I like meals that stick to one pot but still feel like you’ve spent time on them. This Cajun chicken and sausage rice hits that spot, with spice, smokiness, and a simple method that works on busy evenings.
The Story Behind This Recipe
I came across this type of dish when I was experimenting with Cajun flavors and wanted to keep my dinner prep simple during a hectic week. Instead of juggling multiple pans, I threw chicken thighs and smoked sausage straight into a skillet with the veggies and rice. The rice cooks right in the same pot, soaking up all those spices and smoky juices. It’s a kind of all-in-one skillet meal that fills the kitchen with inviting, homey aromas.
What I really like about this recipe is how flexible it is. You can adjust the heat by adding more or less cayenne, or swap the sausage if you want something milder or spicier. Plus, the chicken thighs stay juicy since they cook with the rice and steam gently. It feels kind of indulgent without requiring hours or fancy ingredients.
I usually stir this around once or twice while it simmers, just to check the rice and keep everything from sticking. Watching the liquid slowly reduce while the rice plumps up feels oddly soothing after a long day. And the browned edges near the sides? Those parts always get snagged first.
Serving it with a quick splash of hot sauce and chopped green onions on top is my go-to. It’s hearty but not complicated, which keeps me coming back. Friends tend to ask for the recipe when they drop by, so I keep the Cajun seasoning blend handy in my pantry now.
It’s a staple in my rotation when I want a meal that feels like I put in effort but didn’t actually spend much time hovering over the stove. Plus, cleanup’s a breeze since everything’s done in one pan.
Cuisine: Southern American
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 8 oz smoked sausage, sliced
- 1 cup long-grain white rice
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 1/2 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
- Hot sauce (optional, for serving)
Instructions
- Step 1. Heat olive oil in a large skillet or wide pan over medium-high heat.
- Step 2. Add chicken pieces, sprinkle with half the Cajun seasoning, and cook until browned, about 5-6 minutes. Remove chicken from pan and set aside.
- Step 3. In the same skillet, add sausage slices and cook until browned, about 3-4 minutes. Remove and set aside with the chicken.
- Step 4. Lower heat to medium, add diced onion and bell pepper to the pan, and cook until softened, about 5 minutes.
- Step 5. Add minced garlic, smoked paprika, remaining Cajun seasoning, cayenne, and a pinch of salt and pepper. Stir for about 1 minute until fragrant.
- Step 6. Add the rice and stir to coat it with the spices and oil.
- Step 7. Pour in chicken broth and bring the mixture to a simmer.
- Step 8. Return chicken and sausage to the pan, nestling them into the rice.
- Step 9. Cover and reduce heat to low. Cook for 20-25 minutes, until rice is tender and liquid is absorbed.
- Step 10. Remove from heat and let it sit, covered, for 5 minutes.
- Step 11. Fluff rice with a fork, garnish with sliced green onions, and serve with hot sauce on the side if desired.
Tips for Success
- Use bone-in chicken thighs if you like, but cut off bones and cook a bit longer for tenderness.
- If you don’t have smoked sausage, spicy kielbasa is a great substitute.
- Try to avoid lifting the lid too often while the rice cooks to keep steam inside.
- If your rice isn’t done after the liquid is gone, add a splash more broth or water and cook a few minutes longer.
Variations & Substitutions
- Swap the chicken for shrimp and cut the cooking time after adding seafood to about 5-7 minutes.
- Add diced tomatoes or a handful of frozen peas during the last 10 minutes of cooking for some color and extra veggies.
- Use brown rice instead of white; just add extra broth and increase cooking time by about 20 minutes.
- For a creamier texture, stir in a splash of cream or half-and-half at the end of cooking.
