Cajun Sausage and Rice is packed with bold Cajun flavors, from the seasoned rice to the sauce, with browned andouille sausage added to the mix for even more of a kick! If you love a dish with a little heat to it, you will love this! Make it any night of the week for a satisfying meal. If you prefer chicken, my Cajun Chicken and Rice is a great option!
Ingredients & Substitutions
- Butter: I recommend using unsalted butter in this recipe. Plenty of Cajun seasoning is added, so I didn’t think there was a need for salt.
- Rice: I used long-grain white rice for this recipe, which the cooking times are based on. If you’d like to try a different variety, you can substitute basmati rice, jasmine rice, or even brown rice. Keep in mind, when substituting rice varieties, you may need to adjust the cooking time and liquid amounts, as different types of rice absorb liquids in unique ways.
- Cajun Seasoning: It is all about the Cajun seasoning in this Cajun sausage and rice! For the most flavor, make homemade seasoning. If you want more heat, add more Cajun seasoning. For a milder dish, add less.
- Andouille: Andouille sausage is a smoked sausage made from pork, known for its spicy, smoky flavor. It’s a key ingredient in dishes like gumbo and jambalaya.
- Heavy Whipping Cream: Heavy whipping cream (or heavy cream) adds richness and creaminess to the dish. You can substitute half-and-half or whole milk, but the sauce won’t be as rich.
Can I Use A Different Type Of Sausage?
Definitely! If you can’t find Andouille sausage or prefer a milder option, consider substituting it with mild Italian sausage, smoked sausage, kielbasa, or even chicken sausage for something a little different.
Is Cajun Sausage and Rice Spicy?
If you ask me, this Cajun sausage and rice is a little spicy. (But, I am not exactly tough when it comes to spicy food😊.) Using both Cajun seasoning and andouille sausage does give it a kick! However, it’s easy to adjust the heat to your liking. For less spice, use a mild sausage like smoked sausage or kielbasa, and reduce the amount of Cajun seasoning. If you like it hot, feel free to add a pinch of cayenne pepper or hot sauce to amp up the heat!
Can I Make Cajun Sausage and Rice Ahead Of Time?
Absolutely! While this dish is best served fresh, there are a few make-ahead tips that can save time:
- Cook the rice in advance: Make the seasoned rice up to 1–2 days ahead and store it in the refrigerator. Reheat gently before adding the sausage and sauce.
- Brown the sausage early: Andouille sausage is smoked and usually pre-cooked, so there’s no need to fully cook it again; just slice and sear it to crisp up the edges and add extra flavor. You can do this step ahead of time and store the sausage in an airtight container in the refrigerator until you’re ready to reheat and combine everything.
- Make the cream sauce just before serving: For the best texture and flavor, it’s best to make the cream sauce fresh. But if needed, you can prep it earlier in the day and reheat it gently over low heat, stirring constantly.
Once everything is combined, the dish will reheat well the next day. Just stir in a little broth or cream to loosen things up.
How To Store and Reheat Cajun Sausage and Rice
To store Cajun Sausage and Rice, first, let it cool completely. Next, store the dish in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the microwave or on the stovetop. This sausage and rice tastes amazing when heated up, so don’t let the leftovers go to waste!
Can I Freeze Cajun Sausage and Rice?
Yes, you can freeze Cajun sausage and rice. Once it has cooled completely, store it in a freezer-safe container for up to 2 months. When ready to enjoy, let it thaw overnight in the refrigerator. Reheat it on the stovetop or in the microwave.
Cajun Sausage and Rice
Ingredients
- ¼ cup (½ stick / 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 (24 ounces / 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
- parsley, chopped for garnish
Instructions
- In a large pot over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook for 3–4 minutes, or until softened.
- Add 1 teaspoon garlic and cook for 1 more minute.
- Stir in the uncooked rice and 2 tablespoons of Cajun seasoning. Make sure the rice is evenly coated with the seasoning.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot with a lid, and simmer for 20-25 minutes, undisturbed, or until the rice is tender and the liquid has been absorbed. If the liquid has not been absorbed after 25 minutes, cook for 3-4 more minutes, keeping the pot covered.
- While the rice cooks, heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the sliced andouille and cook for 3–4 minutes per side, or until browned and crisp. Transfer sausage to a plate.
- Using the same skillet as you cooked the sausage, reduce heat to medium. Add the remaining butter. Once melted, stir in the remaining garlic and Cajun seasoning and cook for 1 minute. Pour in the heavy cream and stir to combine. Simmer, scraping up any browned bits, for 3–5 minutes until slightly thickened and heated through.
- To the pot of cooked rice, add the cream sauce and sausage. Stir to combine.
- Garnish with chopped parsley. Serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I love this dish! The sausage has the perfect amount of spice, and the creamy sauce makes it taste amazing.
Elizabeth
I really loved this dish. The andouille works perfectly with the Cajun rice, and I love the spice level–perfect for me!
Stephanie
This is really flavorful! I could eat the rice on its own, it is so good.
Annabelle
This is creamy, hearty, and easy to make. And, you can adjust the heat level if you want to. It's a great dish!
Bella
I love this! I added a little hot sauce to mine for more of a kick, and it was fantastic!
It’s a damn good recipe just add red beans onion too and sun-dried tomatoes and peppers towards the end of cooking it’s even good we’re the small bag of peeled and deveined shrimp All along with the sausage. yummy yummy