Cajun sausage and rice is one of my favorite one-pot meals. The smoky sausage, Cajun seasoning, and rice all cook together, and you end up with this delicious orangey, seasoned rice with smoky sausage in every bite. It’s easy to throw together, and the Dutch oven does most of the work.
I love making this when I need something quick but still really good. Everything cooks in one pot, so cleanup is simple, and the leftovers heat up perfectly. Whether it’s for a weeknight dinner or meal prep, this one never disappoints.
Why You’ll Love This Recipe
- One pan means less cleanup – Everything cooks in one Dutch oven.
- Great for meal prep – It reheats well and tastes even better the next day.
- Big flavor with simple ingredients – No complicated steps, just good food.
Equipment List
Cutting board – For slicing sausage and dicing vegetables.
Sharp knife – To cut everything evenly.
Large Dutch oven with lid – To cook everything in one pot.
Wooden spoon or spatula – For stirring.
Measuring spoons – For seasoning.
Measuring cups – For broth and rice.
What You’ll Need (With Substitutions)
For the Dutch Oven:
- Andouille or kielbasa sausage – Andouille is spicier, kielbasa is milder.
- Annatto oil – Adds color and depth. Use avocado oil if skipping. (Annatto oil recipe here)
- Bell peppers – Red, yellow, or green all work.
- Onion – Yellow or white onions work best.
- Garlic – Fresh garlic is best, but garlic powder works in a pinch.
- Uncooked white rice – Long-grain white rice works best. Brown rice takes longer to cook.
- Chicken or beef broth – Chicken broth keeps it lighter, while beef broth makes it richer.
- Tomato paste – Brings depth to the sauce.
- Cajun seasoning – Store-bought or homemade. If your blend has salt, adjust accordingly.
- Paprika – Adds smokiness. Smoked paprika works too.
- Dried oregano – Brings balance to the spices.
- Bay leaf – Adds a subtle depth of flavor. Leave it whole and remove before serving. Can be skipped if you don’t have one.
- Salt + black pepper – To taste.
Serve With:
- Fresh parsley – Brightens up the dish.
- Hot sauce on the side – So everyone can add more spice if they want.
How to Make Cajun Sausage and Rice in One Pot
Step 1: Slice and Rinse
- Slice the sausage into ¼-inch rounds. If using a thicker sausage, cut it in half lengthwise first, then slice into half-moons.
- Rinse the rice under cold water until the water runs clear. Set aside to drain.
Step 2: Sear the Sausage and Set Aside
Heat the Dutch oven over medium heat and add annatto oil. Add the sliced sausage and cook for 3-4 minutes per side until browned. Remove from the pot and set aside.
Step 3: Sauté the Onions and Peppers
In the same Dutch oven, add finely diced onions and bell peppers. Cook for 3-4 minutes until softened.
Step 4: Add Garlic and Tomato Paste
Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for another minute, stirring so everything is coated.
Step 5: Add the Seasoning
Sprinkle in the Cajun seasoning, paprika, dried oregano, salt, and black pepper. Stir so the spices toast a little before adding the rice.
Step 6: Toast the Rice
Add the rinsed rice and stir to coat. Let it cook for 1-2 minutes, stirring occasionally.
Step 7: Pour in the Broth and Simmer
Pour in the chicken or beef broth and add the bay leaf. Stir everything together and bring it to a gentle simmer. Cover the Dutch oven and cook for 20 minutes, stirring a few times to prevent sticking.
Step 8: Return the Sausage
Once the rice is tender and the liquid is absorbed, add the sausage back to the pot and mix it in. Let everything heat through for 2 minutes.
Step 9: Garnish and Serve
Turn off the heat, sprinkle with fresh parsley, and serve with hot sauce.
Want More Spice?
Add a pinch of cayenne, a few dashes of hot sauce, or use spicy andouille sausage.
How To Serve It
I like serving this straight from the pot with a side of cornbread or a simple green salad. If I have leftovers, I pack them up for lunch the next day.
If You Like This, You’ll Like…
If you’re making Cajun sausage and rice, here are a few other rice dishes I make all the time:
I love making a mix of these throughout the week—they come together fast and make great leftovers.
Leave A Comment
I love reading your comments, and I try to get to all of them! Have you made a Cajun sausage and rice before? Let me know how it turned out!
Cajun Sausage and Rice
Cajun sausage and rice – smoky sausage, rice, and cajun seasoning all cooked together in one pot. A quick and easy dutch oven recipe for busy nights.
For the Dish:
- 1 lb kielbasa or andouille sausage sliced into ¼-inch rounds
- 2 tbsp annatto oil recipe here
- 2 bell peppers finely diced
- 2 small onions finely diced
- 4 cloves garlic minced
- 2 cups uncooked long-grain white rice rinsed
- 4 cups chicken or beef broth
- 2 tbsp tomato paste
- 2 tbsp Cajun seasoning
- 2 tsp paprika
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt adjust if Cajun seasoning has salt
- ½ tsp black pepper
For Serving:
- ¼ cup fresh parsley chopped
- Hot sauce
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Slice and Rinse – Slice the sausage into ¼-inch rounds. Rinse the rice under cold water until the water runs clear. Set aside.
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Sear the Sausage – Heat annatto oil in a large Dutch oven over medium heat. Add sliced sausage and cook for 3-4 minutes per side until browned. Remove and set aside.
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Sauté the Vegetables – Add onions and bell peppers to the Dutch oven. Cook for 3-4 minutes until softened.
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Add Garlic and Tomato Paste – Stir in garlic and cook for 30 seconds, then add tomato paste and cook for another minute.
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Add the Seasoning – Stir in Cajun seasoning, paprika, oregano, salt, and black pepper.
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Toast the Rice – Add rinsed rice and stir to coat. Let cook for 1-2 minutes, stirring occasionally.
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Add Broth and Simmer – Pour in broth, stir, cover, and simmer for 20 minutes, stirring occasionally.
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Return Sausage and Finish Cooking – Add the sausage back to the pot and cook for 2 minutes.
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Garnish and Serve – Top with parsley and serve with hot sauce.