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Looking for a stress-free weeknight dinner winner? This easy dirty cajun rice recipe with savory sausages, red beans, veggies, and a symphony of savory spices is the ultimate fast and flavorful weeknight hero. Best of all you’ll only need one pot, 7 basic ingredients, and 40 minutes to make it. (Recipe includes meatless vegetarian options.)
“This dish is loaded with all the bold Cajun flavors we enjoy! And double the sausage?? YES. Your recipe was so easy and perfect for company. Thanks!”
– Betty
Update: This post was originally published in March 2021. I made updates to include more information about making Louisiana dirty rice cajun style at home.
Hi, friends! I hope you are ready to treat your tastebuds to a trip down south to “The Big Easy”, because today I’m sharing one of my favorite classic Southern recipes!
Table of Contents
- About this cajun dirty rice recipe
- Why you will love this rice recipe
- What is dirty Cajun rice?
- Ingredients for in cajun rice with sausage
- How to make this Cajun rice recipe
- FAQs: frequently asked questions
- Serving cajun sausage and rice
- Storing leftovers
- More rice side dishes!
- Cajun Dirty Rice with Sausage
About this cajun dirty rice recipe
If you are looking for an ultra-flavorful rice and bean dish that does triple duty – you can serve it as a stand-alone meal, comforting entree and tasty side dish – look no further an this New Orleans style Dirty rice!
Hearty, savory and unapologetically scrumptious, you are going to fall in love with this Cajun bean and rice dish! Featuring delicate white rice, juicy pork sausage, smoky andouille, crisp vegetables, deeply-flavorful Creole seasonings and fresh herbs, this dish is meaty, decadent and off-the-charts delicious! The rice is perfectly tender, moist, ever-so-slightly creamy and bursting with bold flavors and seriously satisfying textures! And, since this recipe features double the pork (ground pork sausage and andouille smoked sausage), there’s double the dirty yum!
Plus, this recipe for dirty rice with andouille sausage is insanely easy to prepare! With just a few simple, easy-to-find ingredients and 30 minutes of active cook time, you can prepare impossibly delicious dirty rice right at home in your very own kitchen! Step aside Zatarain’s!
Why you will love this rice recipe
TL;DR? No worries, get the basics below:
- Easy to find and affordable ingredients: This cajun dirty rice recipe requires just 8 simple ingredients plus a few pantry staples!
- One pot recipe: One pot meals are the best – because, you should only be dirtying your rice and beans, not your all dishes!
- Quick to prepare: With just a few easy steps, you can have the best dirty rice on the table in 30 minutes!
- Hearty, rich flavor: This nola rice is so hearty and bursting with robust flavors!
- Double dirty: Double the dirty, double the yum! This dirty rice features not one, but two types of sausages!
- Easy to customize: Get creative in the kitchen with this flexible cajun dirty rice recipe by omitting ingredients you hate and using the ones you love!
- Vegetarian option: Feeding a vegetarian? I’ve got you covered with not just one, but two different options for vegetarian dirty rice!
- Stores great in the refrigerator or the freezer: Leftover cajun rice taste amazing and make the perfect grab-and-go lunch or quick heat-and-eat dinner!
Ingredients for in cajun rice with sausage
This Dirty rice cajun recipe relies on just 8 easy-to-find ingredients, along with a few pantry staples, to create a dish that is hearty and bursting with rich flavor.
- Oil: You will need a neutral oil, such as canola or vegetable, for browning the sausage.
- Sausage: A hearty combination of ground pork sausage and andouille smokes sausage make this rice double dirty and deeply flavorful. (See below for substitution ideas.)
- Vegetables: A trifecta of vegetables – bell peppers, yellow onions and celery (known as the Holy Trinity in the South) – create a base of flavor. Traditionally, Louisiana rice is made with green bell peppers, but I use a combination of both green and red peppers for extra flavor.
- Spices and seasonings: A mix of fresh garlic, Cajun or Creole seasonings, cayenne pepper, bay leaf, kosher salt and ground black pepper all provide a ton of flavor! I tend to use a homemade Cajun seasoning, and Tony Chachere’s Creole seasoning is pretty good. But feel free to use what you love – just make sure it’s a quality brand!
- Rice: You need 2 cups of long-grain white rice for this recipe. (See below for varieties of long grain rice you can use.)
- Broth: This recipe uses 4 cups of broth to both cook and flavor the new orleans rice. You can use chicken, beef or even vegetable broth, depending upon what you have on hand. However, I do recommend you use a no-sodium broth so you can control the level of salt.
- Fresh Herbs: While entirely optional, I highly encourage you to finish your rice with a generous scattering of fresh green onions (scallions) and parsley; however, thyme and oregano work here too. The fresh herbs brighten up the rice and really give this dish that special something.
Recipe variations
- Sausage substitution: Not a fan of sausage? No worries! Try using your favorite ground meat, such as ground beef, ground chicken, or ground turkey! However, other cuts of meat, such as chicken thighs, chicken livers, or chicken gizzards work too. Just make sure you cut them into very small pieces first.
- Rice substitution: I always use regular, run-of-the-mill organic long grain white rice or long grain enriched rice to prepare this dish. However, you can use Basmati or Jasmine rice if you prefer a slightly nutty flavor (please note you may need to increase the cook time!). While you can try using brown long grain rice, you will need to play around with the recipe, increasing the amount of broth and the overall cook time.
- Vegetarian option: Need to make this dish vegetarian? No problem! You can easily substitute beans for the sausage! (See below for preparing meat-free dirty rice!)
Optional Additions
- Green Chiles or Jalapeños: Prefer a little heat? Try adding jalapeños along with the vegetables in step 3. Or toss in a can of green chiles when you add the rice and broth in step 4. Or simply garnish the top of your cajun rice and beans with pickled jalapeno rounds.
- Diced Tomatoes: Love juicy tomatoes? Chop up a few fresh Roma tomatoes and stir them into the dirty rice before serving.
- Okra: The grassy, sweet flavor of okra works beautifully with cajun food! Trim the okra, discarding the stem and blossom end, and add it along with the vegetables in step 3.
- Hot Sauce: I like to bring the heat, so a few dashes of Louisiana hot sauce is a must if you are living in this house.
- Worcestershire: One of my favorite ways to add a bit more flavor to this cajun dish – Worcestershire sauce! The sweet, smokey and slightly tangy flavor works perfectly here.
- Bacon: Everything tastes better with bacon, right? Roughly chop and fry up some bacon and then use the fat to sauté your sausage (remove the bacon from the pan and add it to the rice before serving). Or simply toss some crumbled bacon (bacon bits are fine) into the Nola sausage rice before serving.
How to make this Cajun rice recipe
This hearty and fragrant Cajun sausage rice is so incredibly easy to prepare! This easy rice recipe only requires one pot, a few simple ingredients and 30 minutes of active cook time!
- Brown pork sausage: In a large pan, saute the pork sausage until golden brown. Use a large, slotted spoon to remove the sausage to a paper towel-lined plate and set aside.
- Brown the andouille: Add the andouille sausage to the pan. Cook until the andouille is browned and slightly charred. Use a large, slotted spoon to remove the andouille sausage to a separate paper towel-lined plate and set aside.
- Add vegetables + seasonings: Reduce the heat to medium and add the bell peppers, onion and celery. Cook until the vegetables are soft. Add the garlic, Cajun seasoning and cayenne. Season with salt and pepper and cook until fragrant.
- Add the rice + broth. Return the pork sausage to the pan. Add the rice, broth and bay leaf. Stir to combine and bring the mixture to a boil. Immediately reduce the heat to maintain a simmer.
- Cover and simmer: Cover the pan and simmer for 20-22 minutes, or until the rice is tender.
- 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.
- Serve: Garnish with green onions and parsley. Serve and enjoy!
Step-by-step photos: Making this recipe at home
(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)
FAQs: frequently asked questions
Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
What makes dirty rice “dirty”?
Dirty rice gets its moniker from the appearance of the finished dish. The finely chopped or ground bits of meats and Cajun seasonings blended with the white rice give the dish the appearance of being “dirty”.
Is this rice spicy?
Traditionally, Cajun dirty rice is not a spicy or hot dish. While the dish is intensely spiced and deeply flavorful, it’s not spiced or flavored in a way provides much heat or any piquant kick.
What type of sausage should I use?
Traditionally, cajun rice uses a combination of andouille spicy sausage and ground pork or chicken. Some authentic recipes will call for chicken livers as well. This recipe calls for spicy andouille and ground pork sausage. However, you can customize this dish and swap out the sausages for ground chicken, turkey, beef, or whatever you personally love.
What kind of rice should I use?
You’ll need long-grain white rice for this recipe. It cooks up perfectly fluffy with separate grains – and none of that mushy texture.
Can I adjust the spiciness of this dish?
Absolutely, I will always encourage you to make my recipes your own! If you’d like to make this dirty rice and beans less spicy, simply start with a smaller amount of cajun seasoning and omit the cayenne pepper. And, if you’d like things fiery, simply add more cayenne pepper.
How to make dirty rice without meat?
You can easily make this dish meat-free and transform this recipe into vegetarian dirty rice! Both kidney beans or fresh mushrooms make delicious and hearty substitutes for the sausage in this rice!
To make vegetarian Cajun rice with beans
- Use beans. Substitute the pork for 2 cans of light or dark red Kidney beans. Make sure you drain and rinse the beans prior to using in this rice recipe.
- Prepare the recipe, skipping steps 1 and 2. Prepare the rice, skipping the first two steps of the recipe. Instead, start with step 3, using 1 tablespoon of neutral oil to sauté the vegetables.
- Add liquid smoke and Worcestershire sauce in step 4. To make up for the depth of flavor provided by the sausage, I highly recommend adding liquid smoke and Worcestershire sauce to this cajun rice. Simply add ½ teaspoon of each when you add the broth to the pan in step 4 of the recipe.
- Stir the beans into the rice in step 6. After you let the cajun rice steam, stir the beans into the mixture. Then, serve the Louisiana dirty rice warm and enjoy!
To make vegan vegetarian cajun rice
- Use mushrooms. Substitute the pork for your favorite variety or assortment of fresh mushrooms.
- Prepare the recipe, substituting mushrooms for pork in step 1. Instead of sautéing the pork in step 1 of the recipe, sauté your mushrooms. You can use this easy sautéed mushrooms recipe as guidance! Remove the mushrooms from the pan and set them aside. Skip step 2 and continue with the recipe.
- Add liquid smoke and Worcestershire sauce in step 4. To make up for the depth of flavor the sausage provides, I highly recommend adding liquid smoke and Worcestershire sauce! Add ½ teaspoon of each when you add the broth to the pan in step 4.
- Stir the mushrooms into the rice in step 6. After you let the rice steam, stir the tender mushrooms into the mixture. Serve and enjoy!
What can I do with leftover dirty rice?
I personally love to stuff leftovers into sweet red bell peppers and roast them in the oven for quick and easy weeknight dinner.
But, you can also add an egg to the rice, shape it into patties, and pan fry them in a bit of oil to make cajun rice cakes.
So, what are you waiting for? Dirty up your rice with this ridiculously delicious recipe for cajun rice!
Cheyanne
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More rice side dishes!
If you love this Cajun dish, try one of these delicious recipes next:
Cajun Dirty Rice with Sausage
Equipment
- 1 Dutch Oven OR High-Sided Large Skillet
- 1 Wooden Kitchen Spoon
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) (I use 1 green & 1 red bell pepper)
- 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
Instructions
- 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.)
- 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.)
- 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.
- 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.
- 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.
- 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.
- Serve: Scatter green onions and parsley over the top of the dirty rice. Serve immediately and enjoy!
Notes
- Recipe Serves: 6-8 people
- Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
- Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutrition
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Sandee
Can’t wait to make this! Do you think it could be made in the pressure cooker?
Cheyanne
Hi Sandee,
Great question! Unfortunately, I do not own a pressure cooker so I can’t answer that question with any real certainty. However, if you try it, I’d love to hear how it turns out!
Cheers and warmest wishes for a wonderful day!
Best,
Cheyanne
Joe Stallings III
This is a great recipe, thanks for sharing! I’m from Louisiana and Tony Chachere’s seasoning is the most common for Cajun seasoning, but my personal favorite is called Slap Ya Mama. It’s another Cajun seasoning similar to Tony’s, but it’s less salty so I feel like the Cajun flavor comes through a little bit better. Either way, you can’t go wrong.
Cheyanne
Hi Joe,
I’m honored you decided to give this dirty rice recipe a try and absolutely thrilled you enjoyed it! Thank you so much for coming back and leaving a review and for sharing your opinion on store-bought cajun seasonings – I personally love Slap Ya Mama seasoning too. 🙂 Cheers and warmest wishes for a wonderful week.
Best,
Cheyanne
VIcki
If using ground beef instead of ground sausage should we cook the same?
Cheyanne
Hi Vicki! Great question! Yes, if you are substituting the ground sausage for ground beef you can just follow the recipe is instructed! 🙂
Alicia Joyce
Making it right now and the smell is amazing! Cannot wait to try it! I used red, yellow, and orange peppers so its super colorful with the meat and green celery. Very pleasing to the eye! Thanks for the recipe!
Stell
I’d be very happy to have this as a meal anytime. Such great flavors going on here 🙂
Betty
This dish is loaded with all the bold Cajun flavors we enjoy! And double the sausage?? YES. Your recipe was so easy and perfect for company. Thanks!
Tiff
Wow ! I never made dirty rice before. Thank you for detailed recipe; easy to make and very good. 🙂
Susan
This is the most mouthwatering version of dirty rice I have ever tried, Cheyanne!
Melanie
I don’t know Louisiana Creole cuisine very well, that’s why I was super excited about this new (to me) recipe! This dirty rice is a wonderful combination of flavours and textures and so hearthy!