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!!
Laura says
can this recipe be done in the slow cooker?
India says
I’ve made it in my rice cooker
laura birkman says
How is it done in the rice cooker please
Ying says
Hi Laura, to adapt the recipe for the rice cooker, you can fry the sausages separately in a pan, followed by the veg (not necessary to saute if using frozen mixed veg like peas, carrots and corn). Then layer them in the rice cooker with the rice and seasoning on the bottom, followed by a layer of veg, then the meat on top. Pour the liquid in (don’t worry if it doesn’t cover the ingredients). When the rice is done cooking, just stir through and mix it all up. This is the fairly standard way of making mixed rice in the rice cooker. Hope this helps!
Dorothy Berry says
Good morning Nagi busy catching up with mails as I was offline for a whole seven weeks. I’m wondering whether the addition of “liquid smoke” would be suitable for any recipe like this which requires smoked sausage or other meats. If so, how much (or little) should be used?
Amy Morgan says
Another great one pot meal for busy days ❤
Maggie says
Made this tonight. The smoked paprika really shines in this recipe. Everyone in my family loved it 😊
Paula Rankin says
Really, really good, and the dish comes together quickly. Mine needed a little more broth and salt. I can imagine many variations on this, depending on what’s in the fridge.
J-Mom says
Tasty!!! And one-pot meal is always nice.
Steve says
I froze this and ate the rest yesterday. It was great. I wonder if you could add chicken to this. I’m thinking of browning cubed breast briefly and then adding to the rice when you add back chorizo. We’ll see!
Chelsea Steinhauser says
Nagi, you have done it again! OMG this one is such a winner! My family absolutely love, love, loved it! Didn’t change a thing, just loved every mouthful the way it was meant to be. Thanks for such a fabulous recipe Nagi.
Joyce Schultz says
Hi Nagi I am making your one pot rice and sausage, using bison sausage which I think it would be good thank for your wonderful recipes
India says
I loooove this recipe and switched it up a bit like some of the older comments mentioned. Seasoned my steak before, added some taco seasoning, a small can of the diced tomatoes with onions & peppers & frozen mixed vegetables i promise you’ll love it!! Oh & i cooked it in my rice maker! Making more tonight
KSJ says
Thank for one of the easiest of recipes to make and so delicious!
Camille says
Fantastic and easy!! Yum
JesB says
Beautiful dish. I have followed you for years and I just wanted to celebrate you. I made this dish for my family and we were blown away. Thank you so much for sharing this recipe and your gift. Thank you!
Vanessa Kruger says
Made this last night – holy moly, it’s delicious! Hubby went back for seconds.
Sue Dalitz says
Absolutely amazing! A great meal for a shiftworker too. My only “stray from the recipe,” was that I left the chorizo in all the way – half cooked it then added the onions and so on. Really good – its a keeper. Thanks
Narelle Schmidt says
Can you use chorizo in your smoked sausage and rice dish?
Nagi says
100% Yes Narelle!! N x
Robert says
Made a keto version of this yummyness. Riced a large head of cauliflower. Baked it while I sauted all the other ingredients. For the smoked sausage I used a Bourbon Bacon Black Pepper Smoked Sausage. I tripled the recipe and doing so the extra peppers that I used, along with the red, yellow AND orange peppers, I added 1 each, a Poblano, Anaheim and Jalapeño pepper
Rebecca says
Made this earlier in the week it was a hit with the whole family. Will be making it again. Delicious!!
Philippe Desmarais says
Easy, fast and delicious, a keeper. Try and get some genuine kransky
Sharon B Merlier says
I am currently cruising on my sailboat and this was a great recipe to make. I had enough for 4 meals for my husband and myself. It is delicious & my husband complimented the spice blend!