Cajun Sausage and Rice

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Cajun Sausage and Rice

Get ready to spice up your lazy cooking nights with this delicious new recipe! Cajun sausage and rice is a simplified take on the classic jambalaya. It packs a complex flavor profile while using just a few ingredients. The best part is that you can make this entire meal for under $15, and you’ll have some delicious leftovers to enjoy the next day.

Creole vs Cajun

Cajun and Creole cuisines are often used interchangeably, but they shouldn’t be. They represent two distinct cultures, with Cajuns being considered their own ethnicity. While they share some similarities, the rich history and cultural differences make it worth exploring each one separately, but that’s an article for another day. It’s a fun journey into the heart of Louisiana’s culinary scene!

When it comes to food, there are notable differences between the two. Cajun food is typically spicier and includes more pork and crawfish. In contrast, Creole cuisine incorporates ingredients like tomatoes, shrimp, oysters and crab. Creole dishes tend to be more refined, focusing on complex flavors and sauces, often utilizing a butter-based roux. On the other hand, Cajun cuisine is more rustic, hearty and bold, frequently featuring a dark, oil or lard-based roux.

Andouille Sausage

Andouille sausage is a type of sausage that originated in France. It often has a bold, smoky flavor with a hint of heat. The Cajun version is usually made from pork shoulder, although in France, you will typically find it made up of pork, chitterlings (small intestines) and tripe. I love picking up my sausage from the local butcher! It’s made right there in-house and I know it’s high quality. But if you’re looking for something quick, you can find Andouille sausage at your local grocery store. They are usually located near the hot dog section. If you want some authentic Andouille sausage, you can check out Cajun Grocer.

Do you need to use Andouille Sausage for this recipe?

Technically, no. However, the resulting flavor profile might suffer. I would not recommend using Italian sausage, chorizo or any sweet sausage in this dish. If you’re going to substitute, I would opt for a smoky sausage flavor profile to complement the other Cajun flavors.

What is my favorite Cajun seasoning?

I have a couple of bottles of my preferred Cajun seasoning from our last vacation in the Gulf. I wish I could recommend purchasing online, but they are a small shop that only sells in-store. When I’m out of this blend, I typically use Slap Ya Mama Cajun Seasoning from Louisiana or Taste of Cajun

Is it too spicy for kids to eat?

Not at all! I have three kids, ranging in age from 2 to 15, and they all eat it. I like to bring additional heat for my husband by adding a bit of extra hot water and seasoning to his plate and giving it a good toss.

Ingredients:

4 links of Andouille sausage

1 tbsp butter

1/2 yellow onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 tbsp cajun seasoning (or more if you like it extra spicy!)

2 cups white rice

3 cups chicken broth (homemade is even better if you have it)

1 green onion stalk, sliced

Directions:

Preheat oven to 425 degrees.
Brown sausage links on both sides in a deep skillet over medium-high heat. Transfer browned sausage links to a small sheet pan and place in the oven. Cook for about 8-10 minutes on each side, turning the links halfway through.
Drop the heat on the deep skillet to a low-medium. Add 1 tbsp butter.
Once the butter is melted, add onion, garlic and bell pepper. Cook for 3-4 minutes, stirring frequently. Add the rice to the deep pan and stir with a spoon to incorporate all ingredients.
Add Cajun seasoning, broth and green onion directly to the pan. Gently stir to ensure the water reaches the bottom of the pan, so nothing burns. Bring to a boil and reduce it to a simmer. Cover with a lid and cook for 15-20 minutes, or until all the water is absorbed and the rice is tender.
Remove from heat and let stand for about 5 minutes with the lid on.
When the sausage is done cooking, remove it from the oven and let it rest for about 5 minutes. Resting allows the juices in the sausages to redistribute. This results in a more flavorful and tender bite.
After the sausage has rested, slice it on a cutting board and add it to the deep skillet with the rice. Gently toss all the ingredients together. Top with Louisiana Hot Sauce – or any other kind of vinegar-based hot sauce.

Serve with hushpuppies, cornbread or my Quick and Easy Homemade Biscuits

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TIPS

This can absolutely be a one-pot meal by slicing the sausage while it’s raw, adding it to your skillet with a little butter to brown it. Then add all other ingredients, put a lid on it and let it cook until the rice is tender. I prefer to use the oven because I believe the overall flavor of the sausage is enhanced by not absorbing the flavors of the other ingredients, in addition to achieving a more evenly-cooked sausage and a crispier casing.