This Creamy Cajun Sausage and Rice is rich, comforting, and packed with bold Cajun flavor. Tender rice is simmered with seasoning and broth, then tossed with crispy andouille sausage and a creamy, garlicky sauce that pulls everything together. It’s a hearty, one-pot style meal that feels indulgent but comes together easily, making it perfect for weeknight dinners or when you want something a little more satisfying. If you like recipes like this, you’ll love our creamy smoked sausage cajun alfredo.
Why You’ll Love This Recipe
This dish brings together smoky sausage, seasoned rice, and a creamy sauce for a meal that is both filling and full of flavor. It’s easy to make with simple ingredients, and the Cajun seasoning adds just the right amount of spice without being overwhelming.
Tips for Success
- Let the rice cook undisturbed so it turns out tender and fluffy.
- Brown the sausage well to build flavor before adding it back in.
- Scrape up the browned bits when making the sauce, that’s where a lot of flavor lives.
- Adjust Cajun seasoning to taste if you prefer more or less heat.
How to Serve
Serve warm as a complete meal, or pair with:
- Roasted vegetables like green beans or asparagus
- A simple green side salad or caesar salad
- Garlic breadsticks
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or cream to loosen the sauce.
Cajun Sausage and Rice
Ingredients
- ¼ cup (57 g) unsalted butter, divided
- 1 medium red onion, diced (about 1 cup)
- 2 teaspoons garlic, minced, divided
- 1 ½ cups (277.5 g) long-grain white rice, uncooked
- 3 tablespoons Cajun seasoning, divided
- 3 cups (720 g) chicken broth
- 1 tablespoon extra virgin olive oil
- 1 ring (14 ounces) andouille sausage, sliced into ½-inch rounds
- 1 cup (238 g) heavy whipping cream
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot over medium heat, melt 2 tablespoons of butter.
- Add the diced onion and cook for 3 to 4 minutes, until softened.
- Add 1 teaspoon garlic and cook for 1 more minute.
- Stir in the uncooked rice and 2 tablespoons of Cajun seasoning, coating the rice evenly.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice cooks, heat olive oil in a large skillet over medium-high heat.
- Add the sliced sausage and cook for 3 to 4 minutes per side, until browned and crisp. Transfer to a plate.
- In the same skillet, reduce heat to medium and add the remaining butter.
- Stir in the remaining garlic and Cajun seasoning and cook for 1 minute.
- Pour in the heavy cream, scraping up any browned bits. Simmer for 3 to 5 minutes, until slightly thickened.
- Add the cooked rice and sausage to the skillet and stir to combine.
- Garnish with chopped parsley and serve warm.
This recipe was adapated from iamhomesteader.com’s Cajun Sausage and Rice recipe.
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