Cajun Dirty Rice with Sausage: A Southern Classic

AB here from Smokin’ and Grillin’ wit AB, and today I’m bringing you a dish that’s as soulful as it gets—Cajun Dirty Rice with Sausage. This Southern staple is packed with flavor, spice, and everything nice. Whether you’re looking to spice up your weeknight dinners or impress guests at your next gathering, this recipe is your ticket to flavor town. So, let’s dive in and get cooking!

Cajun Dirty Rice with Sausage isn’t just a meal; it’s an experience. This dish is a symphony of flavors with seasoned pork sausage, smoky andouille, and a medley of fresh vegetables all brought together with perfectly cooked rice. The layers of spice and savory goodness make each bite a delight. Plus, it’s versatile enough to serve as a main dish or a hearty side. Trust me, once you make this, it’s gonna be a regular on your table.

Ingredients

Here’s what you’ll need to whip up this mouth-watering Cajun Dirty Rice with Sausage:

• 2 tsp Oil
• 1 pound Ground Pork Sausage
• 12-14 ounces Andouille Smoked Sausage, diced
• 2 small Bell Peppers, seeded and diced
• 1 medium Yellow Onion, diced
• 2 large Ribs Celery, diced
• 3 large Cloves Garlic, peeled and minced
• 2 ½ tsp Creole Kick
• ¼ tsp Cayenne Pepper
• Kosher Salt and Ground Black Pepper, to taste
• 2 Cups Uncooked Long-Grain White Rice
• 4 Cups Unsalted Broth (Beef or Chicken)
• 1 whole Bay Leaf (optional)
• Optional Garnishes: Fresh Green Onions and Parsley, chopped

Step-by-Step Guide

1. Brown the Pork Sausage

In a Dutch oven or large skillet, heat the oil over medium-high heat. Add the pork sausage and cook undisturbed for 2 minutes. Flip the pork using a spatula, season with salt and pepper, and continue to cook undisturbed for another 2 minutes. Stir and break the pork into large crumbles with a wooden spoon, cooking for an additional 1 minute. Remove the sausage with a slotted spoon to a paper towel-lined plate and set aside. (Note: The pork will continue cooking in the next steps, so it doesn’t need to be fully cooked yet.)

2. Brown the Andouille Sausage

Add the andouille sausage to the same pan. Cook undisturbed for 2 minutes. Stir occasionally until the andouille is well caramelized, about 2 more minutes. Remove the andouille with a slotted spoon to a separate paper towel-lined plate and set aside. (Note: If there is excess fat in the pan, drain or blot it, leaving about 1 tablespoon before proceeding.)

3. Cook the Vegetables and Seasonings

Reduce the heat to medium. Add the bell peppers, onion, and celery to the pan. 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 and Broth

Return the pork sausage to the pan. Add the rice, broth, and bay leaf (if using). Stir everything together, gently scraping any brown bits from the bottom of the pan.

5. Boil, Simmer, Cover, and Cook

Bring the mixture to a boil over medium-high heat, 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. Steam and Add Andouille

Remove the pan from heat and let it sit, covered, for 5 minutes. Remove the cover and discard the bay leaf. Fluff the rice with a fork and stir in the andouille sausage. Adjust seasoning with salt and pepper if needed.

7. Serve

Scatter chopped green onions and parsley over the top of the dirty rice. Serve immediately and enjoy!

Expert Tips and Tricks

1. Quality Ingredients: Use the best quality sausages you can find. It makes a huge difference in the flavor.
2. Seasoning: Adjust the seasoning to your taste. Cajun and Creole seasonings can vary in spice levels.
3. Rice: Rinse your rice before cooking to remove excess starch. This helps keep the grains separate.
4. Vegetables: Don’t rush the vegetable cooking step. Allowing them to soften and caramelize adds depth of flavor.
5. Broth: Use unsalted broth so you can control the saltiness of the dish.
6. Bay Leaf: While optional, a bay leaf adds a subtle depth of flavor.
7. Resting Time: Let the rice rest off heat to finish steaming and absorb all the flavors.
8. Mixing: Fluff the rice gently to avoid breaking the grains.
9. Garnishes: Fresh green onions and parsley add a nice, fresh contrast to the rich flavors.
10. Leftovers: This dish tastes even better the next day, as the flavors meld together.

Variations

1. Spicy Kick: Add more cayenne pepper or a dash of hot sauce.
2. Seafood Dirty Rice: Incorporate shrimp or crawfish for a seafood twist.
3. Vegetarian Version: Skip the sausage and add more veggies like mushrooms and zucchini.
4. Herb Infusion: Add fresh thyme or oregano for a different herb profile.
5. Smoked Paprika: Add a teaspoon of smoked paprika for an extra smoky flavor.
6. Brown Rice: Use brown rice for a healthier version, adjusting the cooking time as needed.
7. Beans and Rice: Add kidney beans or black-eyed peas for added protein and texture.
8. Cheesy Dirty Rice: Stir in some shredded cheese at the end for a creamy finish.
9. Tomato-Based: Add a can of diced tomatoes with the broth for a slightly different flavor.
10. Liver Lovers: Use chicken livers for a traditional touch and extra richness.

What to Serve With

1. Cornbread: A slice of warm cornbread is perfect for soaking up the juices.
2. Collard Greens: A classic Southern side that complements the rich flavors.
3. Fried Okra: Crispy and delicious, it adds great texture.
4. Coleslaw: A fresh, tangy coleslaw balances the spices.
5. Mac and Cheese: Creamy mac and cheese is always a hit.
6. Roasted Vegetables: Lightly roasted veggies add a healthy touch.
7. Green Beans: Simple sautéed green beans with garlic.
8. Cucumber Salad: A refreshing, cool cucumber salad.
9. Sweet Potatoes: Mashed or roasted, sweet potatoes add a touch of sweetness.
10. Biscuits: Fluffy biscuits are a great addition to any Southern meal.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Dirty rice freezes well. Portion it out into freezer-safe containers and freeze for up to 3 months.
• Reheating: Reheat in the microwave or on the stovetop. Add a splash of broth to keep it moist.

Quantity for Family Gatherings

For a family gathering of about 10-12 people, you’ll want to make at least 2-3 pans of this Cajun Dirty Rice with Sausage. Each pan serves about 6-8 people, depending on portion sizes and what else is being served.

Advance Preparation

You can make Cajun Dirty Rice with Sausage up to a day in advance. Prepare it as directed, let it cool, then store it in the refrigerator. When ready to serve, reheat on the stovetop or in the oven with a splash of broth to keep it moist. This dish also tastes fantastic the next day, as the flavors have more time to meld together.

Cajun Dirty Rice with Sausage: A Southern Classic

Author: Aaron Brown Courses:Uncategorized

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Ingredients

• 2 tsp Oil
• 1 pound Ground Pork Sausage
• 12-14 ounces Andouille Smoked Sausage, diced
• 2 small Bell Peppers, seeded and diced
• 1 medium Yellow Onion, diced
• 2 large Ribs Celery, diced
• 3 large Cloves Garlic, peeled and minced
• 2 ½ tsp Creole Kick
• ¼ tsp Cayenne Pepper
• Kosher Salt and Ground Black Pepper, to taste
• 2 Cups Uncooked Long-Grain White Rice
• 4 Cups Unsalted Broth (Beef or Chicken)
• 1 whole Bay Leaf (optional)

Instructions

1. In a Dutch oven or large skillet, heat the oil over medium-high heat. Add the pork sausage and cook undisturbed for 2 minutes. Flip the pork using a spatula, season with salt and pepper, and continue to cook undisturbed for another 2 minutes. Stir and break the pork into large crumbles with a wooden spoon, cooking for an additional 1 minute. Remove the sausage with a slotted spoon to a paper towel-lined plate and set aside.
2. Add the andouille sausage to the same pan. Cook undisturbed for 2 minutes. Stir occasionally until the andouille is well caramelized, about 2 more minutes. Remove the andouille with a slotted spoon to a separate paper towel-lined plate and set aside.
3. Reduce the heat to medium. Add the bell peppers, onion, and celery to the pan. 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. Return the pork sausage to the pan. Add the rice, broth, and bay leaf (if using). Stir everything together, gently scraping any brown bits from the bottom of the pan.
5. Bring the mixture to a boil over medium-high heat, 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. Remove the pan from heat and let it sit, covered, for 5 minutes. Remove the cover and discard the bay leaf. Fluff the rice with a fork and stir in the andouille sausage. Adjust seasoning with salt and pepper if needed.
7. Scatter chopped green onions and parsley over the top of the dirty rice. Serve immediately and enjoy!

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