Juicy Chicken Sausage with Rice

Here’s my go-to chicken sausage with rice recipe, combining tender sliced sausage with perfectly cooked rice, a few basic seasonings, and some fresh vegetables that make it a complete meal.

This dish has become my family’s regular weeknight dinner choice. I often make extra because my kids love taking the leftovers for lunch the next day. Nothing beats a meal that’s both easy to make and keeps everyone happy, right?

What Kind of Chicken Sausage Should I Use?

While this recipe calls for Cajun-flavored chicken sausage, you’ve got plenty of options at the meat counter. Most grocery stores carry several varieties of chicken sausage – from andouille style to smoked apple to Italian seasoned. For this dish, stick with something that has a bit of spice to complement the Cajun seasonings – andouille-style chicken sausage would be perfect here. If you can’t find Cajun or andouille chicken sausage, grab a regular smoked chicken sausage and just add an extra dash of Cajun seasoning to your dish. Look for sausages that are fully cooked (most chicken sausages are), which makes them super convenient since you’ll just need to heat them through and get some nice browning on the outside.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps while keeping the flavor profile intact:

• Long-grain white rice: You can swap in brown rice, but you’ll need to adjust cooking time to about 45 minutes and add an extra 1/2 cup of stock. Cauliflower rice works too for a low-carb option – just reduce the stock to 1/2 cup.
• Chicken sausage: If you can’t find Cajun-flavored chicken sausage, use regular chicken sausage and add an extra 1/2 tablespoon of Cajun seasoning. Andouille sausage is another good option for authentic flavor.
• Bell peppers: Any color bell pepper works here – yellow, orange, or even poblano peppers for a mild kick. You can also use just one color of pepper and double the amount.
• Fire-roasted tomatoes: Regular diced tomatoes work fine – just add a pinch of smoked paprika for that roasted flavor. You can also use fresh tomatoes (about 2 cups diced).
• Chicken stock: Vegetable stock works just as well. In a pinch, water with a chicken bouillon cube will do the trick.
• Cilantro: Not a cilantro fan? Use fresh parsley instead, or skip the herbs altogether.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking this chicken sausage and rice dish is stirring the rice too frequently, which can release excess starch and lead to a gummy texture – instead, let it cook undisturbed once you’ve added the liquid. Another common error is adding all the spices at once; for the best flavor development, add half the Cajun seasoning while cooking the sausage and vegetables, then add the remaining half when you incorporate the rice and stock. To prevent the sausages from becoming tough and dry, avoid overcooking them in the initial sear – just brown them for 2-3 minutes per side before removing them from the pan, then slice and return them to the dish during the final few minutes of cooking. For the most flavorful results, let the finished dish rest covered for 5-10 minutes before serving, which allows the flavors to meld and ensures the rice is perfectly fluffy.

What to Serve With Chicken Sausage and Rice?

This spicy, Cajun-inspired dish pairs really well with cooling, fresh sides that balance out all those bold flavors. A simple cucumber and tomato salad dressed with lime juice makes a perfect partner, or try some quick-pickled vegetables for a tangy contrast. Since the dish already has protein and carbs covered, I like to add some simple roasted or steamed broccoli on the side – it’s great for soaking up any extra sauce from the rice. For a true New Orleans touch, serve some crusty French bread on the side and add a dash of hot sauce at the table if you want to kick up the heat even more.

Storage Instructions

Keep Fresh: This tasty Cajun dish stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything mingles together! It’s perfect for meal prep and makes great leftovers for lunch.

Freeze: Want to save some for later? Let the dish cool completely, then portion it into freezer-safe containers. It’ll keep well in the freezer for up to 3 months. Just remember that rice can get a bit grainy after freezing, but the flavor will still be there!

Reheat: To warm up your leftovers, add a splash of chicken stock or water to keep things moist, then microwave until hot, stirring halfway through. For best results, heat it in a pan on the stove over medium heat – this helps maintain the nice texture of the sausage and rice. Don’t forget to give it a good stir!

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 60-70 g
• Fat: 50-60 g
• Carbohydrates: 150-160 g

Ingredients

For the main dish:

• 4 cajun chicken sausages (preferably uncooked, sliced into 1-inch pieces)
• 1/4 tsp black pepper (freshly ground for more aroma)
• 1.5 tbsp cajun spice mix
• 2 garlic cloves (freshly minced for best flavor)
• 1 cup chopped yellow onion
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1 cup long-grain white rice
• 14 oz fire-roasted tomatoes (undrained, for extra flavor)
• 1 cup diced green bell pepper
• 2 cups chicken stock (I use Pacific Foods organic free-range chicken stock)
• 1 cup diced red bell pepper
• 1 tbsp olive oil

For the garnish:

• 3 tbsp chopped cilantro (freshly chopped for vibrant color)
• crushed red pepper flakes (optional, for a kick of heat)

Step 1: Prepare Ingredients

Start by chopping up all your ingredients: bell pepper, yellow onion, garlic cloves, and Cajun chicken sausage.

Ensure everything is prepared and ready to go before you begin cooking.

Step 2: Sauté Aromatics

In a pan, add some olive oil and heat over medium heat.

Add the minced garlic and chopped onion to the pan.

Sauté until the onion becomes translucent and the garlic is fragrant.

Step 3: Add Bell Peppers and Seasonings

Add the chopped bell peppers to the pan and continue to sauté for a few more minutes.

Mix in Cajun seasoning, sea salt, black pepper, and garlic powder to coat the vegetables evenly.

Sauté for an additional 2-3 minutes to let the flavors meld.

Step 4: Incorporate Chicken Sausage and Cook

Once the vegetables are seasoned, add the chopped Cajun chicken sausage to the pan.

Continue to sauté for 3-4 minutes until the sausage is heated through and lightly browned.

Step 5: Cook Rice and Simmer

Add the rice and chicken broth to the pan.

Stir to combine all the ingredients thoroughly.

Bring the mixture to a boil, then reduce the heat to a simmer.

Cover the dish with a lid and set a timer for 15 minutes to allow the rice to cook.

Step 6: Add Tomatoes and Finish Cooking

With 2 minutes left on the timer, add a can of fire-roasted tomatoes and stir them into the mixture.

Allow the dish to continue simmering until the broth is fully absorbed by the rice, approximately 15-17 minutes.

Step 7: Rest and Serve

Once the broth has soaked into the rice, remove the dish from heat and let it sit for 5 minutes to allow the flavors to settle.

Top with fresh cilantro before serving for an added burst of freshness.

Enjoy your flavorful and satisfying meal!