Mardi Gras Dirty Rice Beef (Printable View)
A vibrant Southern classic with spiced beef sausage, aromatic vegetables, and fluffy rice for festive meals.
# What You Need:
→ Meats
01 - 12 oz beef sausage (Andouille or smoked beef sausage), sliced
→ Vegetables
02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
→ Rice & Broth
06 - 1 cup long-grain white rice, rinsed
07 - 2 cups low-sodium chicken broth
→ Spices & Seasonings
08 - 1 tsp paprika
09 - 1/2 tsp dried thyme
10 - 1/2 tsp dried oregano
11 - 1/2 tsp cayenne pepper (adjust to taste)
12 - 1/2 tsp black pepper
13 - 1/2 tsp salt (plus more to taste)
14 - 2 bay leaves
→ Oils & Garnish
15 - 2 tbsp vegetable oil
16 - 3 tbsp fresh parsley, chopped
17 - 2 scallions, sliced (optional)
# How-To Steps:
01 - Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
02 - Add the sliced beef sausage and cook, stirring occasionally, until browned (about 5 minutes). Remove sausage with a slotted spoon and set aside.
03 - In the same pan, add onion, bell pepper, and celery. Sauté until softened and aromatic, about 5–7 minutes.
04 - Stir in the minced garlic and cook for 1 minute.
05 - Add the rice to the pan and stir to coat with oil and vegetables, toasting lightly for 1–2 minutes.
06 - Return the sausage to the pan. Add paprika, thyme, oregano, cayenne, black pepper, salt, and bay leaves. Stir to combine.
07 - Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
08 - Remove from heat and let rest, covered, for 5 minutes. Discard bay leaves. Fluff the rice with a fork. Garnish with parsley and scallions before serving.
# Expert Advice:
01 -
- Its a one-pan celebration that turns ordinary ingredients into something extraordinary
- The depth of flavor comes from patience, not fancy techniques or hard-to-find ingredients
- Leftovers somehow taste better the next day, if they last that long
02 -
- Rinsing rice until water runs clear removes excess starch and prevents gumminess
- That rest period after cooking is non-negotiable—skipping it leads to uneven texture
- The seasoning balance shifts as it rests, so taste again before serving
03 -
- If the rice absorbs all liquid before it's tender, add broth 2 tablespoons at a time
- Make it a day ahead—the flavors meld and somehow become more cohesive overnight