Smoked Sausage and Rice Recipe

If you’re craving comfort food with incredible flavor and minimal effort, this Smoked Sausage and Rice is about to become your new weeknight staple. Smoky sausage, fluffy rice, sweet pops of peas, and a medley of veggies all simmer together in one cozy pot—leaving you with a hearty dinner that comes together in under an hour (and barely any dishes to clean!).

this …

Ingredients You’ll Need

You don’t need fancy ingredients to whip up a crave-worthy Smoked Sausage and Rice—just a handful of supermarket staples that each bring their own magic. Every element here builds flavor, adds color, and creates that irresistibly hearty one-pot meal.

• Extra virgin olive oil: Gives you a rich base to brown both the sausage and veggies, adding savory depth right from the start.
• Garlic: A punch of fresh, aromatic flavor that elevates the whole pot (freshly minced is best!).
• Onion: Adds sweetness and body; use two medium onions or one large, as you like.
• Red and yellow capsicum (bell peppers): These vibrant veggies provide pops of color, sweet notes, and a little crunch.
• Smoked sausages (kransky or your favorite smoked variety): The star of the dish—smoky, meaty, perfectly seasoned, and packed with flavor.
• Salt and pepper: Season every layer for maximum taste.
• Smoked paprika: Infuses a subtle smokiness and enhances the sausage—use regular paprika if needed.
• Long grain white rice (uncooked): The rice soaks up every bit of flavor while staying light and fluffy.
• Chicken or vegetable stock (low sodium): The secret to luscious, tender rice grains packed with savory goodness.
• Frozen peas (thawed): Stirred in at the end, they bring sweetness and gorgeous pops of green.
• Parsley (optional): A fresh, herby finish that brightens every bite.

Variations

This Smoked Sausage and Rice recipe is endlessly adaptable—swap out the ingredients or tweak the flavors to match your mood, dietary needs, or simply what’s hanging out in your fridge. Don’t be afraid to get creative!

• Switch Up Your Protein: Chicken sausage, turkey sausage, or even chopped rotisserie chicken all work beautifully if you’re out of smoked sausage.
• Extra Veggies: Toss in diced zucchini, corn, or mushrooms to add even more color and variety.
• Spicy Boost: Add a pinch of cayenne, a dash of hot sauce, or swap in spicy sausage for an extra kick.
• Rice Options: Basmati or jasmine rice can give you unique aroma and texture—just adjust the liquid as needed.

How to Make Smoked Sausage and Rice

Step 1: Sear the Sausage

Start by heating a splash of your olive oil in a heavy-based pot over medium-high. Add the sliced smoked sausage and give it space to sizzle until it’s gloriously golden and a bit crispy at the edges. This is where the flavor magic happens—those caramelized bits stuck to the bottom will infuse the whole rice dish! Use a slotted spoon to scoop out the sausage and set aside.

Step 2: Sauté the Veggies

In the same pot, add the rest of your olive oil. Toss in the garlic and onion and cook for a couple of minutes—just until they start to look soft and fragrant. Now add your colorful red and yellow capsicum, and continue to sauté until the onions turn translucent and the peppers begin to soften (about 2 more minutes). Your kitchen will smell downright irresistible by now!

Step 3: Add Rice, Stock, and Seasoning

Pour in the uncooked rice, smoked paprika, salt, pepper, and return the browned sausage to the pot. Add the chicken or vegetable stock as well. Stir everything together so the grains of rice are coated in all those savory flavors. Bring the mixture up to a gentle boil, then immediately reduce the heat to low so it stays at a soft simmer.

Step 4: Simmer, Then Add Peas

Pop a lid on the pot and let your Smoked Sausage and Rice bubble away for about 20 minutes. Once the time’s up, quickly remove the lid, add your thawed peas, and put the lid right back on. Let the pot rest off the heat for 10 minutes—this gentle finish steams the peas to sweet, tender perfection without overcooking them.

Step 5: Fluff and Serve

Sprinkle over the parsley and use a fork to gently fluff the rice, making sure every smoky grain gets a pop of green and color. Serve your Smoked Sausage and Rice straight from the pot and watch it disappear in no time!

How to Serve Smoked Sausage and Rice

Garnishes

A sprinkle of freshly chopped parsley brightens up the whole pot, but you could also add extra sliced green onions or a pinch of chili flakes for a little heat. If you adore cheesy finishes, try a light dusting of finely grated parmesan right before serving—trust me, it’s delicious.

Side Dishes

This Smoked Sausage and Rice is a complete meal all on its own, but it also loves good company. Serve it alongside a crisp green salad with a zesty vinaigrette, lightly steamed green beans, or roasted broccoli for a nourishing touch. Garlic bread is another crowd-pleaser if you’re feeding a hungry crew!

Creative Ways to Present

For family style, pile your Smoked Sausage and Rice into a rustic serving dish right from the stove. Entertaining? Serve it in individual bowls topped with a parsley sprig or tucked into bell pepper halves for a colorful twist. You can even use small ramekins for lunchbox or picnic vibes—plus, leftovers look extra cute this way.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Smoked Sausage and Rice to room temperature, then transfer to airtight containers. It’ll stay fresh for up to 4 days in the fridge—so you’ve got lunch or dinner sorted with zero fuss.

Freezing

This recipe freezes like a dream! Once cooled, portion your rice into freezer-safe bags or containers and freeze for up to 2 months. Thaw overnight in the fridge for best results, and keep in mind the rice may soften slightly after freezing—but the flavors hold up beautifully.

Reheating

The best way to reheat Smoked Sausage and Rice is gently, so the rice doesn’t dry out. Add a splash of water or extra broth and microwave in short bursts, or warm on the stovetop over low heat, stirring occasionally, until piping hot throughout.

FAQs

Final Thoughts

There’s just something about digging into a warm bowl of homemade Smoked Sausage and Rice that always feels like a hug from the inside out. I hope this recipe brings a little extra magic to your busy weeknights or cozy weekends—try it soon, and let your kitchen fill up with those mouthwatering, smoky aromas. Happy cooking!

Print