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If You’re a fan of One Pot Recipes, you’re going to love this One Pot Sausage and Rice recipe—it’s easy, packed with flavor, and perfect for busy nights!
There’s just something about Southern cooking that feels like a big, cozy hug, isn’t there? On a trip to NYC, my husband and I stumbled upon a little Southern restaurant (not where you’d expect Southern food, right?), and as soon as I walked in, the smell of smoky sausage and warm spices pulled me right in. I could tell we were in for something special. When my plate arrived, it was everything I hoped for—simple, hearty, and packed with flavor. It hit the spot in the best way, and I found myself thinking about it for days afterward!
I decided to recreate that magic, and that’s how this One Pot Sausage and Rice recipe came to life. I wanted all those bold, comforting Southern flavors but with the ease of a quick weeknight dinner. With just one pan, it’s full of cozy vibes without any extra fuss. Now, it’s my go-to whenever I want a taste of that unforgettable meal—practical, delicious, and so satisfying.
Why This Recipe Works
- The sausage and paprika create a bold, smoky flavor that’s rich and comforting without being overpowering.
- Garlic, onions, and peppers bring freshness and sweetness, adding variety to every bite.
- Cooking the rice in spiced chicken stock ensures it absorbs all the savory goodness, making it hearty and flavorful.
What Sausage Is Best
Andouille sausage is a fantastic pick for this recipe! It’s a Southern staple that brings a bold, smoky flavor with just the right kick of spice. Seasoned with garlic, paprika, and cayenne, it adds depth to this dish and pairs perfectly with the rice and veggies. Give it a try—you’ll love how it ties everything together!
If you can’t find Andouille, don’t worry—there are plenty of tasty alternatives! In the US, kielbasa or smoked sausage offer that smoky flavor and hearty texture. For a bit of spice, try mild or spicy Italian sausage. Feeling bold? Spanish chorizo adds a smoky paprika kick, while Polish kabanos or Hungarian kolbász bring rich, savory flavors. For a milder choice, German bratwurst or English pork sausage work well—just add a dash of smoked paprika or cayenne for extra flavor. Each option brings its own twist, keeping your dish just as delicious. Have fun experimenting to find your favorite!
What You’ll Need
- Andouille sausage (14 oz): Smoky and slightly spicy, it’s the best option for flavor. If you don’t have it, try smoked sausage or even chorizo.
- Bell peppers: Red and yellow bell peppers add sweetness and color. You can substitute with green peppers or poblano if you prefer more of a bite.
- Onion and garlic: These are essential for building flavor.
- Rice: Long-grain white rice works best, but jasmine or basmati rice can be swapped in.
- Diced tomatoes (canned, with juice): Adds moisture and a slight tang to the dish.
- Spices: Smoked paprika, dried oregano, cayenne pepper, and black pepper to balance the dish with a smoky, spicy kick.
- Chicken stock: This helps cook the rice while infusing it with flavor.
- Parsley and green onions: For a fresh, bright garnish.
How To Make Sausage and Rice
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Brown the sausage: Heat a bit of oil in a skillet and brown the Andouille sausage. This step creates those delicious browned bits that add flavor to the entire dish.
Cook the vegetables: After browning the sausage, add your diced bell peppers, onion, and garlic. Sautéing these helps release their flavors and softens the veggies.
Bloom the spices: Stir in smoked paprika, oregano, cayenne, and black pepper. Letting the spices toast for a minute helps bring out their flavors.
Add the liquids and rice: Stir in the diced tomatoes (with their juices), chicken stock, and rice. Make sure to scrape up any browned bits from the bottom of the pan—those bits carry a ton of flavor!
Simmer: Cover the skillet, bring everything to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the rice to absorb the liquid.
Rest and garnish: Let the dish rest off the heat for 5 minutes to let the flavors settle. Garnish with fresh parsley and green onions for a pop of color and freshness.
Make It Your Own
One of the best things about this Sausage and Rice is how easily you can change it up! For a milder dish, skip the cayenne pepper. Want it spicier? Toss in some sliced jalapeños or extra red pepper flakes. If you’re looking for a heartier meal, add a can of black beans or corn. You can also swap the sausage for chicken thighs or shrimp if you’re craving something different.
Erren’s Top Tips
- For even cooking, make sure your rice is spread evenly across the pan when simmering. This ensures that all the grains cook through properly.
- Don’t rush the browning: Let the sausage develop that golden crust before adding the veggies. It really makes a difference in flavor.
- Resting the dish: Don’t skip the resting step. Letting the pan sit with the lid on after cooking ensures the rice finishes cooking and the flavors meld together.
Storage & Freezing Instructions ❄
Storage: This recipe makes great leftovers! Store any leftover One-Pan Sausage and Rice in an airtight container in the fridge for up to 4 days. It also freezes well.
Freezing: Let the dish cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 3 months. To reheat, thaw in the fridge overnight, then warm up on the stovetop or in the microwave.
More One Pot Meals
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Recipe
Sausage and Rice
Ingredients
- 14 ounces Andouille sausage (sliced into ½ inch thick rounds)
- 1 tablespoon cooking oil
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Cayenne pepper (to taste)
- Freshly ground black pepper (to taste)
- 15 oz diced tomatoes (canned with juices)
- Fresh parsley (chopped, for garnish)
- 1 cup white rice (long-grain )
- 1 ½ cups chicken stock
- 2 green onions (sliced)
Instructions
- Heat the cooking oil in a deep skillet or Dutch oven over medium heat. Add the sliced Andouille sausage and cook, stirring occasionally, until the sausage is well browned. Allow any browned bits to form on the bottom of the skillet, as this will add flavor to the dish.
- Add the diced red and yellow bell peppers, chopped onion, and minced garlic to the skillet. Sauté everything together for about 3–4 minutes, or until the peppers and onions start to soften and the garlic is fragrant.
- Sprinkle the smoked paprika, oregano, cayenne pepper, and freshly cracked black pepper over the sausage and vegetables. Stir everything together, allowing the spices to toast for about one minute, which helps release their flavors.
- Add the can diced tomatoes (with their juices), chopped parsley, rice, and chicken stock to the skillet. Stir thoroughly, making sure to dissolve any browned bits from the bottom of the skillet into the liquid.
- Cover the skillet with a lid, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once it reaches a boil, reduce the heat to low and let it simmer for about 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
- After resting, remove the lid and gently fold everything together to distribute the sausage and rice evenly. Garnish with chopped fresh parsley and sliced green onions before serving. Enjoy!
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