Mardi Gras Dirty Rice Sausage (Print Version)
A vibrant Cajun dish featuring spicy sausage, vegetables, and seasoned rice for lively celebrations.
# What You Need:
→ Meats
01 - 12 oz andouille sausage, sliced
02 - 8 oz chicken livers, finely chopped
→ 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
08 - 2 tbsp fresh parsley, chopped
→ Rice & Liquids
09 - 1 cup long-grain white rice, uncooked
10 - 2 cups chicken broth
→ 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 Prepare:
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 for authentic flavor, add them and cook until no longer pink, about 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 minute more until aromatic.
03 - Stir in uncooked long-grain white rice, smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Cook for 2 minutes, stirring constantly to toast the rice and coat it evenly with the spice mixture.
04 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender and liquid is fully absorbed. Avoid lifting the lid during cooking to ensure proper steaming.
05 - Remove from heat and let stand for 5 minutes. Fluff rice with a fork, incorporating the browned bits from the bottom. Garnish with sliced green onions and fresh chopped parsley before serving hot.
# Expert Advice:
01 -
- Onepan cooking means less cleanup and more time with your people
- The Holy Trinity of vegetables builds layers of flavor that taste like you spent all day cooking
02 -
- Resist the urge to lift the lid while the rice simmers because letting that steam escape will ruin the texture
- The rice continues cooking even after you remove it from heat so those few minutes of resting time really matter
03 -
- Chop all your vegetables before you start cooking because this recipe moves quickly once you hit the stove
- Let the rice rest covered for at least 5 minutes off the heat before fluffing for the fluffiest texture