Cajun Rice Bake


This is a perfect weeknight dinner that certainly does not lack in flavor! Spicy andouille sausage pairs wonderfully with a zesty tomato rice that will warm you from the toes up!

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  • 2 Tbsp. olive oil, divided
  • 1 sweet onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 13.5 oz. package andouille sausage, cut into 1″ slices
  • 2 tsp. minced garlic
  • 2 lbs. (approximately 6) boneless skinless chicken thighs, diced
  • 1 c. Tony Chachere’s Creole Style Chicken 30 Minute Marinade
  • 1 tsp. Nature’s Seasoning
  • 2 tsp. Tony Chachere’s Creole Seasoning
  • 15 oz. can tomato sauce
  • 2 c. chicken broth
  • 1 c. shredded cheddar cheese
  • 1 1/4 c. uncooked long-grain white rice
  • bundle of green onions
  • gallon Ziplock bag


  1. In a gallon-sized Ziplock bag combine the chicken thighs and marinade. Place in the ridge for a minimum of 2 hours (mine was in for 6 hours).
  2. Preheat oven to 375*.
  3. In a large iron skillet, heat 1/3 of the olive oil over medium-high heat. Toss chicken pieces into oil and cook until a crispy brown crust forms (does not have to be fully cooked through since cooking will continue in the oven). Transfer chicken to a 9×13″ glass baking dish.
  4. In the same skillet, heat another 1/3 of olive oil in pan and cook the peppers and onions until the onions become translucent. Add in garlic and cook until aromatic. Season with 1 tsp. of creole seasoning. Transfer to the glass baking dish as well.
  5. Heat the final 1/3 of olive oil and brown the andouille sausage, adding to the glass dish once cooked.
  6. To the glass baking dish, add the tomato sauce, chicken broth, rice, cheese, Nature’s Seasoning, and remaining creole seasoning. Stir until everything is mixed thoroughly.
  7. Bake uncovered for approximately 45 minutes. Remove from the oven, stir, and allow the dish to sit for 5 minutes to set-up. Garnish with green onion.

Yields approximately 6 servings.

Eat, Bork, and Be Merry!

~ Kate


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