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Overhead view of a bowl of Cajun chicken and sausage rice with smoked sausage, chicken, red peppers, and peas.
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Printable Cajun Sausage, Chicken and Rice Recipe

This easy one-pot Cajun chicken and sausage rice combines tender chicken, smoky sausage, seasoned rice, and fresh vegetables for a hearty family dinner. Make it on the stovetop in about 45 minutes, or use the slow cooker, Instant Pot, or oven. Freezer meal instructions are included, too!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course, Quick & Easy
Cuisine: Cajun
Keyword: cajun chicken and rice, chicken and sausage and rice recipes, easy chicken and rice, easy chicken dinner, one pot chicken dinner
Author: Gwen@SlowCookerKitchen.com

Ingredients

  • 1½ pounds chicken thighs cut into small chunks
  • 14 ounces smoked sausage sliced
  • 1½ cups long grain white rice uncooked
  • 3 cups chicken stock
  • 1 each medium onion diced
  • 1 each red bell pepper diced
  • 1 each green bell pepper diced
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil

Instructions

One-Pot Chicken and Sausage Rice Skillet

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Add the chicken and cook for 4–5 minutes, stirring occasionally.
  • Add the smoked sausage and cook for another 2–3 minutes, until lightly browned.
  • Transfer the chicken and cooked sausage to a plate.
  • Add the remaining olive oil, onion, and bell peppers to the skillet. Cook over medium heat for 4–5 minutes.
  • Stir in the Cajun seasoning and uncooked rice. Cook for 1–2 minutes, stirring frequently.
  • Pour in the chicken stock and return the chicken and sausage to the skillet.
  • Bring to a simmer, then reduce the heat to LOW and cover.
  • Cook for 20–25 minutes, or until the rice is tender and has absorbed the chicken stock.
  • Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and season with salt and black pepper to taste.

Crockpot Chicken and Sausage and Rice

  • Add the chicken, smoked sausage, onion, bell peppers, Cajun seasoning, and 2 cups chicken stock to the Crock Pot.
  • Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is cooked through.
  • Stir in the uncooked rice and remaining 1 cup chicken stock.
  • Cover and cook on HIGH for another 45–60 minutes, or until the rice is tender.
  • Stir the whole dish before serving and season with salt and black pepper to taste.
  • Optional Slow Cooker Method
  • For additional flavor, heat the olive oil in a skillet over medium-high heat. Brown the chicken and smoked sausage for a few minutes before adding them to the slow cooker.

Instant Pot Chicken and Sausage and Rice

  • Select Sauté and add the olive oil.
  • Add the chicken and cook for 3–4 minutes.
  • Add the smoked sausage and cook for another 1–2 minutes.
  • Add the onion and bell peppers and cook for 2 minutes.
  • Press Cancel.
  • Add the Cajun seasoning and chicken stock. Scrape the bottom of the pot well.
  • Add the rice and gently press it into the liquid. Do not stir.
  • Lock the lid and cook on HIGH pressure for 5 minutes.
  • Allow a 10-minute natural pressure release, then carefully release the remaining pressure.
  • Stir well and season with salt and black pepper before serving.

Oven Casserole Method

  • Preheat the oven to 375°F.
  • Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
  • Add the chicken and cook for 4–5 minutes.
  • Add the smoked sausage and cook for another 2–3 minutes.
  • Add the onion and bell peppers and cook for 3–4 minutes.
  • Stir in the Cajun seasoning and uncooked rice.
  • Pour in the chicken stock and bring to a simmer.
  • Cover tightly and transfer to the oven.
  • Bake for 25–30 minutes, or until the rice is tender and the chicken is cooked through.
  • Let stand covered for 5 minutes before fluffing the rice and serving.

Freezer Meal Instructions

  • Combine the chicken, smoked sausage, onion, red bell pepper, green bell pepper, and Cajun seasoning in a freezer-safe bag.
  • Remove as much air as possible, seal, label, and freeze for up to 3 months.
  • Do not add the rice, chicken stock, or olive oil before freezing.
  • Thaw overnight in the refrigerator. Cook using the skillet or Crockpot method, adding the rice, chicken stock, and olive oil as directed.
  • Freezing Cooked Chicken and Sausage Rice
  • Cool completely and transfer to an airtight container. Freeze for up to 3 months.
  • Thaw overnight in the refrigerator. Reheat with a little chicken broth or stock to add moisture back to the rice.

Notes

This easy one-pot meal combines tender chicken and smoked sausage. Then fresh veggies and long grain rice. Lastly, we're adding a little hat with Cajun seasoning. Everything cooks together in one large skillet for an easy meal that's great for busy weeknights.
Optional additions:
Salt and black pepper, to taste
½ teaspoon garlic powder
½ teaspoon onion powder
¼–½ teaspoon cayenne pepper for additional heat
Sliced green onions for serving
Additional Cajun seasoning for a spicier dish
Red pepper flakes for heat
Smoked sausage or andouille sausage both work well. Cut the chicken into small chunks so it cooks evenly with the rest of the dish