Mardi Gras Dirty Rice Sausage (Printable View)
A festive blend of Creole spices, sausage, and vegetables paired with tender seasoned rice for vibrant flavor.
# What You Need:
→ Meats
01 - 10.5 oz smoked Andouille sausage, sliced
02 - 7 oz ground pork (optional)
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 2 green onions, sliced
08 - 2 tbsp chopped fresh parsley
→ Rice & Broth
09 - 1 cup long-grain white rice, uncooked
10 - 2 cups chicken stock
→ Spices & Seasonings
11 - 1½ tsp Cajun seasoning
12 - ½ tsp dried thyme
13 - ½ tsp smoked paprika
14 - ¼ tsp cayenne pepper (optional)
15 - Salt and black pepper, to taste
→ Fats & Oils
16 - 2 tbsp vegetable oil
# How-To Steps:
01 - Heat 1 tbsp oil in a large skillet or Dutch oven over medium heat. Add sliced sausage and ground pork if using. Cook until browned, about 5–7 minutes. Remove and set aside, draining excess fat if necessary.
02 - Add remaining oil to the skillet. Sauté onion, bell pepper, and celery for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute more.
03 - Return the meats to the pan. Stir in Cajun seasoning, thyme, smoked paprika, cayenne if using, salt, and pepper. Mix well to coat the vegetables and meats with spices.
04 - Add the uncooked rice and stir to toast the grains for 2 minutes.
05 - Pour in the chicken stock. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
06 - Remove from heat. Let rest, covered, for 5 minutes. Fluff with a fork.
07 - Stir in half of the green onions and parsley. Serve hot, garnished with remaining green onions and parsley.
# Expert Advice:
01 -
- The spices build layers of flavor that keep people coming back for seconds
- Its a one pan meal that feeds a crowd without expensive ingredients
- The rice absorbs all those meat juices and spices while cooking
02 -
- Dont skip the rice toasting step, it prevents mushy grains
- Letting it rest covered is crucial for perfect texture
- The rice continues absorbing liquid while resting, so dont overcook
03 -
- Chop all vegetables before starting, once cooking begins it moves fast
- Homemade chicken stock elevates this from good to restaurant quality