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This Loaded Cajun Chicken and Sausage Cheesy Rice Bake brings comforting Southern flavors to your table with just one dish. Juicy chicken and smoky sausage mingle with vibrant bell peppers and creamy melted cheese for a cozy meal that is hearty enough for family or guests. Everything bakes together into an irresistible casserole that smells incredible and fills up everyone fast.
I first made this when my son brought home his college friends and needed something filling fast. The whole pan disappeared before I even sat down
Ingredients
- Olive oil: brings out flavors in the chicken and sausage plus keeps everything from sticking use a good olive oil for best results
- Boneless skinless chicken breast: gives lean protein and absorbs the Cajun flavors cube it evenly so it cooks at the same rate
- Smoked sausage: such as andouille or kielbasa brings a deep savory note and pairs with the spicy kick look for sausage with a firm texture
- Cajun seasoning: is the backbone of this dish it gives heat and a punchy herb blend taste use your favorite brand and taste as you go for spice
- Onion and bell pepper: add classic Southern aromatics choose a heavy onion and a bell pepper with good color for freshness
- Garlic: makes a difference here use fresh cloves and mince them right before cooking
- Rotel tomatoes with green chilies: offer a shortcut to both brightness and heat opt for the original kind for balanced flavor
- Chicken broth: brings moisture and rich background flavor reach for a low sodium option so you can control salt
- Long grain white rice: cooks up fluffy and separate rinsing before adding helps remove excess starch
- Heavy cream: adds silky richness and helps melt the cheese into the rice get real heavy cream for best consistency
- Shredded cheddar cheese: delivers classic melty comfort shred from the block if you want the best melt
- Shredded pepper jack cheese: kicks up the spice and smooth texture
- Salt and pepper: round out all the flavors so taste as you go
- Fresh parsley or green onions: add a pop of color right before serving choose bright green herbs
Step-by-Step Instructions
- Brown the Meats:
- Heat olive oil in a large ovenproof skillet or Dutch oven over medium-high until shimmering then add diced chicken and sliced sausage. Sprinkle with Cajun seasoning and cook stirring occasionally until chicken is just cooked through and everything is browned on the edges. This step is key for building umami and locking in juices.
- Sauté the Vegetables:
- Add chopped onion and bell pepper straight into the pan and cook for about five minutes until onions are soft but not brown. Stir in garlic and cook another minute until fragrant. Use this time to scrape up all the crispy bits from the pan bottom to deepen the flavors.
- Layer the Rice and Liquids:
- Pour in the Rotel tomatoes chicken broth and uncooked rice. Add another shake of Cajun seasoning plus salt and pepper to taste. Stir everything very well so the rice is evenly distributed and submerged. Bring just to a gentle boil.
- Simmer to Tenderness:
- Lower heat to maintain a light simmer then cover the pan tightly with a lid or foil. Cook for about twenty minutes without peeking until the rice is tender and the liquid is mostly absorbed. This patience really pays off for perfect texture.
- Finish with Cream and Cheese:
- Uncover and stir in heavy cream then add the shredded cheddar and pepper jack cheeses. Stir gently until everything is creamy and melted into gooey perfection.
- Garnish and Serve:
- Top with fresh parsley or green onions if using and serve the casserole hot straight from the pan. The aroma guarantees people will come running.
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I always use extra pepper jack for my family since we love a little heat and the creamy cheese melting over the top brings back memories of big tables at Sunday suppers
Storage Tips
Leftovers taste even better the next day. Keep any extras in an airtight container once cooled to room temperature and refrigerate for up to three days. For longer storage portion into containers and freeze for up to two months. Reheat in the microwave or oven until piping hot and stir in a splash of chicken broth if it looks dry.
Ingredient Substitutions
You can swap in boneless thigh meat for richer chicken flavor or choose turkey sausage for lower fat. Brown rice works for extra whole grains but you will need to increase simmer time and add a bit more broth. If you like more veggies try stirring in chopped spinach or corn during the last five minutes on the stovetop.
Serving Suggestions
This rice bake holds its own as a full meal but pairs beautifully with a cool green salad or some skillet cornbread. For a dinner party add roasted okra or simple sautéed greens. Leftovers can be stuffed into bell peppers and baked for a twist or spooned into tortillas for spicy burritos.
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Cajun Comfort Food Roots
This dish borrows its bold flavors from classic Cajun and Creole cuisine found all over Louisiana. The use of sausage with spicy rice and a peppery creamy sauce brings together the heart of Southern potluck dinners. It is the sort of casserole you bring to gatherings and watch disappear before dessert even lands on the table.
Frequently Asked Questions
- → What kind of sausage works best for this dish?
Andouille sausage is ideal for authentic Cajun flavor, but kielbasa makes a great substitute if needed.
- → Can brown rice be used instead of white?
Yes, brown rice can be substituted, but extend the cooking time and adjust liquid if needed for proper texture.
- → How spicy is the dish?
The heat level depends on the Cajun seasoning and Rotel used. Add more or less seasoning to fit your taste.
- → How should leftovers be stored?
Place any remaining portions in an airtight container in the refrigerator for up to three days.
- → Can this meal be prepped ahead of time?
Absolutely. Assemble and cook the dish in advance, then reheat just before serving for a quick meal.
- → What garnishes complement this dish?
Fresh parsley or sliced green onions add a flavorful, colorful finishing touch just before serving.