Cajun Sausage Rice Bowls

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PREP TIME
10 min
COOK TIME
30 min
TOTAL TIME
40 min
fork, knife, and plate icon
YIELD
4 bowls

What You Need

For the Bowls

  • 12 oz andouille sausage, sliced into coins (rounds)
  • 1 tbsp olive oil or butter
  • ½ yellow onion, diced
  • 1 bell pepper, diced
  • 2 ribs Dandy® Celery, diced
  • 3-4 cloves garlic, minced
  • 1 tsp salt and pepper
  • 1 tsp smoked paprika
  • 1 ½ tsp Cajun seasoning, homemade or store-bought
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 ½ cups long-grain white rice (rinsed)
  • 2 ½ cups chicken broth, unsalted

Greek Yogurt Cajun Sauce

  • ½ cup Greek yogurt
  • ½-1 tsp Cajun seasoning
  • 1 tsp lemon juice
  • Pinch garlic powder and salt

Make It

Cajun Sausage Rice Bowls

  1. To a large skillet or soup pot, melt butter or oil over medium-high heat. Saute sausage, flipping occasionally, until the edges are golden and caramelize. About 5ish minutes. Transfer sausage to a plate and keep the rendered fat in the skillet.
  2. Add the onion, bell pepper, and celery to the skillet. Saute until the veggies are soft, 3-4 minutes.
  3. Stir in garlic, smoked paprika, Cajun seasoning, and thyme. Cook 30–60 seconds until fragrant.
  4. Add diced tomatoes and stir to coat in the spices.
  5. Pour in the rice and chicken broth, scraping up any browned bits on the bottom of the pan.
    Stir the andouille back into the skillet so it cooks with the rice and flavors the broth.
  6. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid has absorbed.
  7. Fluff the rice with a fork. Serve with a drizzle of Greek Yogurt Cajun Sauce, if using.

Greek Yogurt Cajun Sauce

  1. To a bowl or jar, whisk to combine all ingredients together until the sauce has no lumps.

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