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–+ servings

Cajun Dirty Rice with Sausage

Overhead photo of cajun rice with andouille sausage and ground sausage in a white serving bowl.
Looking for a stress-free weeknight dinner winner? This easy dirty cajun rice 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 can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8 servings

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! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 528kcal    Carbohydrates: 42g    Protein: 23g    Fat: 29g    Saturated Fat: 10g    Trans Fat: 1g    Cholesterol: 77mg    Sodium: 788mg    Potassium: 511mg    Fiber: 1g    Sugar: 2g    Vitamin A: 711IU    Vitamin C: 26mg    Calcium: 39mg    Iron: 2mg
Course: entree, Side Dish
Cuisine: American, Cajun