This Sausage and Rice Casserole is a quick one pot dinner recipe that punches way above its weight in terms of effort vs results. Smoked sausage is the trick! It adds a ton of flavour that’s absorbed by the rice. I’ve used kransky, but any type will do – kielbasa, chorizo, etc.
Tastes like Jambalaya, minus the cajun flavours, and much faster to make!
One Pot Smoked Sausage and Rice
Like the “dump and bake” Fried Rice I shared a few weeks ago, this rice casserole recipe was conceived as a quick and low-effort dish. What makes this recipe tick is the use of smoked sausages. An under-utilised yet economical ingredient sold at all supermarkets, smoked sausages like kransky and kielbasa (Polish sausages) pack a ton of flavour thanks to their smoky taste and the generous seasoning in the sausage itself.
They pan fry to a beautiful golden colour, leaving behind a stack of tastebud-tickling good stuff in the oil which then forms the primary flavouring for this rice meal.
And therein lines the beauty of this recipe: the exact flavour you end up with in the rice depends on the sausages you use. All are slightly different, some smokier than others, with slightly different seasonings.
One dish, different tastes!
Ingredients in this Smoked Sausage and Rice
Feel free to change up the vegetables in this recipe to whatever you want, as long as they will hold up to 20 minutes cook time on the stove.
Smoked sausages – I’ve used kransky sausages here but any smoked sausage will work here. Other smoked sausages you may know include andouille, kielbasa and smoked chorizo. They are well-seasoned so they leach a ton of flavour into the oil which then flavours the whole dish.
What exactly are smoked sausages? Smoked sausages are sausages that have exposed to burning wood smoke, which imparts a fabulous smokey flavour. They are commonly cooked sausages like Polish kielbasa, andouille, and the kind you see in American barbecue. However sometimes you will see salami-like sausages which are cured, dried and cold-smoked (meaning they’re technically uncooked).
Smoked sausages can be sliced neatly, as depicted in the photo of kransky sausages below, unlike fully raw sausages.
It doesn’t matter whether the smoked sausages you get are cooked or uncooked because they get cooked through in this recipe.
Raw sausages – Even raw sausages will work in this recipe because they too leave a ton of flavour in the pot! You can’t really slice them though because the meat is raw and squishy, so just cut into small chunks. They end up looking like mini meatballs – it’s so good!
Rice – This recipe is best made with long grain rice for this one pot cooking method because it’s the least sticky, so you get the nicest texture once cooked. Other rice types that work:
– Basmati rice – same fluffy texture but you get the basmati aroma (which is lovely!)
– Medium and short grain white rice – works perfectly but the rice is a bit stickier (that’s the way these rices are) so don’t expect the same loose rice texture you see in the video. It will clump a little more.
– Jasmine rice – reduce water by 1/4 cup (water to rice ratio is lower than other rices.The recipe won’t work as written for: brown rice, paella or risotto rice, wild rice, quinoa or other speciality rices. I’d need to figure out liquid/rice ratios and cook times.
Onion and garlic – Essential aromatics for the flavour base.
Smoked paprika – The spice used to flavour the rice. We don’t need much flavour added into this dish because the smoked sausages add so much!
Chicken broth/stock – Be sure to use low sodium to ensure the dish doesn’t get too salty. Vegetable stock can also be used.
Capsicum / bell peppers – I used one of each red and yellow in this recipe. Lovely colours!
Other vegetables that will work include: carrots, corn, celery, zucchini, green beans, broccoli, cauliflower (though broccoli and cauliflower will get a bit softer than ideal).
How to make Sausage and Rice
All made in one pot – nice and easy!
Cook sausages first to make them nice and golden, and to flavour the oil which is then used to flavour the whole dish. Do not underestimate how much flavour comes out of smoked sausages!
Once the sausages are golden, remove from the pot and set aside. We will add them back in later.
Sauté garlic and onion. Essential aromatics that virtually every savoury dish on this website starts with!
After we get the garlic and onion going, add the capsicum. I add it later because it cooks slightly faster.
Add uncooked rice and stock – Once the vegetables are softened, add the raw rice, stock, paprika, salt and pepper. Then add the cooked sausages back into the pot.
No need to rinse rice first unless you’re concerned about rice cleanliness (rice in packets at (grocery stores should be fine, I never rinse). If you rinse, reduce stock in the recipe by 2 tbsp – because this is roughly the amount of water that will cling to the rice and will make the cooked rice a tiny bit more mushy / wet than intended.
Bring to simmer – Give it a stir, then bring to simmer. Once the surface is bubbling, lower the heat to low (or medium low if you have a weak stove) until the surface is bubbling gently.
Cook 20 minutes – Place the lid on and simmer for 20 minutes.
Add peas – Add the thawed peas on to the surface of the rice, then put the lid back on. Work quickly here, to minimise the loss of heat. The residual heat in the rice will cook the peas.
Rest 10 minutes – An essential step with any rice recipe which allows the rice to finish cooking through evenly.
Fluff and serve! Use a fork to fluff the rice, stir the parsley through (if using, it’s 100% optional) and serve!
The rice is juicy and has absorbed the flavour left in the pot from cooking the sausages. Actually, it tastes almost like a simpler version of Jambalaya or Paella. There’s a small range of seasonings in the dish, but overall, the same amount of flavour! If that makes sense?!?!
A one pot meal!
This recipe serves 4 to 5, and contains 2 onions, 2 capsicums, and 2 cups of peas which I think is just enough vegetables per serving to make this qualify as a complete meal.
For a quick way to up the veg quota in this, stir through a few handfuls of baby spinach when fluffing the rice. The steamy heat will wilt the spinach in seconds! – Nagi x
Watch how to make it
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Smoked Sausage and Rice – easy one pot dinner!
Ingredients
- 3 tbsp extra virgin olive oil
- 5 garlic cloves , finely minced
- 2 onions (medium), chopped (or 1 large)
- 1 yellow capsicum , cut into 1.5cm / 1″ squares
- 1 red capsicum , cut into 1.5cm / 1″ squares
- 400 g/ 14oz (~3) kransky or other smoked sausages , sliced 0.5cm thick / 1/4" thick
- 3/4 tsp salt
- 1/2 tsp pepper
- 3/4 tsp smoked paprika (sub normal paprika)
- 1 1/2 cup long grain white rice , uncooked (Note 2 other rices)
- 2 1/2 cups chicken stock/broth , low sodium (or veg stock)
- 2 cups frozen peas , thawed
- 2 tbsp parsley , chopped (optional)
Instructions
- Cook sausage: Heat 2 tbsp oil in a large heavy based pot over medium high heat. Add sausages and cook until golden. Remove with a slotted spoon.
- Cook onion and garlic: Add remaining 1 tbsp oil. Add garlic and onion, cook for 2 minutes. Add capsicum and cook for 2 minutes until onion is translucent.
- Add rice and liquid: Add rice, chicken stock, paprika, salt, pepper and the sausage. Stir, bring to boil, then reduce heat to low so it's simmering very gently.
- Cover and cook: Cover with lid, cook 20 minutes.
- Add peas and rest: Remove pot from stove. Working quickly, remove lid, add peas, then quickly put the lid back on. Rest 10 minutes – the residual heat with cook the peas.
- Fluff and serve: Add parsley. Use a fork to fluff the rice. Serve immediately!
Recipe Notes:
- Basmati rice – same fluffy texture but you get the basmati aroma (which is lovely!)
- Medium and short grain white rice – works perfectly but the rice is a bit stickier (that’s the way it is) so don’t expect the same rice texture you see in the video (it will clump a little more).
- Jasmine rice – reduce water by 1/4 cup (water to rice ratio is lower, see here for cooking plain jasmine rice).
Nutrition Information:
Life of Dozer
I’m sorry Dozer. You cannot help with taste testing these chocolate muffins. Chocolate is bad for you!!
I used some of my home made smoked abobo sause in it as I only had ordinary sausages and cilantro instead of pasley. Yummy. Later i tried your version and still amazing. Thanks Nagi for improving my cooking
This was tasty! I did have to add some more broth and cook it a little longer because my rice was still crunchy.
This was a great quick dinner. My family told me it was better than my jambalaya (which is a lot fussier and takes more time to make). Easy and delicious. Sadly, no leftovers!
I’ve made this twice now, both times as a Mother’s Helper meal, not for me (I don’t care for sausage). But this time I did try it, and … well, I had to stop myself so there’d be something left for the recipients. Okay, I admit it – I’m a convert! Thanks, Nagi!
I made this and followed the recipe very closely. For some reason, I couldn’t get the rice to cook through. The flavor was fantastic, though.
Cooked this in the instant pot. Rice cooked in 6 mins with 10 mins natural release. Added vegetables after natural release and leaving the lid closed. It’s delicious !
Great recipe. Simple, hearty and made a double batch for leftovers. I added a bit more smoked paprika because i like it. I used basmati rice and Wright Brand Applewood Smoked Sausage (oooo so garlicky good!)
Definitely one to make again through fall and winter. .
The sign of a good recipe is that it is well thought out, attention paid to details, & logical. This allows the cook to substitute ingredients easily, which a one pot dinner should do. I’ve seen many a potentially great recipe get poor reviews simply because the lack of thought, clarity, & accuracy of its instructions.
Although this recipe may seem simple & no-fail, it is because the author worked it all through AND at points where it could potentially go horribly wrong (i.e. the types of rice), the instructions were there to help the cook achieve success!
👏👏👏👏👏 Standing ovation, Nagi!
When I made this recipe this evening I was able to use odds and ends from my fridge, freezer, & pantry to make a delicious & warming meal. I had half of a rope of sausage, a partial bag of frozen chopped onions & red, yellow, and green peppers, some cilantro, and instead of smoked paprika, I had regular and hot paprika (I used 1/4 tsp reg paprika & 1/8 tsp hot), no frozen peas, but had a can of Le Sueur petit pois, drained well.
Again, Nagi, thank you for another delicious recipe to add to our monthly regulars! Well done!
So easy and absolutely delicious. I mixed it up with ingredients I had at home (the jasmine rice tip worked a treat).
Thanks for another winning recipe.
Delicious & satisfying. I used regular sausages ( jalapeño flavoured ) as that was what I had available in my freezer. The tip in the comments about slicing them whilst half frozen made all the difference to them keeping their shape. I also added some Cajun spice powder. Look forward to trying with smoked kranskies next time round. Hubby loved it. Love one pot meals. Thank you. 🙏🏽
This is absolutely one of the best meals, made it several time and everyone likes it. Served at a family get together and again everyone liked it.
Super easy, I used jasmine rice and it worked perfectly.
I don’t have sausage on hand so I sub it with chicken breast. Great flavour. Thank you for another awesome recipe.
Loved this! Quick and easy to make. Lots of flavour! Will be making again.
Just made this using turkey kielbasa, long grain jasmine rice and added 1/2 tsp. Tumeric along with the smoked paprika. Used chopped carrots since I had no peas or peppers. WOW, the flavor is over the top! Thank you for this fantastic recipe. Next time I’ll get some peas😃
Love this! Fam we’re all disgusted that I put peas in their dinner but they all loved it. So much flavour.
Family of 3 and enough for lunch the next day👌
Super easy meal that I was able to whip up with ingredients I had on hand. It was so simple and versatile, I will be making it again, often.
I was really looking forward to making this sausage dish, and I will make it again using smokier sausage, as I wasn’t much of a fan of the smoked paprika flavor. My sausage was smoked turkey sausage, and it is not nearly as smoky as this recipe demands.
However, the rice came out beautifully and for me that is quite the feat as I am not used to using an electric range. I simmered very, very low, and 20 minutes was indeed the perfect time. I made green peas and also some steamed broccoli separately so everyone could choose their green.
This is the 2nd dish I’ve tried from here this week, and I am most impressed to find recipes where I am using what I already have to limit store runs.
I appreciate this recipe very much and with the right sausage, I am sure to have a five-star meal on the table.
Delicious and easy! Glad I found this. As a single guy with limited cooking skills, this is right up my alley! I make it at least once a month.
This was so easy and yum!! I used chorizo and added prawns 10 mins into simmer time, big thumbs up 👍