Description
This Easy Sausage Rice Recipe, also known as Cajun Dirty Rice, is a flavorful and comforting dish featuring browned ground pork sausage sautéed with a homemade roux, aromatic spices, and garlic, combined with tender cooked white rice. Perfect for a quick weeknight dinner or a hearty side, this Cajun classic brings a perfect balance of spice and richness that’s both simple to prepare and deeply satisfying.
Ingredients
Units
Scale
Roux
- 4 tablespoons unsalted butter
- 2 tablespoons flour
Sausage Mixture
- 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
Rice and Garnish
- 3 cups cooked white rice
- 2 scallions, thinly sliced for garnish (optional)
Instructions
- Make the Roux: In a small skillet over medium heat, combine the butter and flour. Whisk continuously until the mixture turns a medium to dark brown color, about 5 minutes. Set the roux aside off the heat to prevent burning.
- Cook the Sausage: Heat a Dutch oven or large thick-bottomed skillet over medium heat. Add the ground pork sausage along with cumin, black pepper, and paprika. Sear the sausage, stirring and breaking it up into crumbles, allowing it to brown well. Bits may stick to the pan, which adds flavor.
- Deglaze the Pan: Pour in 1/2 cup of chicken stock, using a wooden spoon to scrape and lift all browned bits from the bottom of the pan. This adds depth of flavor to the dish.
- Add Garlic: Stir in the minced garlic and cook just until fragrant, about 1 minute, being careful not to burn it.
- Incorporate the Roux: Add the prepared roux to the sausage mixture and stir to combine, thickening the sauce and enriching the flavor.
- Simmer with Remaining Stock: Cook uncovered for 10 minutes, gradually adding the rest of the chicken stock slowly so the mixture remains moist and does not dry out. Stir occasionally to prevent sticking.
- Combine Rice and Heat Through: Stir in the cooked white rice until all components are well mixed and the rice is warmed through.
- Serve and Garnish: Serve hot, garnished with thinly sliced scallions if desired for a fresh, colorful touch.
Notes
- Leftover rice works perfectly in this recipe, making it a great way to use what you have.
- While ground pork sausage is traditional, you can substitute hamburger or another sausage based on preference.
- Double the recipe easily for larger groups or meal prep.
- This dish freezes well—pre-portion and freeze for quick future meals.
- Adjust the spice level to your liking by modifying the paprika or adding other spices.
