This
Easy Andouille Sausage & Rice Skillet
is one of those weeknight dinners that feels like comfort food but comes together fast. Smoky andouille sausage, tender rice, peppers, and onions all cook in one pan for a bold, cozy meal with minimal cleanup. It’s hearty, family-friendly, and perfect for busy nights when you still want something homemade.
Why You’ll Love This Recipe
- Budget-friendly
: Uses affordable ingredients you can find at any grocery store and stretches one pound of sausage into a filling meal for the whole family. - One-pan meal
= easy cleanup - Big flavor, simple ingredients
- Ready in about
30 minutes - Easily customizable with what you have on hand
- Great for leftovers and meal prep
Ingredients for Easy Andouille Sausage & Rice Skillet
- 1 lb andouille sausage, sliced into rounds
- 1 tablespoon olive oil (optional, depending on sausage fat)
- 1 small onion, diced
- 1 pepper of any color, diced
- 1 tablespoon taco seasoning
- Salt and black pepper, to taste
- 1 1/2 cups long-grain white rice, uncooked
- 2 cups water/broth
- 1 cup Salsa Verde
- 1 can diced tomatoes (with liquid)
- 1 cup sharp cheddar cheese
- lime & cilantro for garnish (optional)
How to Make Andouille Sausage & Rice Skillet
Step 1: Sauté the Veggies
Add olive oil to the skillet. Add the onion and bell peppers and cook for 4–5 minutes, until softened. Add in a little salt and pepper.
Step 2: Brown the Sausage
Add the sliced andouille sausage and cook until browned on both sides.
Step 3: Season
Add taco seasoning and mix well until its all coated.
Step 4: Add Rice & Liquid
Stir in the uncooked rice, chicken broth/water, salsa verde, and diced tomatoes. Bring the mixture to a gentle simmer.
Step 5: Cook
Cover, reduce heat to low, and cook for 20 minutes, or until the rice is tender and the liquid is absorbed. If not fully absorbed. Turn off the heat and let sit for another 10 minutes, covered.
Step 6: Finish & Serve
Add cheese and mix until melted. Garnish with chopped cilantro and juice of a lime.
Tips & Variations for Easy Andouille Sausage & Rice Skillet
- Make it spicier:
Add extra cayenne or a dash of hot sauce. Or even replace the taco seasoning with cajun seasoning. - Add veggies:
Okra, celery, or zucchini work great here. Whatever you have on hand! - Swap the rice:
Brown rice works, but you’ll need more broth and a longer cook time. - Protein options:
Smoked sausage or kielbasa can be used if andouille isn’t available.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to
4 days
. Reheat on the stovetop or in the microwave with a splash of broth to keep the rice from drying out.
Perfect for Busy Nights
This andouille sausage and rice skillet is one of those recipes you’ll come back to again and again. It’s filling, flavorful, and made with pantry staples—exactly what weeknight dinners should be.
If you make this recipe, I’d love to hear how it turned out! ⭐️
EQUIPMENT LINKS
- Large Shallow Le Creuset Dutch Oven
- My Favorite knife
- Bamboo Spurtles
- Bench Scraper
- High quality Salt
Try this recipe, snap a photo and tag #etenenvoeden on your Facebook or Instagram stories. I love seeing what you guys create!
30 Minute Audillio sausage and rice skillet
Ingredients
- 1 lb andouille sausage sliced into rounds
- 1 tablespoon olive oil
- 1 small onion diced
- 1 pepper of any color diced
- 1 tablespoon taco seasoning
- Salt and black pepper to taste
- 1 1/2 cups long-grain white rice uncooked
- 2 cups water/broth
- 1 cup salsa verde
- 1 can diced tomatoes with liquid
- 1 cup sharp cheddar cheese
- lime & cilantro for garnish optional
Instructions
- Step 1: Sauté the Veggies. Add olive oil to the skillet. Add the onion and bell peppers and cook for 4–5 minutes, until softened. Add in a little salt and pepper.
- Step 2: Brown the Sausage. Add the sliced andouille sausage and cook until browned on both sides.
- Step 3: Season. Add taco seasoning and mix well until its all coated.
- Step 4: Add Rice & Liquid. Stir in the uncooked rice, chicken broth/water, salsa verde, and diced tomatoes. Bring the mixture to a gentle simmer.
- Step 5: Cook. Cover, reduce heat to low, and cook for 20 minutes, or until the rice is tender and the liquid is absorbed. If not fully absorbed. Turn off the heat and let sit for another 10 minutes, covered.
- Step 6: Finish & Serve. Add cheese and mix until melted. Garnish with chopped cilantro and juice of a lime.
