Home ยป One Pot Cajun Sausage and Rice

One Pot Cajun Sausage and Rice

This one pot rice dish is full of bell pepper, onion, and savory andouille sausage cooked in Cajun seasoned rice. This is a meal the whole family will love!


It’s the last day of school! I did all the things yesterday: picked up scrips, went to the chiropractor, worked out, laundry, snuggled the dog, blogged a bit, watched the NHL Finals (wow, Florida!), broke a bottle of nail polish on the floor (…and then cleaned it up), showered and shampooed 3 girls (me being one of them), filled the car with gas, grabbed the girls from a birthday party at the beach, and read some of my book, The Hotel Nantucket…and that was all after my work day.

I’m thankful for a day off today and some gorgeous weather! The girls looked so cute this morning for their last day and they were equally excited and sad, just as I expected. I’m also looking forward to next week. While we’ll be adjusting to our new summer schedule with the girls in summer camp, Mr. Prevention and I have slightly less chaotic schedules and we’ll all be around for dinner. I feel like I haven’t cooked in awhile! And what will I be cooking next week? Easy stuff, because #life and #summer. This recipe definitely fits the bill!


  • One Pot Lovers: Who DOESN’T want a homecooked meal with fewer dishes? That’s a no-brainer in my book! The sausage, rice, and veggies are all cooked together in a single skillet meal for an easy clean-up!
  • Meal Prep People: This meal is one that can be prepped ahead of time for a quicker meal and made ahead of time to enjoy for the days ahead. Made all together, this rice skillet recipe can be stored in individual containers and microwaved for quick meals. While I’m not a “meal prep person”, I am a huge fan of leftovers and this meal reheats beautifully!
  • All-in-One: A one pot meal…that is, in fact, a complete meal? Those are my jam. This meal offers balance of food groups and some respectable variety in terms of veggies. All of those different colors is definitely something I look for in a meal, especially a nutritious meal 😉


  • Andouille Sausage: This is a variety of smoked sausage that contains pork, garlic, peppers, onion, wine, and other seasonings. It is popular in the US in Cajun cuisine. It is smoky and slightly spice (mild for most). There’s spicy andouille sausage out there, too, if that’s your preference! While this is a Cajun sausage that pairs well with the ingredients and spices in this recipe, you could certainly swap in smoked sausage or kielbasa sausage. Both of these are traditionally made with pork, however you can fine chicken sausage and turkey sausage varieties of each. Whatever kind of sausage you prefer here will work great! 
  • Long Grain White Rice: Slender and lengthy (basmati and jasmine rice would also qualify) are drier and separate versus clump after cooking. To keep the rice from being sticky and gummy, use a long grain rice variety. Brown rice takes longer to cook and more liquid so it would not be a good swap in this recipe as written.
  • Cajun Seasoning: Some Cajun spice mix varieties give more heat than others. Store-bought blend options of Cajun seasonings tend to have variable amounts of sodium in them, so you can also look for one that’s lower in sodium. A traditional Cajun seasoning blend will contain black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika. Old Bay leans on the salty versus spicy side, but it’s OK to use. There’s several other commonly sold options at nearly any major grocery store. A Creole seasoning could also be swapped in here.
  • Bell Peppers: Any combination of colors is good here. The sweeter orange, yellow, and/or red bell pepper provides great flavor contrast. That said, green pepper or a combination of peppers works great!
  • Chicken Stock: Stocks are made with bones simmered in and broth with flesh. Both generally contain vegetables and other ingredients for flavor. Stock offers a bit of protein whereas broth does not, but either one will work here. Beef, chicken, or vegetable broth, stock, or bone broth – you choose! Go with a low-sodium option as you can always add more salt later and both andouille sausage and Cajun seasoning are both relatively high in sodium.
  • Peas: These little bursts of color and starchy sweetness are a beautiful contrast to the subtle spice and savory flavors of this Cajun rice recipe.
  • Smoked Paprika: This type of paprika is smoked as it is dried. It is a similar product to paprika, but offers a woodsy, smoky flavor (not spice). You can swap in sweet paprika, if you prefer, or omit altogether. This ingredient gives the rice that beautiful coloration!
  • Garlic Cloves: Feel free to omit or swap in 1 1/2 teaspoons of garlic powder. Fresh garlic is always the best, but jarred, chopped garlic or garlic paste works too (1 teaspoon per clove of garlic).
  • Onion: Yellow or white onions are best but feel free to use red onion or sweet onion, if you prefer. You may also omit this ingredient, if you wish.
  • Olive Oil: You can use avocado oil or vegetable oil here if you prefer.


  • Allergen-Friendly: This recipe is naturally gluten-free and dairy-free.
  • This all-in-one meal is a good balance of carbohydrate, protein, and fat. It offers 4 grams of fiber as-is, but you could certainly add more vegetables (peppers, onions, and peas!) for more fiber.
  • To reduce the saturated fat, you can use a chicken or turkey sausage variety versus pork sausage (however the sodium content generally goes up with that swap, so it depends on your nutritional needs).
  • This easy dinner is made with simple ingredients that are unprocessed with the exception of the sausage. Buying a quality product with a short list of ingredients helps.


  • Be sure to scrape up all of the browned bits of the sausage from the bottom of the skillet to prevent burning while the rice cooks and to also enhance the flavor!
  • Next time, I will reduce the broth by 1/2 cup and add a 15-ounce can of fire-roasted tomatoes (diced). I think the addition of tomatoes (not tomato paste) would work beautifully and increase the fiber and nutritional edge even further.
  • Use a large, DEEP skillet or large pot/Dutch oven to ensure the food all fits and cooks evenly.
  • You can finish this dish with some fresh parsley or chopped green onions for a pop of color and additional flavor that is aligned with the Cajun vibes!
  • If you prefer more heat, you can add a small amount (start with 1/4 teaspoon) of cayenne pepper or red pepper flakes. Add more to taste, if preferred. You can also top with Tobasco or another hot sauce of preference!
  • Store leftovers in an airtight container for 3 to 4 days. If you wish to freeze, do so in individual portions for up to 3 months. Thaw before heating in the microwave.

One Pot Cajun Sausage and Rice

One Pot Cajun Sausage and Rice

Yield: 5 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

This one pot rice dish is full of bell pepper, onion, and savory andouille sausage cooked in Cajun seasoned rice. This is a meal the whole family will love!


  • 2 Tbsp olive oil, divided
  • 14 oz andouille sausage, sliced into 1/4-inch rounds
  • 1 large onion, chopped
  • 5 garlic cloves, minced
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 1/2 cup uncooked long grain white rice
  • 3 cups low-sodium chicken stock
  • 2 cups frozen peas


  1. Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, add the sliced sausage and stir.
  2. Increase heat to high and brown the sausage for 3-4 minutes, stirring often. Remove the sausage to a paper towel-lined plate and return the skillet to the heat.
  3. Add the remaining 1 tablespoon olive oil. Add the onion and cook for 3-4 minutes, stirring often. Add the garlic and stir; cook for 30-60 seconds or until fragrant.
  4. Add the diced bell peppers and stir; cook for 3-4 minutes, stirring often.
  5. Add the Cajun seasoning, smoked paprika, rice, and stock, as well as the browned sausage; stir and bring to a simmer.
  6. Reduce heat to low, stir, and cover with a lid. Allow to simmer for 20 minutes.
  7. Remove lid and the pour the peas over the surface of the rice; don't stir. Replace lid and remove from heat. Allow to sit for 10 minutes. Stir before serving.


Recipe slightly adapted from Recipe Tin Eats

Nutrition Information:
Yield: 5 Serving Size: 1/5 recipe (scant 2 cups)
Amount Per Serving: Calories: 500Total Fat: 21.0gCholesterol: 49.0mgSodium: 828mgCarbohydrates: 58.0gFiber: 4.0gSugar: 3.8gProtein: 20.6g

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