Cajun Dirty Rice with Sausage
Ingredients
- 2 tsp Neutral Oil)
(such as canola or vegetable
- 1 pound Ground Pork Sausage)
(or ground beef, chopped chicken livers or gizzards
- 12-14 ounces Andouille Smoked Sausage
– diced
- 2 small Bell Peppers)
– seeded & small dice (about 1 1/2 cups
- 1 medium Yellow Onion)
– small dice (about heaping 2 cups
- 2 large Ribs Celery)
– small dice (about ¾ cups
- 3 large Cloves Garlic
– peeled & minced
- 2 ½ tsp Cajun Seasoning)
(substitute: Creole seasoning
- ¼ tsp Cayenne Pepper
- to taste Kosher Salt & Ground Black Pepper
- 2 Cups Uncooked Long-Grain White Rice)
(about 13 ounces
- 4 Cups Unsalted Broth
– Beef or Chicken Broth
- 1 whole Bay Leaf
- OPTIONAL
- Optional Garnishes: Fresh Green Onions & Parsley
– chopped
Directions
- 1
Brown pork sausage: In a Dutch oven or high-sided large skillet, heat the oil over medium-high heat. Add the pork sausage and cook, undisturbed for 2 minutes. Use a spatula to flip the pork over and season with salt and pepper. Continue to cook, undisturbed for an additional 2 minutes. Use a wooden spoon to stir and break the pork up into large crumbles. Cook the crumbled of pork 1 more minute undisturbed. Use a large, slotted spoon to remove the sausage to a paper towel-lined plate and set aside. (Note: You don't want to fully cook the pork through as it will continue to cook further in next steps.)
- 2
Brown the andouille: Add the andouille sausage to the pan. Cook, undisturbed for 2 minutes. Stir and continue to cook, stirring occasionally, until the andouille is well caramelized about 2 additional minutes. Use a large, slotted spoon to remove the andouille sausage to a separate paper towel-lined plate and set aside. (Note: If you have a lot of fat in the pan, drain off or blot all but 1 tablespoon of fat from the pan before proceeding with the next step.)
- 3
Add vegetables + seasonings: Reduce the heat to medium and add the bell peppers, onion and celery. Cook, stirring occasionally, until the vegetables are softened, about 6-8 minutes. Add the garlic, Cajun seasoning and cayenne. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook until fragrant, about 30 seconds to 1 minute.
- 4
Add the rice + broth: Return the pork sausage to the pan. Add the rice, broth and bay leaf (if using). Stir everything together, using the back of your spoon to gently scrape up any brown bits stuck to the bottom of the pan.
- 5
Boil, Simmer, Cover and Cook: Bring the mixture to a boil over medium-high heat and then immediately reduce the heat to maintain a simmer. Cover the pan and simmer for 20-22 minutes, or until the rice is cooked and tender.
- 6
Let steam off heat then add andouille: Remove the pan from the heat and let sit COVERED for 5 minutes. Remove the cover. Remove and discard bay leaf. Fluff the rice with a fork and stir in the andouille. Taste and adjust for seasoning with salt and pepper.
- 7
Serve: Scatter green onions and parsley over the top of the dirty rice. Serve immediately and enjoy!
Cajun Dirty Rice with Sausage
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About this Recipe
Tired of weeknight dinner dilemmas that leave you craving something deeply flavorful and satisfying? This easy Cajun Dirty Rice with Sausage is your answer, bringing the vibrant tastes of the bayou right to your table in one pot.
What makes this dish a true weeknight hero is its clever combination of two types of sausage—savory ground pork sausage and robust diced Andouille smoked sausage—creating incredible depth from the very first bite. Paired with the classic 'holy trinity' of bell peppers, onion, and celery, along with a symphony of savory Cajun spices, you'll achieve restaurant-quality flavor with minimal fuss.
Prepare for a rich, aromatic experience that will transport your senses. Each spoonful offers tender long-grain white rice infused with the savory juices of the sausages and the aromatic blend of garlic, Cajun seasoning, and a hint of cayenne.
You'll find a delightful textural contrast from the diced vegetables and hearty sausage, culminating in a comforting, satisfying meal that’s packed with bold, authentic flavors.
This versatile dirty rice welcomes your personal touch. Easily swap the ground pork sausage for ground beef or even chopped chicken livers or gizzards for a more traditional take. If you don't have Cajun seasoning, Creole seasoning makes an excellent substitute. For a milder dish, simply reduce or omit the cayenne pepper to taste.
Perfect for a comforting family dinner any night of the week, this hearty one-pot meal stands wonderfully on its own. For a touch of freshness and vibrant color, consider garnishing generously with chopped fresh green onions and parsley before serving.