This Cajun Dirty Rice with Sausage is a weeknight hero packed with protein from ground pork and andouille sausage, fiber from colorful bell peppers and celery, and loaded with bold, aromatic spices.
Quick, one-pot, and deeply satisfying, it’s perfect for busy evenings or meal prep, offering a comforting, nutrient-rich dish with heart-healthy fats and balanced flavors.
Flavorful Cajun Rice with Sausage
Equipment
- 1 Dutch Oven or Large High-Sided Skillet
- 1 Wooden Spoon
- 1 Slotted Spoon
- Paper Towels (for draining sausage)
Ingredients
- 2 tsp neutral oil canola or vegetable
- 1 lb ground pork sausage or substitute ground beef, chicken livers, or gizzards
- 12 –14 oz andouille smoked sausage diced
- 2 small bell peppers seeded and diced (about 1½ cups)
- 1 medium yellow onion diced (about 2 cups)
- 2 large celery ribs diced (about ¾ cup)
- 3 large garlic cloves minced
- 2½ tsp Cajun seasoning or Creole seasoning
- ¼ tsp cayenne pepper
- Kosher salt and ground black pepper to taste
- 2 cups uncooked long-grain white rice ≈13 oz
- 4 cups unsalted broth beef or chicken
- 1 bay leaf optional
- Optional garnish: chopped fresh green onions and parsley
Instructions
- Prepare the Cooking Base: Begin by heating 2 teaspoons of neutral oil, such as canola or vegetable oil, in a Dutch oven or a large, high-sided skillet over medium-high heat. Make sure the pan is hot before adding any meat to ensure proper browning and develop deep flavor.
- Brown the Ground Pork Sausage: Add 1 pound of ground pork sausage to the hot pan. Allow it to cook undisturbed for 2 minutes so it can form a golden-brown crust. This initial sear locks in flavor. After 2 minutes, use a spatula to flip and turn the sausage, then season lightly with kosher salt and ground black pepper. Let it cook undisturbed for an additional 2 minutes. Finally, break the sausage into large crumbles using a wooden spoon and cook for 1 more minute. The sausage should be partially cooked but not fully done, as it will continue cooking later. Using a slotted spoon, transfer the pork sausage to a paper towel-lined plate and set aside.
- Caramelize the Andouille Sausage: Add the diced 12–14 ounces of andouille smoked sausage to the same pan. Let it cook without stirring for 2 minutes to develop caramelization. Then stir occasionally for 2 more minutes until the sausage is evenly browned and slightly crisp on the edges. Use a slotted spoon to transfer the andouille to a separate paper towel-lined plate. If the pan has excess fat, drain it, leaving about 1 tablespoon to cook the vegetables and rice.
- Sauté the Vegetables: Lower the heat to medium and add the diced bell peppers, onion, and celery to the pan. Stir occasionally and cook for 6–8 minutes, until the vegetables are softened, aromatic, and slightly golden at the edges. These vegetables form the flavor foundation for your dirty rice.
- Add Garlic and Seasonings: Once the vegetables are tender, add 3 minced garlic cloves, 2½ teaspoons of Cajun seasoning, and ¼ teaspoon of cayenne pepper. Season lightly with ½ teaspoon of salt and ¼ teaspoon of black pepper. Stir constantly for 30 seconds to 1 minute, just until the garlic becomes fragrant and the spices coat the vegetables evenly. Be careful not to burn the garlic, as it can turn bitter.
- Incorporate Rice and Broth: Return the browned ground pork sausage to the pan. Add 2 cups of uncooked long-grain white rice and 4 cups of unsalted broth (either beef or chicken) to the mixture. If using, drop in a bay leaf for extra aroma. Stir everything together gently, using the back of your spoon to scrape up any browned bits stuck to the bottom of the pan. These bits are packed with flavor and will enhance the final dish.
- Boil and Simmer the Rice: Turn the heat to medium-high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to maintain a gentle simmer. Cover the pan with a lid and allow the rice to cook undisturbed for 20–22 minutes. Check occasionally to ensure the liquid is not evaporating too quickly. The rice should absorb the broth fully and become tender but not mushy.
- Steam and Rest the Rice: After cooking, remove the pan from heat while keeping it covered. Let the rice sit for 5 minutes to allow residual steam to finish cooking the grains evenly. During this time, the flavors meld together, creating a cohesive, savory dish.
- Combine and Fluff: Remove the bay leaf, if used. Use a fork to gently fluff the rice, separating the grains without breaking them. Fold in the caramelized andouille sausage so that every bite has a balance of savory pork and smoky sausage. Taste the rice and adjust seasoning with additional salt and black pepper as needed.
- Garnish and Serve: Transfer the dirty rice to a serving dish or serve straight from the pot. Sprinkle freshly chopped green onions and parsley over the top for a bright, fresh contrast to the rich, spiced rice. Serve immediately while warm. This dish pairs beautifully with a crisp green salad or steamed vegetables, making it a complete, satisfying meal.
Notes
- Recipe serves 6–8 people and can easily be scaled up or down.
- For best flavor, partially cook the ground pork first; it finishes cooking with the rice.
- Use fresh vegetables whenever possible for maximum flavor and texture.
- Adjust cayenne and Cajun seasoning according to your spice tolerance.
- Optional bay leaf adds aroma but can be skipped without affecting flavor.
- Leftovers reheat well and taste even better the next day.
- For a lighter version, substitute chicken sausage or turkey sausage for pork.
Chef’s Secrets For Ultimate Flavor
To make this Cajun Dirty Rice truly stand out, focus on layering flavors.
Browning the pork sausage without constant stirring allows it to caramelize and develop a rich, savory crust.
Similarly, lightly caramelizing the andouille sausage enhances smokiness and depth.
Always sauté vegetables until tender and slightly golden—this releases natural sweetness that balances the spices.
Don’t rush the rice; letting it steam covered ensures perfectly cooked, fluffy grains.
Finally, scraping up the browned bits at the bottom of the pan adds an irresistible umami richness.
Serving Suggestions For Perfect Pairings
Cajun Dirty Rice is versatile and pairs beautifully with simple sides.
For a fresh contrast, serve it alongside a crisp green salad or roasted seasonal vegetables.
A dollop of creamy coleslaw adds coolness against the spicy rice.
It also works as a filling for stuffed bell peppers or as a hearty side to grilled or baked chicken.
Garnishing with fresh parsley and green onions not only brightens the dish visually but adds a burst of fresh flavor in every bite.
Storage Tips To Keep Fresh
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, use a microwave or warm gently in a skillet over medium-low heat, adding a splash of broth or water to prevent dryness.
For longer storage, the rice freezes well in portions for up to 2 months.
Thaw overnight in the refrigerator and reheat slowly to preserve texture.
Avoid overcooking when reheating to maintain the fluffy rice grains and prevent the vegetables from becoming mushy.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Yes! Replace the pork and andouille sausage with plant-based sausage or a combination of mushrooms, lentils, and smoked paprika to replicate the smoky, savory flavor. Adjust seasoning as needed to maintain the Cajun kick.
2. What type of rice works best?
Long-grain white rice is ideal because it stays separate and fluffy after cooking. Avoid short-grain rice, which tends to clump. You can also use brown rice, but it will require additional liquid and a longer cooking time.
3. How spicy is this dish?
The dish has a moderate kick from the cayenne and Cajun seasoning. Adjust the spice level to taste by reducing cayenne or adding more for extra heat. Mild paprika can also be used to maintain color without increasing spiciness.
4. Can I prep this recipe in advance?
Absolutely! Dice vegetables and measure seasonings ahead of time. You can also brown the sausages a day before and store them in the fridge, then finish cooking the dish the next day for a fast, one-pot meal.
5. Can I make this in a slow cooker?
Yes, though you’ll need to brown the meats and sauté the vegetables first.
Combine all ingredients with rice and broth in the slow cooker and cook on low for 2–3 hours or until the rice is tender. Stir in the andouille near the end to avoid overcooking.
