Description
This Easy Sausage Rice Recipe, also known as Cajun Dirty Rice, is a flavorful and comforting dish featuring seasoned ground pork sausage mixed with a rich roux, aromatic spices, and fluffy cooked white rice. Perfect as a hearty main or a satisfying side, this recipe offers a balance of smoky, spicy, and savory flavors inspired by Cajun cuisine.
Ingredients
Units
Scale
Roux
- 4 tablespoons unsalted butter
- 2 tablespoons flour
Sausage and Seasoning
- 1 pound ground pork sausage
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 3/4 cup chicken stock, divided
- 3 cloves garlic, minced
Other
- 3 cups cooked white rice
- 2 scallions, thinly sliced for garnish (optional)
Instructions
- Make the Roux: In a small skillet over medium heat, combine 4 tablespoons unsalted butter with 2 tablespoons flour. Whisk continuously until the mixture darkens to a medium to dark brown color, approximately 5 minutes. Remove from heat and set aside.
- Cook the Sausage and Spices: Heat a Dutch oven or heavy-bottomed large skillet over medium heat. Add 1 pound ground pork sausage along with 1 teaspoon ground cumin, 1/2 teaspoon black pepper, and 1 teaspoon paprika. Cook, breaking the sausage into crumbles and allowing it to sear and brown, while stirring occasionally. Let browned bits stick to the pan for flavor development.
- Deglaze the Pan: Pour in 1/2 cup of the chicken stock to the pan to deglaze. Scrape the bottom with a wooden spoon to lift all the browned bits and blend them into the mixture, enriching the flavor.
- Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Incorporate the Roux: Add the prepared roux to the sausage mixture, stirring well to combine thoroughly.
- Simmer and Add Remaining Stock: Cook the mixture uncovered over medium heat for 10 minutes, gradually adding the remaining 1/4 cup chicken stock little by little to keep the mixture moist without drying out. Stir occasionally to ensure even cooking.
- Add the Rice and Warm Through: Stir in 3 cups cooked white rice, mixing everything until the rice is heated through and well incorporated with the sausage mixture.
- Garnish and Serve: Optional – garnish with thinly sliced scallions before serving to add fresh color and mild onion flavor.
Notes
- Leftover rice works perfectly for this recipe and is highly recommended.
- Ground pork sausage is preferred, but hamburger or other sausage varieties can be substituted.
- Double the recipe to serve larger gatherings.
- This dish freezes well; store leftovers in airtight containers.
- Adjust the seasoning and spices to make the dish more or less spicy according to preference.
