Dirty Rice With Andouille Sausage
Rice cooked in chicken broth and combined with Andouille sausage, green pepper, celery, onion and seasonings. This is a great tasting meal that is ready to eat in about 30 minutes.
In a medium saucepan over medium
heat, combine the rice with the 46 oz.
of chicken broth. Bring to a boil, stir
and reduce to a simmer. Cover and
cook on low for 20 minutes with a lid.
While the rice cooks, slice the
sausage into 1/4″ pieces.
Add the oil and sausage to a
large skillet over medium heat.
Cook until brown then turn the
pieces over to brown the other side.
Remove sausage to a plate and keep
warm. Leave the oil in the skillet.
Add the celery, onion, garlic powder and
green pepper to the skillet. I cooked the
green pepper separately and added it to my
husbands dish later as I do not like green pepper.
Cook over medium heat until
tender, about 5 minutes.
Season with salt and pepper.
Add the remaining 14 oz. of
chicken broth and the sausage.
Bring to a simmer over medium heat
and cook until the liquid is slightly
reduced, by about a one quarter.
Add the rice and sausage mixture to
a large bowl and toss until combined.
Add the parsley and toss well.
Dirty Rice With Andouille Sausage
- 2 cups long grain rice
- 46 oz. chicken broth
- 2 Tbsp. vegetable oil
- 1# Andouille sausage
- 1/4 tsp garlic powder
- 1 large onion, diced small
- 1 stalk celery, diced small
- 1 medium green pepper, diced small
- 1 tsp Kosher salt
- 1/2 tsp pepper
- 1 – 14 oz. can of chicken broth
- 1/4 cup dried parsley
- In a medium saucepan over medium heat, add the 46 oz. of chicken broth and the rice. Bring to a boil, stir and reduce to a simmer. Cover and cook on low for 20 minutes.
- While the rice cooks, slice the sausage into 1/4″ pieces.
- In a large skillet over medium heat, place the oil and sausage. Brown the sausage then turn over and brown the other side. Remove sausage to a plate and cover to keep warm. Leave the oil in the skillet.
- Add the onions, celery, green pepper and garlic powder to the skillet cooking over medium heat until tender, about 5 minutes.
- Season with the salt and pepper.
- Add the remaining 14 oz. of the chicken broth and the sausage.
- Bring to a simmer and cook until the liquid is reduced by about one quarter.
- In a large bowl add the rice and sausage mixture. Toss to combine.
- Add the parsley and toss to combine then serve.
Categories: Broth, Rice, Sausage/Kielbasa, Spices/Seasoning, Vegetables/Slaws/Salads
I could eat that all day!!
I split the whole thing with my husband and put green peppers in his. It took me 3 times eating my half to finish it. I ate it hot the first night then cold the other times…so good! Thanks John!
Awesome! I’d cut up jalapeños and add a bit of hot sauce.
OHHHHH yes that would be wonderful!!!! Or I may just dump some of my homegrown dehydrated jalapeno powder in it! More inspiration from you. Thanks!
Despite the rather horrid name for this dish it works well and enjoyed it with company.used real meat sausages rather than processed and added mushrooms but otherwise as you advised in recipe I followed to the letter. Thank you.
Thank you so much for letting me know!!! I’m so glad you liked it!❤
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Thank you it is very tasty!
This brought back some happy memories of being in New Orleans for Mardi Gras several decades ago. Sounds great!
I am so jealous! We were there but not for Mardi Gras. We did go through the warehouse where all of the floats were stored though. Thank you Angela!
Thus recipe sounds and looks so
Thanks SO much!
I like that dish – we used to eat Cajun food at Fishbones back in the day – perfect for Mardi Gras coming up!
Now that surprises me Linda! I didn’t figure you would like spicy!
Oh, I do like spicy Diane – I just never fix it for myself. Right now the Windows 10 laptop has been sitting on my glass-topped stove since last Summer (the computer guy still has not put us on Windows 10) … I have nowhere else to plug it in, so every time I need to use the stove, I have to put it on a table in the middle of the kitchen.
Now if you could get the computer to cook for you!!! I will send it the recipes. 😂
That’s what I need … I’d be all set Diane. I can’t burn anything that way. 🙂
Definitely making this soon! Yum! 😋
Enjoy we love it!!!! Thanks Camie!
It was interesting to read this recipe. I fix many meals we call “one dish” because the entire meal, like this one, is a mixture on one dish. They all are very similar to your recipe: they have sauteed vegetables, meat, and rice. The variations are just the meat – anything left over and the spices depending on the meat or my mood. I might cook the rice in water or chicken broth or beef broth, again depending on my mood and the meat and spices. I am just as likely to add any vegetable I find in the drawer depending on the overall flavor I seek. I frequently use diced carrots as well. i have added beans or peas at times.
Isn’t it crazy how just a little variation can make an entirely different tasting meal? It took me years to realize this. I can’t believe how different rice can taste depending on what liquid you use to cook it in too. Enjoy your week!
Oh my, this brings back memories from when I lived in Houston Texas and had easy access to Cajun food as well as would frequently visit New Orleans on business trips! I think I once tried to make dirty rice. Your recipe looks do-able!
Oh my New Orleans was one of my favorite vacations! I could go back there anytime. Yes, you can do this it is very easy and delicious!!! Thank you Tierney!
Diane, I made this last night but used some smoked sausage that I had and needed to use. It was so delicious! Aaron ate 3 helpings!!! I love your recipes!
OMG I guess Aaron liked it…lol Thanks for telling me it means a lot Patty!🧡
He sure did! Success!