![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/one-pot-dirty-rice/&media=https://blythesblog.com/wp-content/uploads/2017/08/fullsizeoutput_16e6-1920x850.jpeg&description=Dirty rice is a traditional Cajun and Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. This version skips the chicken livers, which I suppose makes it a Not-So-Dirty-Rice! This spicy One Pot Dirty Rice is a great weeknight meal served with cornbread. data-pin-do=)
One Pot Dirty Rice
August 22, 2017
Dirty rice is a traditional Cajun and Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. This version skips the chicken livers, which I suppose makes it a Not-So-Dirty-Rice! This spicy One Pot Dirty Rice is a great weeknight meal served with cornbread.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 6 - 8 Servings
Ingredients
12 ounces cooked andouille chicken sausage, diced
2 medium celery stalks, diced (about ⅔ cup)
1 medium green bell pepper, seeded and diced
2 cloves garlic, finely chopped
1 teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
⅛ teaspoon cayenne pepper (optional)
Directions
1Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the sausage and cook until browned, about 6 minutes. Using a slotted spoon, remove the sausage to a plate; set aside.
2Reduce the heat to medium. Add the onion, celery, and bell pepper to the fat in the pot and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the rice, garlic, bay leaf, salt, oregano, thyme, black pepper, and cayenne if using. Cook, stirring occasionally, until the rice makes a crackling sound, about 3 minutes.
3Add the broth, water, and reserved sausage and scrape up any browned bits from the bottom of the pot. Bring to a boil. Stir the rice and spread into an even layer. Reduce the heat to medium-low, cover, and simmer 10 minutes. Stir the rice, cover again, and cook undisturbed until the rice is tender, 5 to 10 minutes more. Remove from the heat and let sit covered 5 minutes for the rice to steam. Fluff the rice with a fork and season with more salt and pepper as needed. Sprinkle with the scallions and serve.
0 Reviews
This site uses Akismet to reduce spam. Learn how your comment data is processed.
