Skillet Cajun Sausage Peppers & Rice

Feeling like taking a trip to the Bayou & Louisiana tonight. Skillet Cajun Sausage Peppers & Rice is what’s for dinner tonight. Listening to some Hank Williams Sr while cookin’


  • 1 1/2 cups white rice
  • 2 tsp olive oil
  • 1 (12 ounce) package andouille smoked sausage
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small white onion, quartered and sliced
  • 4-6 cloves garlic, minced
  • 1/2 tsp kosher sea salt
  • 1/2 tsp ground black pepper
  • 5 tbsp tomato paste
  • 1 1/4 cup low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp cajun seasonings


In a small saucepan, cook rice according to the package’s directions.

Place a large cast iron skillet over medium-high. 

Once the skillet is hot, add the oil.  After the oil is heated add the sausage and cook until browned on both sides, about 5 minutes. 

Remove from the pan and set aside.

Add the peppers, onions and garlic, saute for 4-5 minutes.  Remove from the pan and set aside with the sausage.

Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. then add the paprika, cajun seasonings, salt & pepper.  Allow the mixture to simmer for 1 minute,

Stir in the cooked rice, sausage, pepper and onions until combined.  Serve while warm.  

OPTIONAL: Add some chicken and/or shrimp for a simple Jumbalaya

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