Cajun Smoked Sausage Rice (Print-Friendly Version)
Smoky sausage and rice infused with bold Cajun flavors for a comforting one pot dinner.
# Ingredients:
→ Fats and Oils
01 -
2 tablespoons extra virgin olive oil
→ Meats
02 -
12 ounces Cajun-style Andouille smoked sausage, sliced into coins
→ Vegetables
03 -
1 medium yellow onion, diced
04 -
1 green bell pepper, diced
05 -
1 jalapeño, diced (optional)
06 -
3 cloves fresh garlic, minced
→ Seasonings
07 -
1 teaspoon all-purpose Cajun seasoning blend
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon Slap Ya Mama seasoning (optional)
→ Tomato Products
11 -
2 tablespoons tomato paste
12 -
1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
→ Grain
13 -
1 cup uncooked long grain white rice (preferably Basmati)
→ Liquids
14 -
2 1/4 cups low sodium chicken or beef broth
# Steps:
01 -
Heat olive oil in a large skillet or Dutch oven over medium heat. Add sliced sausage in a single layer and sauté until edges are crisp and browned. Remove sausage and set aside.
02 -
Add diced onion, green pepper, and jalapeño to the same pot. Sprinkle with Cajun seasoning, garlic powder, onion powder, and Slap Ya Mama seasoning if using. Cook over medium heat for 5 minutes until vegetables soften and release aromas.
03 -
Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste and cook, stirring constantly, for 2 minutes until it darkens and loses raw flavor.
04 -
Return sausage to the pot. Add uncooked rice, fire-roasted diced tomatoes with their juices, and broth. Stir to evenly distribute rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
05 -
Remove lid and gently stir. Adjust seasoning to taste. Serve hot, optionally garnished with fresh herbs.
# Notes & Tips:
01 -
For deepest flavor, brown sausage thoroughly. Toasting tomato paste before adding liquids enhances umami.
02 -
Use Basmati rice for fluffy, separate grains that absorb flavors well.