Cajun Dirty Rice with Sausage (Print-Friendly Version)

Hearty Cajun rice with smoky sausage, tender veggies, and bold Southern spices. One pot comfort, packed with flavor.

# What You’ll Need to Make This:

→ Main Ingredients

01 - 10 ml neutral oil (such as canola or vegetable)
02 - 450 g ground pork sausage (may substitute ground beef, chopped chicken livers, or gizzards)
03 - 350 g andouille smoked sausage, diced
04 - 2 small bell peppers, seeded and diced (1 green, 1 red, approximately 180 g total)
05 - 1 medium yellow onion, diced (approximately 250 g)
06 - 2 large celery ribs, diced (approximately 75 g)
07 - 3 large garlic cloves, peeled and minced
08 - 12 g Cajun seasoning (2 ½ teaspoons; may substitute Creole seasoning)
09 - 0.5 g cayenne pepper (¼ teaspoon)
10 - Kosher salt and freshly ground black pepper, to taste
11 - 390 g uncooked long-grain white rice
12 - 950 ml unsalted broth (beef or chicken)
13 - 1 bay leaf (optional)

→ Optional Garnishes

14 - Fresh green onions, chopped
15 - Fresh parsley, chopped

# How to Prepare:

01 - In a Dutch oven or large high-sided skillet, heat the oil over medium-high heat. Add the ground pork sausage and cook undisturbed for 2 minutes.
02 - Flip the sausage with a spatula, season lightly with salt and black pepper, and cook undisturbed for another 2 minutes. Stir and break the sausage into large crumbles with a wooden spoon. Cook for 1 additional minute. Remove sausage with a slotted spoon to a paper towel-lined plate. The pork does not need to be fully cooked at this stage.
03 - Add diced andouille sausage to the pan and cook undisturbed for 2 minutes. Stir occasionally, continuing to cook until the sausage is well caramelised, about 2 more minutes. Transfer the andouille to a paper towel-lined plate. If excess fat remains, drain all but 15 ml from the pan.
04 - Reduce heat to medium. Add diced bell peppers, onion, and celery. Cook, stirring occasionally, until the vegetables are tender, 6–8 minutes. Add minced garlic, Cajun seasoning, cayenne, 2 g salt, and 1 g black pepper. Cook until fragrant, 30–60 seconds.
05 - Return the ground sausage to the pan. Add rice, broth, and bay leaf if using. Stir well, scraping any browned bits from the bottom of the pan.
06 - Bring mixture to a boil over medium-high heat, then immediately reduce heat to a simmer. Cover and cook for 20–22 minutes until rice is tender.
07 - Remove pan from heat and let rest, covered, for 5 minutes. Uncover, discard bay leaf. Fluff rice with a fork and stir in the reserved andouille sausage. Taste and adjust seasoning with salt and pepper as needed.
08 - Sprinkle chopped green onions and parsley over the rice before serving. Serve hot.

# Extra Tips:

01 - For best flavour, avoid overcooking the sausage initially; it will finish cooking as the rice simmers. Drain excess fat after browning the sausages if needed.
02 - Garnishes add a refreshing note; add just before serving to preserve their colour and taste.
03 - This dish can be scaled; adjust quantities according to the desired number of servings.