Mardi Gras Dirty Rice Sausage (Printable Version)

A flavorful Cajun dish blending spicy sausage, aromatic vegetables, and seasoned rice.

# What You Need:

→ Meats

01 - 12 oz andouille sausage, sliced into rounds
02 - 8 oz chicken livers, finely chopped (optional)

→ Vegetables

03 - 1 medium yellow onion, finely diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 2 green onions, sliced (for garnish)
08 - 2 tbsp fresh parsley, chopped (for garnish)

→ Rice & Liquids

09 - 1 cup long-grain white rice, uncooked
10 - 2 cups chicken broth (gluten-free)

→ Spices & Seasonings

11 - 1 tsp smoked paprika
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 1/2 tsp cayenne pepper
15 - 1/2 tsp freshly ground black pepper
16 - 1/2 tsp salt
17 - 2 tbsp vegetable oil

# How-To:

01 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add sliced andouille sausage and cook until browned, about 4 minutes. If using chicken livers, add them now and cook until no longer pink, approximately 3 minutes.
02 - Reduce heat to medium. Add diced onion, bell pepper, and celery (the Cajun holy trinity). Sauté until vegetables are softened and fragrant, about 5 minutes. Add minced garlic and cook for 1 additional minute until aromatic.
03 - Stir in uncooked rice, smoked paprika, dried thyme, oregano, cayenne pepper, black pepper, and salt. Cook for 2 minutes, stirring constantly to coat the rice evenly with spices and toast lightly.
04 - Pour in chicken broth and bring to a boil. Immediately reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender and liquid is fully absorbed. Do not lift the lid during cooking.
05 - Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork, being careful not to mash the grains. Sprinkle with sliced green onions and fresh parsley before serving hot.

# Expert Tips:

01 -
  • One pot magic means less cleanup and more time with your people
  • The flavors get better overnight, making it the ultimate leftover situation
  • Customizable spice levels let you please everyone from mild lovers to heat seekers
02 -
  • Lifting the lid while the rice steams will ruin the texture, so resist the urge to check on it
  • The rice continues cooking after you turn off the heat, so remove it from the burner when it still has a tiny bit of crunch
  • Authentic dirty rice is supposed to look, well, dirty, so dont panic if the color isnt pristine white
03 -
  • Chop your vegetables uniformly so they cook evenly and no one ends up with crunchy raw onion
  • If your rice seems too dry before its fully cooked, add broth in quarter cup increments rather than drowning it

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