This Chicken Sausage and Rice is bold, buttery, and full of flavor. Smoky andouille-style chicken sausage combines with sweet bell peppers, garlic, and Cajun spices, all simmered with fluffy rice in one pot. A parmesan rind and a handful of peas finish the dish, making it cozy, hearty, and ideal for an easy weeknight dinner the whole family will enjoy.
Cooking with chicken sausage is convenient and versatile, and it’s a great source of protein. If you enjoy one-pot dinners, this recipe is ready in under an hour and uses just a handful of straightforward ingredients. For other quick chicken sausage ideas, consider dishes such as One Pan Chicken Sausage Orzo or Chicken Sausage Rolls with Puff Pastry for snacks and game-day bites.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Cajun Chicken Sausage & Rice
- Quick Tips
- Serving Suggestions & Expert Tips
- Most Common Mistakes
- Additions & Variations
- Recipe Card
Why You’ll Love This Recipe
- One-pot convenience: Everything cooks in a single skillet or Dutch oven, which makes preparation and cleanup quick.
- Layered flavor: The combination of smoky sausage, tomato paste, Cajun seasoning, and a parmesan rind builds deep, savory notes.
- Comforting and filling: Rice, protein, and vegetables create a balanced, satisfying meal.
- Flexible: Swap proteins, change the vegetables, or adjust heat to suit your tastes.
Ingredients & Substitutions
- Butter: Salted butter adds richness. If using unsalted butter, add a pinch of salt to taste.
- Chicken Sausage: Andouille-style chicken sausage gives a smoky, slightly spicy flavor. Substitute pork andouille, kielbasa, or any fully cooked smoked sausage if preferred.
- Tomato Paste: Concentrated tomato paste brings savory depth. If unavailable, a few tablespoons of tomato sauce can work, though the flavor will be lighter.
- Rice: Basmati or another long-grain white rice is recommended for a light, separate texture. Avoid short-grain or quick-cook rice variants for this method.
- Broth: Chicken broth infuses the rice with savory flavor. Vegetable broth or water with a little salt can be used instead.
- Parmesan Rind: Adding a parmesan rind while the rice cooks gives a nutty, salty background. If you don’t have one, finish the dish with grated cheese instead.
- Peas: Frozen peas add color and a sweet pop. Swap in corn or omit them entirely if needed.
See the recipe card below for the exact ingredient amounts.
How to Make Cajun Chicken Sausage & Rice
Quick Overview
- Brown the sausage in butter.
- Cook tomato paste to deepen flavor.
- Sauté the vegetables with spices and deglaze.
- Add rice, broth, peas, bay leaf, and parmesan rind.
- Simmer until the rice is tender, then rest and serve.
Step by Step Instructions
Quick Tips
Rinse the rice thoroughly before cooking to prevent it from becoming gummy. After simmering, let the pot rest off the heat for 5 minutes with the lid on so the rice finishes steaming.
- Brown the sausage: In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium-high heat. Add sliced chicken sausage and sear until browned, about 3–4 minutes per side. Keep the browned sausage in the pan.
- Cook the tomato paste: Stir in 2 tablespoons of tomato paste and cook for 1–2 minutes, stirring frequently, until the paste darkens and becomes slightly caramelized.
- Sauté vegetables and spices: Add one sliced yellow onion, two sliced bell peppers, minced garlic, 2 tablespoons of Cajun seasoning, and 2 teaspoons smoked paprika. Cook 2–3 minutes until the vegetables begin to soften. Deglaze with 1/3 cup of chicken broth, scraping up browned bits from the bottom of the pan.
- Add rice and remaining broth: Stir in 1 1/2 cups rinsed basmati rice, the remaining 2 cups plus 1/3 cup (total 2 1/3 cups) chicken broth, 1 tablespoon hot sauce (or to taste), 1 cup frozen peas, one bay leaf, and a parmesan rind. Bring the mixture to a boil.
- Simmer and finish: Reduce heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, discard the bay leaf and parmesan rind, and fluff the rice with a fork. Serve warm with grated parmesan if desired.
Serving Suggestions & Expert Tips
This dish stands on its own as a complete meal, but pairs nicely with a simple green salad or a side of roasted vegetables for added brightness. A light Caesar-style salad or buttery chive muffins make great companions for a larger spread.
Expert Tips
- Don’t rush the browning: Properly seared sausage adds texture and a deep flavor base.
- Choose balanced Cajun seasoning: Some blends are overly salty or very hot—adjust to your taste.
- Scrape the pan: When deglazing, scrape up the fond (browned bits) — it’s where much of the flavor is concentrated.
- Keep the lid on: Avoid lifting the lid while the rice cooks so it steams evenly.
Most Common Mistakes
- Too much liquid: Follow the measurements. Excess broth will make the rice mushy.
- Overcooking the sausage: Brown it without drying it out—golden edges are ideal.
- Forgetting to remove flavoring pieces: Discard the bay leaf and parmesan rind before serving to avoid unpleasant bites.
Additions & Variations
- Add heat: Stir in cayenne, extra hot sauce, or red pepper flakes for more spice.
- Change the protein: Swap in pork andouille, smoked sausage, or even shrimp at the end for a different twist.
- Swap grains: Long-grain white rice works if you don’t have basmati; avoid quick-cooking or short-grain rice for this method.
More Main Dish Recipes
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Beef
Easy Mongolian Beef Recipe
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Cajun Chicken Sausage & Rice
By Brianna May
Rating: 5 from 13 votes
This Chicken Sausage and Rice is bold, buttery, and packed with flavor. Smoky andouille-style chicken sausage, sweet peppers, garlic, and Cajun spices simmer with fluffy rice in one pot. A parmesan rind and peas add richness and color, making this a cozy, family-friendly weeknight dinner.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 6
Ingredients
- 4 tablespoons salted butter
- 20 ounces andouille-style chicken sausage, sliced
- 2 tablespoons tomato paste
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- 8 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 2 teaspoons smoked paprika
- 1 tablespoon hot sauce
- 2 1/3 cups chicken broth, divided
- 1 1/2 cups basmati rice, rinsed well
- 1 cup frozen peas
- 1 bay leaf
- 1 parmesan rind
- Grated parmesan, optional for serving
Instructions
- Brown the Sausage: In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the sliced sausage and brown for 3–4 minutes per side. Leave the browned sausage in the pan.
- Cook the Tomato Paste: Stir in the tomato paste and cook 1–2 minutes until it deepens in color.
- Sauté Vegetables & Spices: Add the onion, bell peppers, garlic, Cajun seasoning, and smoked paprika. Sauté 2–3 minutes until softened. Deglaze with 1/3 cup chicken broth, scraping up browned bits.
- Add Rice & Remaining Broth: Stir in the rinsed rice, remaining 2 cups chicken broth, hot sauce, frozen peas, bay leaf, and parmesan rind. Bring to a boil.
- Simmer & Serve: Reduce heat to low, cover, and simmer 20 minutes until rice is tender and liquid is absorbed. Remove from heat, discard the bay leaf and parmesan rind, fluff with a fork, and serve with grated parmesan if desired.
Notes
- Seasoning: Adjust the amount of Cajun seasoning and hot sauce to control heat.
- Rice texture: Rinsing and resting the rice after cooking helps keep it fluffy and separate.
- Flavor boost: Using a parmesan rind while cooking adds a subtle savory richness. Remove before serving.
Nutrition
Calories: 479 kcal | Carbohydrates: 53 g | Protein: 20 g | Fat: 22 g | Sodium: 1520 mg
Nutrition information is an estimate and should be used as a guide.