cajun dirty rice

Name: Cajun Dirty Rice
Prep time: 30 min
Cook time: 55 min
Yield: 6
Ingredients: 1 pound(s) lean, hot/spicy breakfast sausage (tennessee pride or old folks); 1 cup(s) diced onion; 1 cup(s) diced celery; 1/2 cup(s) diced green pepper, or a combination of red, yellow and green sweet pepper; 4 clove(s) garlic, minced or put thru garlic press; 2 tablespoon(s) butter or margarine; 1 can(s) chicken broth (15 oz); 5 cup(s) cooked rice; ## SEASONING MIX; 2 - bay leaves, dried; 1 teaspoon(s) cajun or creole seasoning; 1 1/2 teaspoon(s) salt; 1/2 teaspoon(s) ground black pepper; 1 1/4 teaspoon(s) paprika, sweet mild; 1 teaspoon(s) ground mustard; 1 teaspoon(s) ground cumin; 1/2 teaspoon(s) dried thyme leaves; 1/2 teaspoon(s) dried oregano leaves; 2 teaspoon(s) dried parsley

(1 RATING)

44 Pinches

Marti Baxter

Marion, IN

Updated on May 31, 2013

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.

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prep time 30 Min

cook time 55 Min

method ---

yield 6 - 8

Ingredients

1 pound lean, hot/spicy breakfast sausage (tennessee pride or old folks)
1 cup diced onion
1 cup diced celery
1/2 cup diced green pepper, or a combination of red, yellow and green sweet pepper
4 cloves garlic, minced or put thru garlic press
2 tablespoons butter or margarine
1 can chicken broth (15 oz)
5 cups cooked rice
SEASONING MIX
2 - bay leaves, dried
1 teaspoon cajun or creole seasoning
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/4 teaspoons paprika, sweet mild
1 teaspoon ground mustard
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
2 teaspoons dried parsley

How To Make cajun dirty rice

Step 1

Combine the seasonings (except for Bay Leaves) in a small bowl and set aside.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

Serve as a side dish with meat and salad - or just with a salad, or it's great even by itself.
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