Ingredients
Rice and Stock
- 1 cup long-grain rice
- 2 ¼ cups chicken stock, divided
Sauté Base
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
Main Ingredients
- 12 ounces smoked sausage (about 4 medium links)
- 1 small yellow onion, chopped
- 1 small red bell pepper, seeded and chopped
- 1 large stalk celery, chopped into half moons
- 3 cloves garlic, minced
Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
- Salt and cracked black pepper to taste
Instructions
- Cook the Rice: In a saucepan, combine 1 cup long-grain rice with 2 cups chicken stock. Cook according to the package instructions until the rice is tender. Once done, fluff the rice with a fork and set aside.
- Brown the Sausage: Heat a medium heavy-bottomed skillet over medium-high heat. Melt 1 tablespoon unsalted butter together with 1 tablespoon extra virgin olive oil. Add 12 ounces of smoked sausage (sliced or whole links), and cook for about 3-5 minutes until browned and cooked through.
- Sauté Vegetables: To the skillet with sausage, add 1 chopped small yellow onion, 1 chopped small red bell pepper, and 1 large stalk celery sliced into half moons. Cook for 2-3 minutes until the vegetables start to soften. Add 3 minced garlic cloves and cook for an additional minute until fragrant.
- Season the Mixture: Sprinkle 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon cayenne pepper, salt, and cracked black pepper over the sausage and vegetables. Stir well to combine all flavors with a wooden spoon.
- Deglaze the Pan: Pour a small splash of the remaining ¼ cup chicken stock into the skillet to deglaze, scraping up the browned bits from the bottom with the wooden spoon to intensify flavor.
- Combine Rice with Sausage Mixture: Add the cooked rice to the skillet and stir thoroughly to meld the rice with the sausage and vegetable mixture. Cook for an additional 2-3 minutes while stirring, adding a little extra chicken stock if the rice appears dry to maintain moisture.
- Finish and Serve: Remove the skillet from heat. Optionally garnish with freshly chopped parsley before serving hot. Enjoy your flavorful Cajun Dirty Rice!
Notes
- You can substitute chicken stock with chicken broth or vegetable broth for different flavor variations.
- If preferred, use mild or spicy smoked sausage depending on your heat tolerance.
- Adjust cayenne pepper to taste if you prefer less or more spice.
- For extra freshness, garnish with chopped green onions or parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
