Dirty Rice Recipe
This Dirty Rice Recipe is a one-pot Cajun comfort food that’s spicy, hearty, and perfect for a cozy family dinner.
Ingredients
- 1 cup long-grain white rice rinsed
- 1 lb smoked sausage (Andouille or turkey sausage) sliced or crumbled
- 1 medium yellow onion finely diced (Vidalia for sweetness)
- 1 green bell pepper seeded and chopped
- 2 celery stalks diced (include leaves for extra flavor)
- 3 garlic cloves minced
- 1¾ cups low-sodium chicken broth (or vegetable broth)
- 1 tablespoon Creole seasoning (adjust to taste)
- ½ teaspoon smoked paprika (for color and depth)
- ¼ teaspoon cayenne pepper (optional—boosts spiciness)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
- 1 tablespoon olive oil (or avocado oil)
Instructions
- Place over medium-high heat and add olive oil. Once shimmering, stir in sausage until browned (about 5 minutes). Scoop it out, leaving flavorful oil behind.
- Toss in onions, bell peppers, and celery. Stir constantly for 4 minutes, until veggies soften and edges turn golden—this builds your flavor base.
- Stir in minced garlic, Creole seasoning, smoked paprika, and cayenne. Let them toast for 30 seconds—smell that toasted spice aroma?
- Pour in rinsed rice, stirring for 2 minutes so each grain is coated and slightly toasted.
- Return sausage to the pot. Pour in chicken broth, stir once, then bring to a gentle boil.
- Lower heat to maintain a steady simmer. Cover tightly and cook for 18–20 minutes, until rice is tender and liquid absorbed.
- Turn off the stove, keep the lid on, and let it rest for 5–10 minutes—this steams the rice to perfect fluffiness.
- Fluff gently with a fork, season with salt and pepper, and sprinkle with chopped parsley. Serve piping hot.
Notes
I’ve tested this Dirty Rice Recipe over five years, tweaking spice levels and rice-to-liquid ratios. Early on, I used too much broth—my rice was mushy! Now, the 1¾:1 ratio hits the sweet spot. For extra smokiness, try a dash of liquid smoke or swap in Andouille sausage. And if you like heat, I recommend adding cayenne bit by bit; you can’t take it out once it’s in.
Love this recipe?Follow us at @thenandnowspace for more