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Smoked Sausage and Rice Casserole with Bell Peppers and Cajun Seasoning
A 73-minute Cajun dinner for 4 — 620 calories per serving.
per serving, estimated
A hearty one-dish casserole of smoky andouille sausage, long-grain rice, and colorful bell peppers baked together in a boldly seasoned Cajun broth.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 14 ounces andouille smoked sausage (sliced into ½-inch rounds)
- 1½ cups long-grain white rice (uncooked)
- 1 red bell pepper (seeded and diced)
- 1 green bell pepper (seeded and diced)
- 1 yellow bell pepper (seeded and diced)
- 1 yellow onion (diced)
- 3 celery stalks (thinly sliced)
- 4 garlic cloves (minced)
- 3 cups chicken broth
- 14½ ounces canned diced tomatoes (with juices)
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ¾ teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons fresh flat-leaf parsley (chopped, for garnish) — optional
- 2 tablespoons sliced scallions (for garnish) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Preheat the oven to 375°F. 10 min
- Dice the yellow onion, seed and dice the red, green, and yellow bell peppers, thinly slice the 3 celery stalks, and mince the 4 garlic cloves. 10 min
- Slice the 14 oz andouille sausage into ½-inch rounds. 3 min
- In a small bowl, combine 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, ½ teaspoon dried oregano, and ¼ teaspoon cayenne pepper; set aside. 2 min
- Timing-sensitive step. Heat 1 tablespoon neutral oil in a large oven-safe skillet or Dutch oven over medium-high; add the sausage rounds and sear 3–4 minutes, turning once, until browned on both sides, then transfer to a plate. 5 min
- Timing-sensitive step. Reduce heat to medium and add the onion, bell peppers, and celery to the same pan; sauté 5 minutes, stirring frequently, until softened. 5 min
- Timing-sensitive step. Add the minced garlic and the spice blend to the vegetables and cook 1 minute, stirring constantly, until fragrant; then stir in ¾ teaspoon kosher salt and ½ teaspoon black pepper. 2 min
- Stir in 1½ cups uncooked long-grain white rice, the 14.5 oz can of diced tomatoes with their juices, and 3 cups chicken broth, scraping up any browned bits from the bottom of the pan. 2 min
- Nestle the seared sausage rounds back into the pan, pressing them lightly into the rice mixture, then bring the liquid to a boil over high heat. 4 min
- Cover tightly with a lid or foil and bake at 375°F for 35 minutes, until the rice has absorbed the liquid and is tender. 35 min
- Remove from the oven and let the casserole rest, covered, for 5 minutes to allow the rice to finish steaming. 5 min
- Fluff the rice with a fork, then garnish with 2 tablespoons chopped flat-leaf parsley and 2 tablespoons sliced scallions (both optional) and serve directly from the pan. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.