Looking for a quick and tasty dinner idea?
Try this Smoked Sausage and Rice recipe! It's an easy, delicious one-pot meal, blending rich smoked sausage with perfectly cooked rice.
Simple to prepare and perfect for a hearty dinner, this dish promises great flavors and minimal cleanup. Get ready to enjoy a meal that's both satisfying and hassle-free!
Table of Contents
Recipe Video
Why This Recipe Works
You will love how easy this recipe is, but how delicious and easily customizable it is will have you making it for your family again and again.
Using just one pot, you can create a hearty and delicious meal that everyone will enjoy. With simple ingredients, most of which can likely be found in your pantry, and minimal effort required, this is a dish that anyone can master.
And it's so delicious that you'll want to master it. The smoked sausage and paprika add a savory kick while the aromatic vegetables found in this recipe give flavor, vibrancy, and color to the dish.
But what you'll really love about this smoked sausage and rice recipe is how easily customizable it is. Whether you want to change up the protein, the veggies, or the seasoning, this recipe provides you with the roadmap that you need to navigate this dish toward your personal taste preferences and dietary restrictions.
Ingredients
Smoked Sausage:
Choose high-quality smoked sausage with a good balance of flavors. Consider options like Andouille, Kielbasa, or another favorite smoked sausage variety. Additionally, make sure that you are using smoked sausage and not fresh. Smoked sausage has a distinct smoky flavor and is precooked so doesn't require much cooking time while fresh sausage is raw and needs to be cooked thoroughly. However, if you are looking for a different protein altogether, there are many options you can use instead of smoked sausage. Ground beef or sliced steak provide heartier options, while shrimp, chicken, or turkey sausage offer lighter alternatives. For a vegan option, black beans, kidney beans, chickpeas, and tofu are all excellent substitutions.
Rice:
Opt for a long-grain rice variety like Basmati or Jasmine. These rice types tend to be fluffy and separate, providing a great texture to the dish. Always ensure you wash your rice by rinsing it in cold water before you add it to your pot.
Vegetables:
Aromatic vegetables like onions, garlic, and bell peppers are used in this smoked sausage and rice recipe to add depth of flavor. Feel free to experiment by adding any other veggies you want to your smoked sausage with rice. Mushrooms, carrots, and tomatoes all work well with this recipe.
Seasonings:
While this sausage and rice recipe only uses salt, pepper, and paprika for seasoning, this is a dish that can certainly handle some experimentation. Consider using a blend of spices to season the dish. Cayenne pepper, thyme, and bay leaves can add a smoky, savory kick.
How to Make Smoked Sausage and Rice
Step One:
Add 2 tablespoons of olive oil to a pot over medium-high heat. Add the smoked sausage pieces once the oil is hot and cook until browned on all sides. Approximately 5-7 minutes.
Step Two:
Remove the sausage from the pot and set aside. Put the pot back on the element and add 1 tablespoon of olive oil, garlic, and onions. Cook for 2-3 minutes, until opaque and aromatic.
Step Three:
Stir in the bell peppers and cook until soft.
Step Four:
Add rice, broth, salt, paprika, and pepper to the pot. Stir to combine and bring to a boil. Reduce heat to low, place a lid on top, and simmer for 15-20 minutes or until the rice has absorbed all the water.
Step Five:
Add peas, celery, and cooked smoked sausage to the pot and stir to incorporate. Cook for 5-7 minutes or until heated through.
Step Six:
Top with fresh cilantro, serve, and enjoy!
Tips
- Instead of plain water, use broth or stock to cook the rice. This adds an extra layer of flavor to the dish. Chicken and vegetable broth both work with this recipe.
- If you have a smoker, you can always smoke your own sausages to add an extra element of freshness to your meal. You could even consider smoking other ingredients like paprika or salt.
What to Serve With Smoked Sausage and Rice
When serving smoked sausage and rice, consider complementing the hearty flavors with light and fresh side dishes. A crisp garden salad with vibrant greens and a lemon vinaigrette adds a refreshing contrast. Chewy focaccia or cornbread can be excellent for soaking up the flavorful juices. Additionally, a side of coleslaw can provide a tangy kick to help balance the richness of the smoked sausage. Pairing your smoked sausage and rice with any one of these dishes will create a fulfilling and balanced meal.
FAQs
Can I use frozen vegetables in my smoked sausage and rice?
Yes, you can use frozen vegetables in your smoked sausage and rice recipe. Simply thaw them out before cooking and adjust the overall cooking time, as frozen vegetables will require less cooking time than fresh, especially once thawed. While it may alter the taste or texture slightly, frozen vegetables are a convenient option when fresh are not available.
Can I make smoked sausage and rice in a slow cooker or Instant Pot?
Absolutely! Both slow cookers and Instant Pots are excellent for making smoked sausage and rice. To use a slow cooker, sear your sausage then add all of the ingredients to the slow cooker and cook on low for 4-6 hours.
When using an Instant Pot, sear the sausage, then add the remaining ingredients and cook for 5 minutes on high pressure. Wait 10 minute for natural pressure release and then do a quick release.
How long can leftovers be kept fresh?
Leftover smoked sausage and rice can be refrigerated for up to 3-4 days in an airtight container. For long-term storage, it can be kept in the freezer for up to 2 months.
Similar Recipes
If you are looking to get more sausage in your diet, we've got a collection of tasty recipes that may interest you:
Smoked Sausage and Rice
Ingredients
- 3 tablespoons olive oil divided
- 14 ounces smoked sausage sliced
- 5 cloves garlic
- 2 white onions diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- ½ cup rice
- 1 cup chicken broth
- ¾ teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 cup peas
- ½ cup celery chopped
- 2 teaspoons fresh cilantro optional
Instructions
- Add 2 tablespoons of olive oil to a pot over medium-high heat. Add the smoked sausage pieces once the oil is hot and cook until browned on all sides. Approximately 5-7 minutes.
- Remove the sausage from the pot and set aside. Put the pot back on the element and add 1 tablespoon of olive oil, garlic, and onions. Cook for 2-3 minutes, until opaque and aromatic.
- Stir in the bell peppers and cook until soft.
- Add rice, broth, salt, paprika, and pepper to the pot. Stir to combine and bring to a boil. Reduce heat to low, place a lid on top, and simmer for 15-20 minutes or until the rice has absorbed all the water.
- Add peas, celery, and cooked smoked sausage to the pot and stir to incorporate. Cook for 5-7 minutes or until heated through.
- Top with fresh cilantro, serve, and enjoy 🙂
Video
Nutrition
Notes
- Instead of plain water, use broth or stock to cook the rice. This adds an extra layer of flavor to the dish. Chicken and vegetable broth both work with this smoked sausage and rice recipe.
- If you have a smoker, you can always smoke your own sausages to add an extra element of freshness to your meal. You could even consider smoking other ingredients like paprika or salt.
- Use fresh bell peppers and onions for the best flavor. They become sweet and tender when cooked, adding depth to the dish.
- Don't rush the cooking process. Let the rice simmer slowly in the broth to absorb all the flavors.
I’m not a great cook, but this recipe made me feel like a pro
One of your best recipes perfect for dinner.
Thank you for your recipes. Did you know that when you print, the nutrition info is not being captured despite checking the nutrition box?
Flavors were on point. Delicious! Wish I had cooked the rice 20 minutes instead of 15 minutes cuz it was a little bit underdone but that's my own fault. Still tasted good enough to finish off the whole pan and I will be making this again in the future.