One Pot Smoked Sausage and Rice

Why You’ll Love This Recipe

I love this recipe because it’s fast enough for busy nights and still feels like a real home-cooked dinner. I only use one pot, so the flavors build layer by layer and the rice soaks up all the smoky, seasoned broth. I also like how easy it is to adjust the spice level depending on what I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb smoked sausage (kielbasa or andouille), sliced

• 1 cup long-grain white rice

• 1 medium yellow onion, chopped

• 1 cup bell peppers, diced (any color)

• 3 cloves garlic, minced

• 4 cups low-sodium chicken broth

• 2 tsp paprika

• 2 tsp Cajun seasoning

• 2 tbsp olive oil

• Fresh parsley (optional, for garnish)

Directions

1. I heat the olive oil in a large pot over medium heat.

2. I add the chopped onion and diced bell peppers and sauté until they soften.

3. I stir in the minced garlic and cook it for about 30 seconds until it smells fragrant.

4. I add the sliced smoked sausage and let it brown slightly so it picks up a little color.

5. I mix in the rice, paprika, and Cajun seasoning and stir until the rice is well coated.

6. I pour in the chicken broth and bring it to a gentle boil.

7. I reduce the heat to low, cover the pot tightly, and simmer for about 20 minutes until the rice is tender.

8. I fluff the rice with a fork, sprinkle on parsley if I want, and serve it while it’s hot.

Servings and timing

• Serves: approximately 4

• Total time: 40 minutes

• Prep time: 10 minutes

• Cook time: 30 minutes

Variations

• Extra veggie version: I add diced celery, frozen peas, or a handful of spinach at the end so it wilts into the hot rice.

• Spicier pot: I use andouille and add a pinch of crushed red pepper flakes, or I bump up the Cajun seasoning slightly.

• Cheesy finish: I stir in a small handful of shredded cheddar at the end for a creamy, cozy vibe.

• Tomato twist: I stir in a few tablespoons of tomato paste with the spices, or I swap in 1 cup of broth for 1 cup of canned diced tomatoes.

• Different rice: If I use brown rice, I plan for a longer simmer and add more broth as needed, because it takes longer to get tender.

storage/reheating

I let leftovers cool, then store them in an airtight container in the refrigerator for up to 4 days.

To reheat, I add a splash of broth or water and warm it on the stove over medium-low heat, stirring until hot. If I use the microwave, I cover the bowl and heat in short bursts, stirring in between, because the rice loosens up nicely with a little added moisture.

FAQs

Can I use a different type of sausage?

I can use kielbasa, andouille, or any smoked sausage I like. If the sausage is saltier, I keep the broth low-sodium and taste at the end before adding any extra seasoning.

Why do I brown the sausage before simmering?

I brown it because it builds flavor and adds a deeper smoky taste to the whole pot. I also like the little caramelized edges mixed through the rice.

What if my rice isn’t tender after 20 minutes?

I keep the heat on low, add a small splash of broth if the pot looks dry, and simmer a few more minutes with the lid on. I avoid cranking the heat because that can make the bottom scorch before the rice finishes.

Can I make this less spicy?

I use kielbasa instead of andouille and reduce the Cajun seasoning. I also lean more on paprika for flavor without as much heat.

Can I make this ahead for meal prep?

I like it for meal prep because it reheats well. I portion it into containers, add a splash of broth when reheating, and it stays flavorful and filling.

Conclusion

I keep One Pot Smoked Sausage and Rice in my regular rotation because it’s comforting, flavorful, and easy to pull off with minimal dishes. I love the smoky sausage, the tender rice, and the peppers and onions woven through every bite, and I’m always happy to have leftovers waiting in the fridge.

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