Flavorful Cajun Rice with Sausage
A one-pot Cajun classic that’s quick, flavorful, and packed with protein and veggies. This dirty rice is perfect for a weeknight dinner or meal prep, offering a delicious balance of spice, savory sausage, and tender rice with minimal cleanup.
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.
