Dirty Rice Recipe

Rinse and cook rice

Rinse 1.5 cups long-grain white rice under cold water until water runs mostly clear. Drain. In a medium saucepan, combine rinsed rice, 3 cups chicken broth, 1 bay leaf and 1/2 teaspoon salt. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes; discard bay leaf and fluff with a fork.

Prepare meats

While rice cooks, slice the Andouille or smoked sausage into 1/4-inch rounds and then halve them if preferred. Chop bacon into 1/2-inch pieces.

Heat a large heavy skillet or Dutch oven over medium heat. Add bacon pieces and cook until fat renders and edges are crisp, 5–7 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving rendered fat in the pan.

Increase heat to medium-high, add the sliced sausage and cook, stirring occasionally, until well browned and caramelized in places, about 4–5 minutes. Remove sausage to the plate with bacon, leaving drippings in the pan.

Add ground pork to the hot pan. Break it up with a spatula and cook until browned and no longer pink, about 5–6 minutes. Season lightly with 1/4 tsp of the salt and a pinch of black pepper while cooking. Use a slotted spoon to transfer browned pork to the plate with bacon and sausage, leaving as much fat in the pan as possible.

Reduce heat to medium and add 1 tablespoon vegetable oil and 1 tablespoon butter to the pan if the pan looks dry (use less if plenty of drippings remain). Add the diced onion, green bell pepper and celery (the Cajun 'holy trinity'). Sauté, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, stirring constantly to prevent burning.

Return the cooked ground pork, bacon and sausage to the pan with the softened vegetables. Stir to combine and distribute meats evenly.

Sprinkle 1 tablespoon Cajun or Creole seasoning, 1 teaspoon paprika, 1/2 teaspoon dried thyme, remaining 1/2 teaspoon salt (adjust to taste), 1/2 teaspoon black pepper, 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce (optional) over the mixture. Stir and cook for 2–3 minutes to toast the spices and marry flavors.

Add the cooked, fluffed rice to the skillet. Toss gently to combine, breaking up any lumps of rice and ensuring the rice is evenly coated with the seasoned meat-vegetable mixture. If the mixture seems dry, add up to 2 tablespoons reserved chicken broth or water to loosen — add gradually until desired consistency is reached.

Taste and adjust seasoning with additional salt, pepper or Cajun seasoning as needed. Stir in 2 tablespoons chopped fresh parsley and 2 sliced scallions, reserving a small amount for garnish.

Cook another 2–3 minutes over medium heat so the flavors meld and the dirty rice is heated through and slightly crisp in spots at the bottom, if desired.

Remove from heat and let sit 2 minutes. Serve hot, garnished with remaining parsley and scallions.