Creamy Cajun Sausage Rice Skillet

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I am a huge fan of Cajun flavors, especially in comforting rice dishes.

There is something so cozy about a big bowl of this Creamy Cajun Sausage Rice Skillet.

I am partnering with the American Dairy Association Mideast to share this easy weeknight dinner that is perfect for back-to-school and fall meal-prep.

I personally think the leftovers are even better the next day. You can feel good about feeding this protein-packed meal to your family. The creamy sauce mixes together cream, milk and cheese which pairs so nicely with the Cajun seasoning and the rice.

If you love one pot meals you should also try this One Pot Chicken Enchilada Pasta, Cheesy Ground Turkey Sweet Potato Skillet or this One Pot Mediterranean Shrimp Pasta.

If you like Cajun style recipes try my Easy Cajun Shrimp, One Pot Cajun Pasta, Cajun Pasta with Chicken Sausage, Blackened Fish and Shrimp Creole recipes.

Why You Will Love This Cajun Rice Skillet Recipe:

• Packed with Flavor: With the smoky pork sausage, lots of colorful veggies and spicy Cajun seasoning, this dish is bursting with flavor.
• Great one-pot dish: This is a great one-pot dinner dish. Everything cooks in one skillet which means you will save time on dishes. You can’t beat an easy dinner.
• Easily adapted Adapt this recipe to suit your own tastes. You can adjust the seasoning, add in extra veggies, stir in some leftover cooked chicken. The options are endless so make the dish your own!

Recipe Ingredients and Substitutions

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

• Sausage – when it comes to adding sausage I used a smoked sausage like andouille sausage which is a great tasting smoked pork sausage commonly used in Cajun cooking.
• Peppers – for this recipe, I used a red bell pepper and orange bell peppers, but you can use any other color like green pepper or yellow peppers.
• Seasoning – I season the rice with salt, black pepper and Cajun seasoning or creole seasoning. The Cajun seasoning can be adjusted, depending on how spicy you like your food.
• Tomatoes – I used fire roasted diced tomatoes in this recipe, but you can use regular diced tomatoes.
• Rice – I add long grain white rice to this dish.
• Cream – for the creamiest flavor add heavy cream, or you can substitute half and half.
• Cheese – I flavor the rice with Parmesan and mozzarella cheese, saving a little extra cheese to garnish the dish when ready to serve.

How to Make This Cajun Rice Skillet Recipe

Step 1. Cook the sausage: Heat a large skillet over medium high heat, and add the olive oil. Add the sausage to the skillet and cook until browned.

Step 2. Sauté the vegetables: Add in the garlic, onion, Cajun spice, salt and pepper and sauté for 2 minutes. Add in the bell pepper and celery and continue to sauté for another 4-5 minutes or until the vegetables are just tender.

Step 3. Add the tomatoes and rice: Add the fire roasted tomatoes, rice and broth and stir well. Cover and bring to a boil over medium heat. Once boiling turn the heat down and simmer for 20 minutes or until the rice is tender.

Step 4. Add the spinach: Take lid off and stir in the spinach until wilted.

Step 5. Add the cream and cheese: Add in the cream, milk, Parmesan and mozzarella cheese and stir well, simmering for another 2-3 minutes or until the sauce becomes creamy.

Step 6. Garnish the dish and serve: Remove from the heat and garnish with green onion and more cheese.

Step 7: Garnish the dish and serve: Remove from the heat and garnish with green onion and more cheese.

Recipe Tips & Modifications

• Sausage: I use Andouille sausage, a smoky, spicy pork sausage commonly found in Cajun cooking. If Andouille isn’t available, any smoked pork sausage will work, kielbasa is an excellent substitute.
• Protein: You can easily add or swap proteins in this recipe. Leftover roasted chicken, sautéed shrimp (added in the last few minutes of cooking), or browned ground meats like turkey, beef, or chicken all work well.
• Beans: For a vegetarian version, skip the meat and add beans instead. Black beans, red kidney beans, or pinto beans are good options.
• Rice: I use long-grain white rice, which cooks evenly and absorbs the flavors well. You can substitute with brown rice, but it will require more liquid and a longer cook time. I recommend adding at least 1 extra cup of chicken broth and simmering for 35–40 minutes, or until the rice is fully tender.
• Spice: A Cajun seasoning blend gives this dish its signature bold flavor. If you don’t have any on hand, mix your own using smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper.