Dirty Rice Recipe

Rinse the rice under cold water until the water runs mostly clear. Drain well.

In a medium saucepan, bring 3 cups chicken stock, bay leaf and 1 tsp salt to a gentle boil. Add the rinsed rice, stir once, reduce heat to low, cover and simmer for 15–18 minutes or until liquid is absorbed and rice is tender.

Remove from heat and let rice sit, covered, for 5–10 minutes. Fluff with a fork and discard the bay leaf.

While the rice cooks, heat a large skillet or heavy sauté pan over medium-high heat. Add 1 tablespoon vegetable oil.

Add the diced andouille/smoked sausage. Brown for 3–4 minutes, stirring occasionally, until edges are crisp. Use a slotted spoon to transfer the sausage to a bowl and reserve the rendered fat in the pan.

If the pan is dry, add remaining 1 tbsp oil. Add ground pork and ground beef to the hot pan in a single layer. Let brown undisturbed 2 minutes, then break up with a wooden spoon. Cook until no pink remains and meat is well browned, 5–7 minutes.

Season the meat with 1 tsp Creole/Cajun seasoning, 1/2 tsp smoked paprika and 1/4 tsp black pepper as it cooks. Spoon off and discard any excess fat if there is more than about 1–2 tbsp left.

Return the browned sausage to the pan and stir to combine with the ground meats.

Push the meat to one side of the pan or transfer to a plate briefly and add 1 tbsp butter to the cleared space. Add the diced onion, bell pepper and celery (the 'Holy Trinity'). Sauté over medium heat until vegetables soften and begin to brown at the edges, about 6–8 minutes.

Add the minced garlic and sauté 30–45 seconds until fragrant, then mix vegetables into the meat.

Stir in the remaining 1 tsp Creole seasoning, 1/2 tsp smoked paprika (if using extra), 1 tsp dried thyme, 1 tbsp Worcestershire sauce and 1 tsp hot sauce. Taste and adjust seasoning — add up to 1/2 tsp additional salt and more black pepper or hot sauce as desired.

Cook everything together 2–3 minutes to allow flavors to meld and liquids to reduce slightly. If the mixture seems dry, add 2–3 tablespoons of chicken stock from the rice pot to loosen and deglaze the pan, scraping up browned bits.

Fold the fluffed rice into the meat and vegetable mixture in the pan. Stir gently but thoroughly to combine, breaking up any clumps. Cook over low heat 2–3 minutes to heat through and marry flavors.

Stir in chopped parsley and sliced scallions, reserving a little scallion for garnish. Adjust seasoning one last time.

Serve hot with extra scallions and lemon wedges on the side. Offer hot sauce at the table for those who want more heat.