Cajun Dirty Rice Recipe

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Cajun Dirty Rice

Marti Baxter


The basis for this recipe was from an old "Justin Wilson" cooking show - I've 'tweaked' it over the years into a recipe that never fails - is good and spicy and easy to make.
The original recipe called for ground beef and ground chicken gizzards. I prefer the 'lighter' meat taste using the sausage provides, and I was able to cut down the amount of 'hot' spices I used. This is my family and friends favorite version.

pinch tips: Non-Stick Rice Every Time


6 - 8


30 Min


55 Min


1 lb
lean, hot/spicy breakfast sausage (tennessee pride or old folks)
1 c
diced onion
1 c
diced celery
1/2 c
diced green pepper, or a combination of red, yellow and green sweet pepper
4 clove
garlic, minced or put thru garlic press
2 Tbsp
butter or margarine
1 can(s)
chicken broth (15 oz)
5 c
cooked rice


bay leaves, dried
1 tsp
cajun or creole seasoning
1 1/2 tsp
1/2 tsp
ground black pepper
1 1/4 tsp
paprika, sweet mild
1 tsp
ground mustard
1 tsp
ground cumin
1/2 tsp
dried thyme leaves
1/2 tsp
dried oregano leaves
2 tsp
dried parsley

Directions Step-By-Step

Combine the seasonings (except for Bay Leaves) in a small bowl and set aside.
Crumble and fry the sausage in the bottom of a Dutch oven (preferably non-stick type). When sausage has browned, drain off most of the grease. If you are using a very lean product, you may even need to add a small amount of vegetable oil to help it fry.
Add chopped vegetables and garlic, simmer over low heat until celery is tender. Stir in the seasoning mix (except for the Bay Leaves). Add the 2 Tbsp. butter for flavor. Add the chicken broth and stir until any mixture sticking to pan bottom comes loose.
Add the cooked (or leftover) rice and stir thoroughly. Add Bay Leaves, cover pan, and turn heat to very low. Cook 15 minutes, stir once in a while to keep the mixture from sticking to the bottom of the pan. Remove Bay Leaves and discard when cooking is complete.
Serve as a side dish with meat and salad - or just with a salad, or it's great even by itself.

About this Recipe

Course/Dish: Rice Sides