Dirty Rice Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, combine the rinsed rice, chicken stock, 1 tsp salt, and the bay leaf. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork and discard the bay leaf.

While the rice cooks, heat a large heavy skillet or Dutch oven over medium-high heat. Add the vegetable oil and 1 tbsp butter.

Add the andouille or smoked sausage (sliced into 1/4-inch rounds). Cook until browned and some fat renders, 3–4 minutes. Transfer half the sausage to a plate and set aside (you’ll return it later).

Add the ground pork and ground beef to the skillet with the remaining fat. Use a spoon to break the meat into small crumbles. Cook, stirring occasionally, until well browned and no longer pink, 6–8 minutes. If the pan becomes dry, add a splash (1–2 tsp) of oil.

Season the meat mixture with paprika, thyme, 1 tsp cayenne, and 1 tsp black pepper. Stir to combine and let spices bloom in the fat for 30–60 seconds.

Add 1 tablespoon Worcestershire sauce and 1 teaspoon hot sauce, stir, then reduce heat to medium-low.

Push the meat to one side of the skillet. Add the diced onion, celery, and green bell pepper to the cleared side (if needed add up to 1 tsp oil). Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Then mix the vegetables into the meat thoroughly.

Stir in the sliced scallions (reserve a few for garnish). Cook for another minute to combine flavors.

Reduce heat to low. Add the cooked, fluffed rice to the skillet in batches, gently folding to combine with the meat and vegetables. Break up any rice clumps so the mixture is evenly distributed.

Taste and adjust seasoning: add the 1/2 tsp kosher salt (or more to taste), additional black pepper, and an extra splash of Worcestershire or hot sauce if desired.

Return the reserved browned sausage to the pan and stir to warm through.

Cook, stirring occasionally, on low for 3–5 minutes so flavors marry and any excess moisture evaporates. If mixture seems dry, add 1–2 tbsp chicken stock.

Remove from heat. Stir in chopped fresh parsley and the remaining sliced scallion greens. Adjust final seasoning.

Serve hot as a side. Garnish with extra scallion slices and a grind of black pepper.