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Tasty Cajun Chicken Sausage Rice Skillet

This flavorful Cajun chicken sausage rice skillet is the perfect weeknight dinner that comes together in just one pan with bold Cajun spices, tender chicken sausage, and fluffy rice. The dish delivers restaurant-quality flavor with minimal cleanup and features a perfect balance of spices and textures that makes it a complete meal or pairs well with simple sides.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb chicken sausage, sliced into rounds
  • 1 cup long-grain white rice
  • 1 medium onion, diced
  • 1 bell pepper, diced (any color)
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 2 tbsp olive oil
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook until browned, about 5-7 minutes. Remove from skillet and set aside.
  2. In the same skillet, add diced onion and bell pepper. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add the rice to the skillet and stir to coat with the oil and vegetables. Toast the rice for 2 minutes, stirring frequently.
  4. Return the chicken sausage to the skillet. Add Cajun seasoning, smoked paprika, oregano, salt, and pepper. Stir to combine all ingredients evenly.
  5. Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
  6. Remove from heat and let stand covered for 5 minutes. Fluff with a fork, garnish with fresh parsley, and serve hot.

Notes

Use high-quality chicken sausage for best results. Adjust spice level by adding more or less Cajun seasoning. Leftovers store well for 3 days and reheat nicely. Pairs well with cucumber salad or steamed vegetables.