable result, cook brown rice separately according to its package directions and fold it into the cooked skillet mixture.

Is andouille sausage very spicy?
It can be peppery, but the heat level varies by sausage. If you are sensitive to spice, choose a mild fully cooked smoked sausage and use a mild Cajun seasoning blend. You can also serve hot sauce on the side, letting each person add it to their own bowl.

Can I make this without chicken?
Yes. Use the red-bean variation, or replace the chicken with extra vegetables and beans. If you simply leave out the chicken without adding another substantial ingredient, the skillet will be lighter and less filling. Keep the same rice and liquid amounts, and check that the rice is tender before resting the pan.

What kind of pan works best?
A 12-inch (30 cm) deep skillet or sauté pan with a lid is ideal because it gives the chicken room to brown and holds the rice and liquid without crowding. A heavy-bottomed Dutch oven also works. A thin pan can develop hot spots, so keep the covered rice over low heat and check it near the end of the cooking time.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).