Is Andouille sausage the same as Cajun sausage?

Not exactly. Andouille sausage is a type of Cajun sausage , but not all Cajun sausages are Andouille. Andouille is smoky, coarse-ground, and spicy , while other Cajun sausages, like smoked pork sausage, may have a milder flavor and finer texture .

What rice do Cajuns use?

Cajuns traditionally use long-grain white rice because it stays fluffy and separate when cooked. Other varieties like jasmine or basmati can work, but they may alter the texture slightly. Brown rice is a healthier alternative but takes longer to cook.

What is Cajun sausage called?

Cajun sausage is commonly called Andouille , but smoked pork sausage is also popular in Louisiana cooking. Other Cajun-style sausages may include hot links, boudin, and chaurice , each offering a unique blend of spices, heat, and smokiness .

What is the best sausage for Cajun food?

Andouille sausage is the best choice for authentic Cajun flavors due to its smoky, spicy, and garlicky profile. However, smoked sausage, hot links, and chorizo are excellent alternatives, depending on your preferred spice level and dish type .

Cajun Sausage and Rice – Easy One-Pot Comfort Meal

Name: Cajun Sausage and Rice – The Ultimate One-Pot Recipe Guide
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Cajun
Ingredients: 12 oz Andouille sausage (or smoked sausage, sliced into rounds); Optional: ½ lb shrimp or shredded chicken for extra protein; 1 small onion, diced; 1 green bell pepper, diced; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 ½ cups long-grain white rice (uncooked); 2 ½ cups chicken broth (or water + bouillon); 1 can (14.5 oz) diced tomatoes (optional, for extra depth); 1 tbsp Cajun seasoning (adjust to taste); ½ tsp smoked paprika; ½ tsp dried thyme; ½ tsp black pepper; 1 tbsp Worcestershire sauce; 1 tbsp olive oil (or butter); Green onions & fresh parsley (for serving); Hot sauce (like Louisiana Hot Sauce or Tabasco)

Ingredients

Scale

1️⃣ Sausage & Protein

12 oz Andouille sausage (or smoked sausage, sliced into rounds)
Optional: ½ lb shrimp or shredded chicken for extra protein

2️⃣ Vegetables (“Cajun Holy Trinity”)

1 small onion, diced
1 green bell pepper, diced
2 celery stalks, chopped
3 cloves garlic, minced

3️⃣ Rice & Liquids

1 ½ cups long-grain white rice (uncooked)
2 ½ cups chicken broth (or water + bouillon)
1 can (14.5 oz) diced tomatoes (optional, for extra depth)

4️⃣ Seasonings & Flavor

1 tbsp Cajun seasoning (adjust to taste)
½ tsp smoked paprika
½ tsp dried thyme
½ tsp black pepper
1 tbsp Worcestershire sauce
1 tbsp olive oil (or butter)

5️⃣ Garnish & Extras

Green onions & fresh parsley (for serving)
Hot sauce (like Louisiana Hot Sauce or Tabasco)

Instructions

1️⃣ Brown the Sausage

Heat 1 tbsp olive oil in a large Dutch oven or deep skillet over medium heat.
Add the sliced Andouille or smoked sausage and cook for 4-5 minutes until golden brown and slightly crispy.
Remove the sausage and set aside.

2️⃣ Sauté the Vegetables

In the same pan, add onions, bell pepper, celery, and garlic.
Cook for 3-4 minutes until softened and fragrant.

3️⃣ Add Rice & Spices

Stir in uncooked rice, letting it toast for 1-2 minutes (this enhances the flavor).
Add Cajun seasoning, smoked paprika, thyme, black pepper, and Worcestershire sauce.
Stir well to coat everything in spices.

4️⃣ Add Liquids & Simmer

Pour in chicken broth and diced tomatoes (if using).
Return the browned sausage to the pan and stir to combine.
Bring to a gentle simmer, then reduce heat to low.
Cover and let it cook for 20 minutes or until the rice is tender.

5️⃣ Fluff & Serve

Once the rice is fully cooked, fluff with a fork.
Taste and adjust seasoning (add more Cajun spice for heat).
Garnish with green onions, fresh parsley, and a drizzle of hot sauce.

Notes

✔️ Don’t stir the rice too much while simmering – This helps keep it fluffy and prevents stickiness.
✔️ For extra heat, add a pinch of cayenne pepper or a dash of hot sauce.
✔️ Want it creamier? Stir in a splash of heavy cream or coconut milk before serving.
✔️ For a smoky BBQ twist, mix in a teaspoon of liquid smoke.

Author: Ella Thompson
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop (One-Pot)
Cuisine: Cajun, Southern

Nutrition

Serving Size: 1 cup
Calories: ~480 kcal
Sugar: 3g
Sodium: ~950 mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 22g
Cholesterol: 55mg

Keywords: Cajun sausage and rice, one-pot Cajun rice, Andouille sausage rice, Louisiana sausage and rice