One Pot Smoked Sausage and Rice
A cozy one-pot dinner with browned smoked sausage, tender rice, peppers, onion, and Cajun-spiced broth—easy, flavorful, and perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: One Pot Cooking
- Cuisine: Southern
Ingredients
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)
Instructions
Heat olive oil in a large pot over medium heat. Add onion and bell peppers; sauté until softened.
Stir in garlic and cook about 30 seconds until fragrant. Add sliced smoked sausage and brown slightly.
Add rice, paprika, and Cajun seasoning. Stir until the rice is well coated.
Pour in chicken broth and bring to a gentle boil.
Reduce heat to low, cover tightly, and simmer for about 20 minutes, or until rice is tender.
Fluff with a fork, garnish with fresh parsley if desired, and serve.
Notes
Sausage choice: Andouille brings more heat and smoke; kielbasa is milder and kid-friendly.
Rice tip: Keep the lid on while simmering—lifting it lets steam escape and can affect the rice texture.
Spice level: Cajun seasoning varies a lot by brand—start with 1 tsp if you’re sensitive to heat and add more to taste.
Add-ins: A cup of sliced okra, diced tomatoes, or a handful of spinach stirred in at the end are great upgrades.
Leftovers: Store airtight in the fridge up to 3–4 days. Add a splash of broth when reheating to loosen.
Find it online: https://elladishes.com/one-pot-smoked-sausage-and-rice/
