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–+ servings

Sausage and Rice Skillet

Julia
Easy sausage and rice recipe made in one pot with simple ingredients. This flavorful Cajun-style dirty rice is quick, filling, and perfect for busy weeknights.
5 from 9 votes
Print Pin
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 5 servings
Calories 367 kcal

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EQUIPMENT

INGREDIENTS
  

  • 11 ounces Pork breakfast sausage, I used Cumberland or similar, the skins removed
  • 1 cup brown onion, finely diced
  • 1 cup green bell pepper, medium small dice, not very fine it will wilt during cooking
  • ¾ cup celery about 2-3 stalks, diced
  • 4 garlic cloves, about 1 heaping teaspoon
  • 2 teaspoons cajun spice
  • 1 cup long grain rice such as basmati, uncooked
  • 2 cups chicken broth
  • 2-3 thyme sprigs or dried thyme 1 teaspoon
  • salt, to taste
  • 2 large bay leaves
  • green onion, scallions, or cilantro for garnish
  • black pepper, to taste

INSTRUCTIONS
 

  • Cook the sausage: In a large skillet or pot over medium-high heat, cook the sausage, breaking it into small pieces. Cook until browned and no longer pink. Remove and set aside.
    11 ounces Pork breakfast sausage
  • Sauté the veggies: In the same pan, add onion, bell pepper, and celery, salt, pepper. Cook until softened, about 4–5 minutes.
    1 cup brown onion, 1 cup green bell pepper, ¾ cup celery about 2-3 stalks, salt, black pepper
  • Add garlic and seasoning: Stir in garlic and Cajun seasoning. Cook for 30 seconds until fragrant.
    2 teaspoons cajun spice, 4 garlic cloves
  • Add rice and broth: Stir in uncooked rice, then pour in broth. Add bay leaves and thyme.
    1 cup long grain rice such as basmati, 2 cups chicken broth, 2 large bay leaves, 2-3 thyme sprigs or dried thyme 1 teaspoon
  • Simmer: Return the sausage to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes, until the rice is tender and liquid is absorbed.
  • Finish and serve: Remove bay leaves and thyme. Fluff with a fork and let rest for a few minutes before serving. Garnish with green onions or parsley.
    green onion
  • If you enjoyed this sausage and rice recipe, don’t forget to save it and share it with someone who loves easy one-pot dinners!

NOTES

  • Season carefully – broth and sausage already add a lot of salt and flavor, so use low-sodium broth and adjust salt only at the end to avoid over-seasoning.
  • Brown the sausage well – let it get slightly crispy before removing; this builds the base flavor for the whole dish.
  • Get the rice right – use the correct liquid ratio and keep it covered while simmering; too much liquid or stirring too often can make it mushy.
 
 

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NUTRITION

Calories: 367kcalCarbohydrates: 37gProtein: 15gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 45mgSodium: 442mgPotassium: 445mgFiber: 2gSugar: 3gVitamin A: 622IUVitamin C: 28mgCalcium: 43mgIron: 2mg
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