Cajun Rice Recipe Louisiana-Style Easy 20-Min Side Dish Guide

Name: Cajun Rice Recipe Louisiana-Style
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Louisiana
Ingredients: 1 cup long-grain white rice (uncooked, about 195g); 2 cups low-sodium chicken broth (or vegetable broth for vegetarian, 480ml); 1 small yellow onion, finely chopped; 1/2 green bell pepper, diced; 1 celery stalk, diced; 2 garlic cloves, minced; 1 1/2 tablespoons Cajun seasoning blend (homemade or store-bought); 2 tablespoons unsalted butter (28g); 1 tablespoon olive oil (15ml); 2 scallions, sliced (for garnish, optional); Salt and pepper, to taste; Optional: 1/2 cup smoked sausage, sliced (85g); Optional: 1/2 cup canned tomatoes, drained and diced (120g); Optional: Red bell pepper (swap for green, or use both)

By:

Mala

August 14, 2025

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The sizzle of onions in a hot skillet, the bold aroma of paprika and cayenne, and that unmistakable steamy cloud when you fluff up a pot of Cajun rice—honestly, this is the kind of kitchen magic that makes you hungry before dinner’s even ready. I’ll never forget the first time I tasted true Louisiana-style Cajun rice in a bustling Baton Rouge café. It was smoky, peppery, and so full of soul that I immediately begged the chef for secrets. Years later, after tinkering with spice blends and rice textures, I’ve landed on a Cajun rice recipe that’s not just easy—it’s the side dish my family requests at every cookout, potluck, and, let’s face it, random Tuesday.

What I really love about this Cajun rice recipe is how it brings people together. It’s the flavor of the bayou in a bowl, thanks to a little patience, lots of love, and a proper Louisiana spice kick. Whether you’re feeding a crowd or just spicing up a weeknight meal, this recipe delivers comfort and excitement all at once. The best part? You don’t need fancy tools or hard-to-find ingredients. This is real Cajun rice—unapologetically bold, deeply savory, and ready in just 20 minutes. I’ve made this recipe more times than I can count (sometimes with sausage, other times vegetarian), and it’s never let me down.

If you’re looking for an authentic Cajun rice recipe that’s fuss-free and loaded with Louisiana flavor, you’re in the right spot. I’ll walk you through every step, share my hard-won tips, and show you exactly why this dish deserves a spot on your dinner table. Grab your apron—let’s get cooking!

Why You’ll Love This Cajun Rice Recipe

Quick & Easy: This Cajun rice recipe comes together in just 20 minutes—no marathon cooking sessions, no endless stirring. It’s perfect for busy weeknights, spontaneous cookouts, or whenever you need something delicious, fast.
Simple Ingredients: No need to track down hard-to-pronounce spices or specialty rice. Everything you need is probably already in your pantry or fridge. I can’t tell you how many times I’ve thrown this together with whatever I had on hand and it still turned out great.
Perfect for Any Occasion: This side dish shines at backyard barbecues, cozy family dinners, or holiday spreads. It’s versatile enough to pair with grilled chicken, spicy shrimp, or even as a base for a veggie bowl.
Crowd-Pleaser: I’ve served this Cajun rice to picky kids and spice-loving adults alike—everyone goes back for seconds. There’s something about the smoky, savory flavors that just draws people in.
Unbelievably Delicious: The balance of bold Cajun seasoning, sautéed veggies, and fluffy rice is seriously next-level. It’s the kind of comfort food that makes you want to sneak another forkful straight from the pot.

What sets this Cajun rice recipe apart? For starters, I blend my own Cajun seasoning to get just the right amount of heat and flavor—no one-dimensional store-bought blends here. I also toast the spices with the veggies before adding the rice, which makes the flavors pop and gives it those classic Louisiana undertones. Plus, I’ve tested this recipe over and over, tweaking the ratios and timing until the texture is spot-on every time. If you’ve ever had Cajun rice that turned out mushy or bland, this is the fix you’ve been looking for.

Honestly, this recipe is more than just a side—it’s a little taste of Southern hospitality. It’s the dish I turn to when I want to make a meal feel special without a bunch of stress. If you want big flavor with minimal fuss, give this Louisiana-style Cajun rice recipe a try. Trust me, it’ll become a family favorite in no time.

Ingredients Needed for Authentic Louisiana-Style Cajun Rice

This Cajun rice recipe keeps it simple but bold, leaning on classic Louisiana flavors and pantry staples. Each ingredient has a role—bringing out smokiness, adding heat, or giving it that signature fluffy texture. Here’s what you’ll need:

Long-grain white rice (1 cup / 195g, uncooked) – Fluffy and perfect for soaking up all those Cajun spices. I like using Jasmine for a slightly fragrant note, but plain long-grain works great.
Chicken broth (2 cups / 480ml, low-sodium) – Adds savory depth. Vegetable broth works for a vegetarian version.
Yellow onion (1 small, finely chopped) – Classic Cajun “trinity” base flavor.
Green bell pepper (1/2, diced) – Bright, fresh, and just a little sweet.
Celery stalk (1, diced) – For that essential crunch and flavor balance.
Garlic cloves (2, minced) – Don’t skip the garlic! It brings everything together.
Cajun seasoning blend (1 1/2 tablespoons) – Homemade or store-bought, but I usually mix: smoked paprika, cayenne, black pepper, dried thyme, oregano, and a pinch of salt. I recommend Tony Chachere’s if you’re buying pre-made.
Unsalted butter (2 tablespoons / 28g) – Adds richness and helps the spices bloom.
Olive oil (1 tablespoon / 15ml) – For sautéing and a little extra flavor.
Scallions (2, sliced, for garnish) – Optional, but adds a fresh bite at the end.
Salt and pepper (to taste) – Adjust depending on your broth and seasoning mix.

Optional Add-Ins:

Smoked sausage (1/2 cup / 85g, sliced) – For a heartier, almost jambalaya-like version. I love using andouille when I want that extra kick.
Canned tomatoes (1/2 cup / 120g, drained and diced) – Adds tang and a touch of sweetness.
Red bell pepper (swap for green, or use both for extra color and flavor)

Ingredient Tips:

Look for fresh and firm veggies—nothing wilted or mushy. It makes a difference!
If you’re watching sodium, pick a low-salt broth and adjust the Cajun seasoning accordingly.
For gluten-free, make sure your seasoning blend is certified gluten-free.
Don’t have celery? You can get away with extra bell pepper or a little carrot for sweetness.

I’ve made this recipe with all sorts of tweaks—sometimes swapping in brown rice (just add extra cooking time), other times stirring in a handful of frozen peas right at the end for color. Don’t be afraid to play around; Cajun rice is forgiving and totally customizable.

Equipment Needed

Heavy-bottomed skillet or sauté pan (10-12 inch): Cast iron works beautifully for even browning and heat retention, but a nonstick or stainless pan does the job too. If you only have a saucepan, that’ll work—just keep a close eye to prevent sticking.
Measuring cups and spoons: Precision helps with rice-to-liquid ratios, especially for fluffy texture. I’ve definitely eyeballed before, but measurements make it foolproof.
Chef’s knife and cutting board: For dicing veggies. A sharp blade makes quick work of the onion, bell pepper, and celery.
Wooden spoon or spatula: For stirring without scratching your pan. I always prefer wood for sautéing, but silicone is a solid backup.
Fine mesh strainer (optional): For rinsing rice—helps remove excess starch and keeps grains separate. I skipped this once and got stickier rice, so now I always rinse.
Paper towel or clean dishcloth: For blotting sausage or any excess oil if you add meat.

If you don’t have a heavy skillet, a regular saucepan will work—just make sure to stir frequently so nothing burns on the bottom. For budget-friendly options, IKEA or Target have solid basic pans that handle high heat well. After cooking, I always let everything cool before washing, especially cast iron, and avoid harsh scrubbers to keep my pans happy for the next Cajun rice adventure.

How to Make Louisiana-Style Cajun Rice: Step-by-Step

Prep the Ingredients (5 minutes):
Rinse 1 cup (195g) long-grain white rice under cool water using a fine mesh strainer until the water runs almost clear. Set aside to drain.
Dice 1 small yellow onion, 1/2 green bell pepper, and 1 celery stalk. Mince 2 garlic cloves. If using sausage, slice 1/2 cup (85g) and set aside.
Bloom the Spices (2 minutes):
Heat 2 tablespoons (28g) unsalted butter and 1 tablespoon (15ml) olive oil in your skillet over medium heat. Once melted and shimmering, add the onion, bell pepper, and celery. Sauté for 2-3 minutes, stirring often, until the veggies soften and the onions are translucent.
Sprinkle in 1 1/2 tablespoons Cajun seasoning and the minced garlic. Stir constantly for 30 seconds—don’t let the garlic brown! You’ll smell the spices getting toasty and fragrant.
Add the Rice (1 minute):
Stir in the rinsed rice, making sure every grain is coated with the buttery, spiced mixture. This step helps the rice stay fluffy and soak up all the flavor.
Pour in the Broth and Simmer (10-12 minutes):
Pour in 2 cups (480ml) chicken broth (or veggie broth). Scrape any browned bits from the bottom of the pan (that’s pure flavor). Bring to a gentle boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 10-12 minutes.
Troubleshooting tip: If you peek and see the liquid’s gone but rice is still a bit firm, add 2-3 tablespoons more broth, cover, and cook another 2 minutes.
Rest and Fluff (5 minutes):
Once the rice is tender and the liquid is absorbed, remove from heat. Let the pan sit, covered, for 5 minutes. This rest lets the steam finish fluffing the rice.
Garnish and Serve:
Remove the lid, fluff rice gently with a fork (not a spoon—for extra fluffiness!). Taste and add salt or pepper if needed. Sprinkle with sliced scallions, and serve hot.

Notes:

If adding sausage, brown it in the pan before sautéing veggies, then set aside and stir back in with the broth.
For added veggies (like tomatoes or peas), stir them in just before covering to simmer.
Rice texture too mushy? Next time, rinse rice longer or use a bit less broth.
Burned bottom? Try simmering on even lower heat and use a heavy skillet for better heat distribution.

I’ve made this Cajun rice recipe on rushed weeknights and lazy Sundays—it never fails. The smell alone brings everyone to the kitchen, and there’s nothing quite like scooping it up straight from the pan when it’s piping hot.

Cooking Tips & Techniques for Foolproof Cajun Rice

Toast Your Spices: Don’t just dump in the Cajun seasoning—toast it with the veggies before adding rice. This wakes up the dried herbs and gives you a more robust flavor. I learned this trick after a few bland batches early on!
Rinse the Rice: Rinsing removes extra starch so your Cajun rice comes out fluffy, not gummy. I used to skip this step, but trust me—the texture is worth the extra minute.
Use the Right Liquid Ratio: Stick to 2 cups (480ml) broth per 1 cup (195g) rice for long-grain varieties. Too much liquid = mushy rice. Too little = crunchy centers. If you’re using brown rice, add 1/4 cup extra broth and increase cooking time by 15 minutes.
Cover Tightly: Steam is your friend! Use a lid that fits snugly. If your lid is loose, cover the pan with foil first, then the lid.
Let It Rest: After simmering, let the rice sit covered for at least 5 minutes. This lets the grains finish cooking through gentle steam and makes fluffing a breeze.
Don’t Over-Stir: Once you put the lid on, resist the urge to check and stir. Stirring mid-cook releases starch and can make rice sticky.
Multitasking Tip: While the rice simmers, quickly prep any protein or salad for your meal. I’ve even thrown together a quick Cajun shrimp in the last 5 minutes of resting time.
Big Batch Strategy: Double the recipe for crowds, but use a wider pan to avoid uneven cooking.

I’ve definitely made every mistake—burned bottoms, sticky clumps, bland batches. But over time, I figured out these simple tricks for perfect Cajun rice every time. Stick with these, and you’ll be the rice pro in your kitchen!

Variations & Adaptations

Vegetarian Cajun Rice: Swap chicken broth for veggie broth and skip the sausage. Add extra diced veggies like mushrooms, carrots, or zucchini for a hearty twist. I often double the bell pepper in this version for more flavor.
Spicy Cajun Rice: Crank up the cayenne in your seasoning, or add diced jalapeños with the veggies. My husband loves it with an extra dash of hot sauce at the table.
Seafood Cajun Rice: Stir in peeled, deveined shrimp during the last 5 minutes of simmering. The shrimp cook quickly and add a burst of Cajun authenticity. I sometimes toss in a handful of lump crab meat for extra decadence (if I’m feeling fancy).
Low-Carb Cajun Rice: Use riced cauliflower instead of regular rice. Sauté the “rice” as you would the real thing, but reduce liquid to just a splash—no need for a full simmer. It’s surprisingly satisfying and keeps carbs in check.
Allergen Adaptations: For dairy-free, use all olive oil instead of butter. For gluten-free, double-check your Cajun seasoning blend for wheat fillers.

One of my favorite spins? I made a summer version with corn and cherry tomatoes, finished with fresh parsley. The sweetness balances the heat and tastes like pure Louisiana sunshine. Experiment and make it your own—Cajun rice loves a good remix!

Serving & Storage Suggestions

Serve your Cajun rice piping hot, straight from the skillet. It looks gorgeous in a wide, shallow bowl, sprinkled with fresh scallions or parsley for color. For a true Louisiana meal, pair it with grilled or blackened chicken, spicy shrimp, or smoky sausage. I love adding a simple green salad or a crisp cucumber-tomato salad on the side to balance the spices.

If you’re serving for a crowd, keep the rice warm in a low oven (covered) until ready to eat. Leftovers? No problem. Store cooled Cajun rice in an airtight container in the fridge for up to 4 days. To reheat, sprinkle with a splash of broth and microwave covered, or warm gently on the stovetop, stirring often.

This rice also freezes beautifully for up to 2 months—just portion into freezer bags, flatten, and thaw in the fridge overnight before reheating. Honestly, I think the flavors mellow and deepen after a day in the fridge, so leftovers are never a bad thing!

Nutritional Information & Benefits

This Cajun rice recipe is a balanced side—one serving (about 3/4 cup) provides roughly 190 calories, 4g protein, 34g carbs, 4g fat, and less than 2g sugar (without sausage). It’s naturally gluten-free if you use the right broth and spice blend, and you can make it dairy-free by swapping the butter for oil.

The veggies add fiber and vitamins, and if you opt for brown rice, you’ll get even more whole-grain goodness. The homemade Cajun spice blend means you control the salt and spice, making it easy to adjust for different diets. Allergens to note: check for celery and gluten in seasoning blends, and use veggie broth for plant-based diets.

From my own wellness journey, I love how this recipe offers comfort food satisfaction with real, whole ingredients. It’s proof that flavor and health can go hand-in-hand—plus, it’s so filling that you won’t be reaching for snacks an hour later!

Conclusion

There you have it—my favorite Cajun rice recipe, Louisiana-style and bursting with bold, soulful flavor. This is the side dish that never disappoints, whether you’re feeding a hungry crew or just want to spice up a Tuesday night. With simple ingredients, easy steps, and endless ways to customize, it’s the kind of recipe you’ll want to keep on repeat.

I hope you’ll put your own spin on this Cajun rice—maybe add extra veggies, crank up the heat, or toss in some shrimp. Cooking should be fun, not fussy, and this dish is proof. Personally, I keep coming back to it because it’s comforting, satisfying, and always reminds me of good times shared around the table.

If you try this recipe, let me know how it turns out! Leave a comment below, share your photos, or tell me about your favorite Cajun rice twists. Here’s to big flavor, happy bellies, and a little Louisiana magic in every bite. Happy cooking, y’all!

FAQs: Cajun Rice Recipe Louisiana-Style

Can I use brown rice instead of white rice?

Yes, you can! Just increase the broth to 2 1/4 cups (530ml) and the simmering time to about 35-40 minutes. Brown rice gives a nuttier flavor and more fiber.

How spicy is this Cajun rice recipe?

The heat level is medium, but you can adjust by using less (or more) cayenne in your Cajun seasoning. For a milder version, start with half the seasoning and add more to taste at the end.

What proteins go well with Cajun rice?

This side pairs beautifully with grilled chicken, blackened fish, shrimp, or smoked sausage. You can even stir in cooked beans for a vegetarian meal.

Can I make Cajun rice ahead of time?

Definitely! Cajun rice reheats well. Just cool completely, store in the fridge, and reheat with a splash of broth or water to keep it moist.

What’s in Cajun seasoning, and can I make my own?

Cajun seasoning typically has paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper. Mix your own to control the heat and saltiness—homemade is always a win!