Cajun rice or “dirty rice” is a traditional Cajun rice pilaf and a beloved Louisiana classic. This Cajun Dirty Rice is my spin on traditional Cajun rice and it’s turbo charged with flavor. Serve it as a kicked-up side any day of the week with a generous drizzle of hot sauce on the side.
You may also like: Creole Andouille Rice Brunch Bake, Teriyaki Rice Pilaf with Mushrooms and Peas, Italian Rice Pilaf, Kielbasa and Shrimp Rice Casserole, One Skillet Beef Meatballs and Rice with Peas.
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Helpful Kitchen Items:
Cajun Dirty Rice
- 1 lb bulk breakfast sausage [*see cook's note]
- 1/4 cup Worcestershire sauce
- 1 small green bell pepper diced
- 1 small red bell pepper diced
- 1 medium sweet onion diced
- 1 stalk celery diced
- 4 cloves garlic minced
- salt & black pepper to taste
- 1 1/2 cups long grain rice [such as Uncle Ben's Converted Rice]
- 5 cups low sodium chicken stock or water
- 2 tsp Cajun/Creole seasoning [more or less to taste]
- 2 bay leaves
- 1/4 cup chopped flat leaf parsley or cilantro
In a large stove top saucepan, over medium-high heat, sauté the sausage until no pink remains. Drain excess fat reserving 3 Tbsp in the pan.
- Deglaze the pan with Worcestershire sauce scraping any brown bits off the bottom of the pan. Add the diced veggies and garlic. Season with salt and black pepper to taste.
- Cook for 5-7 minutes until the veggies begin to soften and brown.
- Add the rice. Stir the rice and cook for 1-2 minutes until it begins to brown.
- Add the chicken stock, creole seasoning and bay leaves. Lower the temperature and simmer over medium-low heat covered for 25 minutes.
- Cook until the rice is fully tender and the broth has been absorbed.
- Remove from the heat and stir in the chopped parsley. Keep covered until serving.
If you'd like to add liver to the rice, 4 oz of chopped chicken livers will do nicely. Cook along with the ground sausage then proceed with the recipe as written.