One Pan Smoked Sausage and Rice

A simple, flavorful, and affordable dinner that comes together in just one skillet!

Course Dinner

Cuisine American, Southern

Keyword easy smoked sausage and rice recipes, sausage jambalaya, sausage jambalaya recipe, smoked sausage and rice

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 331kcal

Author Blair Lonergan

1 tablespoon vegetable oil
1 (12-14 ounce) link hot smoked sausage, andouille sausage, kielbasa, or other smoked sausage of choice, sliced into rounds
¼ cup (½ of a stick) salted butter
1 small onion, finely diced (about 1 cup)
½ cup diced celery
½ of a green bell pepper, seeded and diced
1 clove garlic, minced (about 1 teaspoon)
1 (6 ounce) can tomato paste
1 ½ teaspoons kosher salt
1 ½ teaspoons sugar
Freshly-ground black pepper, to taste
2 cups water
1 cup uncooked long-grain white rice
Garnish: chopped fresh parsley

Preheat oven to 350°F.
In a 12-inch cast iron skillet (or other oven-proof skillet), heat oil over medium-high heat. Add the sausage rounds and cook until browned, about 5 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pan.
Melt butter in the same skillet over medium-high heat. Add onion, celery, and bell pepper and cook, stirring, until the vegetables soften, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomato paste, kosher salt, sugar, and pepper. Cook for 1 more minute.
Add the sausage back to the skillet, along with the water and rice. Bring to a simmer, then reduce the heat to low. Cook, uncovered, stirring occasionally, until the liquid has reduced slightly, about 7-9 minutes. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet as you stir.
If you're not using an oven-proof skillet, transfer the mixture to a greased 2-3-quart baking dish. Cover the skillet (or baking dish) and bake until the rice is tender, about 30-40 minutes, stirring after the first 15 minutes. Fluff the rice, garnish with fresh parsley, and serve.

Use a cast iron skillet or Dutch oven, which conducts the heat evenly and helps to prevent scorching on the bottom of the pan. If you don't have an oven-safe large skillet, you can transfer the mixture to a greased 2-3 -quart baking dish before it goes into the oven.

Do not substitute with other varieties of rice (such as instant rice or brown rice), since different varieties will require different amounts of liquid and different cooking times.

The cooking time will vary depending on your individual oven and on the type of skillet or pan that you use. You'll know it's done when the rice is tender. Do not overcook the rice or it will become mushy.

Keep a close eye on the rice. If the rice absorbs all of the liquid before it’s tender, add a little bit more water to the pan, fluff with a fork, cover, and return to the oven for an extra 5-10 minutes.

Simmer before baking. I learned this tip from Southern Living, and it works really well! By simmering the rice, vegetables, and cooking liquids in a skillet on the stovetop (to reduce the liquid) before finishing it in the oven, you’ll get separate yet tender and fluffy grains. Sometimes baked rice can have a mushy, gummy texture — but not here!

Cover the rice tightly in the oven. Otherwise, steam will escape during the cooking process and the rice will not cook properly.

Stir regularly. Even when the rice is in the oven, use a fork to fluff and stir the dish every 15 minutes or so. This will keep the grains fluffy and separate and will help the rice cook evenly.

Garnish each serving with fresh herbs (such as parsley, thyme, or rosemary) or a squeeze of fresh lemon juice to brighten up the dish.