This sausage and rice recipe combines browned smoked sausage with sautéed onions, bell peppers, and garlic alongside fire-roasted tomatoes and rice seasoned with warm Creole herbs and spices. It is a quick and easy dish that the whole family will love.
Customize this dish to suit your taste with more or less spice. Serve with a simple salad like rocket salad or marinated cucumbers and onions. Or try some sweet potato cornbread and collard greens.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Smoked sausage: You can substitute Andouille sausage or Polska Kielbasa
- Bell pepper: Any colored bell pepper will work.
- Spices and herbs: Think Creole or Cajun, such as paprika, garlic powder, onion powder, basil, thyme, oregano, marjoram, and cayenne pepper.
- Rice: Long-grain white rice. I use basmati or jasmine, but you can use any long-grain white rice.
- Chicken broth: Preferably low-sodium
- Fire-roasted diced tomatoes: You can substitute any diced tomatoes, including Rotel tomatoes, if you want to add a hint of spice.
How to Cook Sausage and Rice
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Heat a tablespoon of olive oil in a skillet over medium heat. Add the sausage and brown on both sides. Remove the sausage to a plate and cover to keep warm. Add another tablespoon of olive oil to the skillet over medium heat if needed. Then, add the onion and cook for 2-3 minutes, stirring occasionally.
Add the bell peppers and cook for 5 minutes or until the onions and peppers are soft. Reduce the heat to low and add the garlic, smoked paprika, basil, thyme, oregano, and marjoram, cooking for 1 minute while stirring. Add the rice to the skillet and cook over medium heat for 2 minutes, stirring constantly.
Add the bay leaves, chicken broth, and fire-roasted diced tomatoes. Bring the mixture to a boil, then reduce to low, cover, and simmer for 20 minutes or until the rice is tender. Remove the skillet from the heat and let it rest covered for 5-10 minutes. Add the sausage back to the skillet and stir to warm. Remove the bay leaves. Fluff the dish with a fork and season with salt and freshly ground black pepper to taste. Garnish with fresh thyme or parsley.
Preparation Tips and Storage
- I have a fresh herb garden, so I can add fresh herbs anytime during the summer and fall. This is a great idea if you love to cook. Herbs add so much flavor and are so easy to incorporate.
- I add the bell peppers after starting the onions. This helps keep the peppers from getting too soft in this recipe.
- Toasting the rice adds flavor and inhibits clumping when cooking.
- Store leftovers in an airtight container in the refrigerator. Reheat in the microwave at reduced power.
Serving Suggestions for Sausage and Rice
- Bread or rolls: jalapeno cheddar beer bread, cheddar bay biscuits, or corn muffins
- Vegetables: Brussels sprouts and bacon, sautéed asparagus, or fried corn
- Drinks: peach tea, blueberry lemonade, or an Arnold Palmer drink
More Cajun Style Recipes
Sausage and Rice
Ingredients
- 2 tablespoons olive oil
- 14 ounces smoked sausage, cut into ½ inch rounds
- 1 medium yellow onion, chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- 1½ cups long-grain white rice
- 2 bay leaves
- 2 cups low-sodium chicken broth
- 1 (15-ounce) can fire-roasted diced tomatoes
- salt to taste
- freshly ground black pepper
Instructions
- Heat a tablespoon of olive oil in a skillet over medium heat. Add the sausage and brown on both sides. Remove the sausage to a plate and cover to keep warm..
- If needed, add another tablespoon of olive oil to the skillet over medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally.
- Add the bell peppers and cook for 5 minutes or until the onions and peppers are soft. Reduce the heat to low and add the garlic, smoked paprika, basil, thyme, oregano, and marjoram, cooking for 1 minute while stirring. Add the rice to the skillet and cook over medium heat for 2 minutes, stirring constantly.
- Add the bay leaves, chicken broth, and fire-roasted diced tomatoes. Bring the mixture to a boil, then reduce to low, cover, and simmer for 20 minutes or until the rice is tender.
- Remove the skillet from the heat and let it rest covered for 5-10 minutes.
- Remove the bay leaves. Fluff the dish with a fork and season with salt and freshly ground black pepper to taste. Add the browned sausage back to the skillet and stir to warm. Garnish with fresh thyme or parsley.
Notes
- I have a fresh herb garden, so I can add fresh herbs anytime during the summer and fall. This is a great idea if you love to cook. Herbs add so much flavor and are so easy to incorporate.
- I add the bell peppers after starting the onions. This helps keep the peppers from getting too soft in this recipe.
- Toasting the rice adds flavor and inhibits clumping when cooking.
- Store leftovers in an airtight container in the refrigerator. Reheat in the microwave at reduced power.
Barbie R
This recipe is full of flavor and perfect for a quick weeknight dinner. I love the combination of spicy sausage and savory rice, so darn tasty. Thanks for the great recipe, Beth!
Beth Pierce
You are most welcome, Barbie!
Lisa
My sister makes this from time to time and man is it juicy and so delicious! I need to try this recipe myself, thanks for sharing.
Beth Pierce
My pleasure, Lisa!
Kimmie
This sausage and rice dish was absolutely delicious and hearty. I loved how the Creole spices and fire-roasted tomatoes gave it such great flavor!
Catherine A
I made this for dinner and it was so hearty and comforting. The flavors came together perfectly!