Description
One-Pan Cajun Chicken Sausage & Rice – Bold Flavor, Minimal Cleanup
Ingredients
Main Dish:
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2 tbsp olive oil (or avocado oil)
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1 lb boneless, skinless chicken (thighs recommended), diced
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12 oz smoked Cajun sausage, sliced (Andouille or similar)
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1 cup long-grain white rice
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1 small onion, diced
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1 red bell pepper, diced
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2 cloves garlic, minced
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2 ½ cups chicken broth (low-sodium recommended)
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2 tsp Cajun seasoning (adjust to taste)
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Salt & black pepper, to taste
Optional Garnish:
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Chopped green onions or parsley
Instructions
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Sear the Chicken
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Heat oil in a large skillet or Dutch oven over medium heat.
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Pat chicken dry, season with half the Cajun seasoning, salt, and pepper.
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Cook 4–5 minutes undisturbed until golden, then stir until no longer pink on the outside.
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Add Sausage & Veggies
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Add sausage, onion, and bell pepper. Sauté 3–4 minutes until veggies are soft and sausage renders some fat.
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Toast Rice & Add Broth
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Stir in garlic, then rice. Toast 1–2 minutes until slightly crackling.
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Pour in chicken broth, scrape up any browned bits, and bring to a boil.
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Simmer
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Reduce heat to low, cover, and cook 18–20 minutes. Do not stir.
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Check if rice is tender; if needed, cover and let steam 2–3 more minutes.
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Finish & Serve
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Fluff rice with a fork. Taste and adjust seasoning.
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Sprinkle with green onions or parsley and serve straight from the pan.
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Notes
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Milder/Spicy: Adjust Cajun seasoning or add cayenne.
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Brown Rice: Add ½ cup more broth and 15–20 extra minutes simmering.
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Veggies: Mix in peas, corn, or okra when adding broth.
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Cheesy Twist: Stir in shredded cheddar or pepper jack after fluffing for a creamy finish.
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Seafood Version: Add ½ lb peeled shrimp or scallops in the last 5 minutes.