Thursday, August 25, 2011

Cajun Dirty Rice

Well, it’s day 2 of our trek toNew Orleans. Last night we spent the night inTallahasseewith a friend of mine from college! It’s always fun catching up with old friends!It was also super nice to cut the trip in half! 6 hours and 6 hours are SO much more manageable than 12 hours all at once! Anyhow, we hope to get into the Big Easy just in time for lunch so we can hit up a local restaurant for some Cajun fare! Yippee! Then we’ll spend the afternoon exploring the French District! PS- Thanks for all of your fabulous suggestions… we can’t wait to check some of them out!

Okay, so since we covered Po Boy’s yesterday, today I’m bringing you another typical Cajun dish: dirty rice. A lot of New Orleans-Cajun cooking starts with what they call “The Holy Trinity” which is green bell pepper, onion, and celery. Dirty rice is no exception! Traditionally, this Cajun rice gets it’s “dirty” color from chicken liver (; however, I opted for some Cajun Andouille sausage instead! Because that’s how I roll. Liver skeeves me.

Anyhow, this rice is DELICIOUS. A little smoky from the Andouille, a little spicy from the Cajun spices, all in all – absolutely scrumdeedlyumtious (yes, it’s a word).

Eat the dirty rice alone, or top it with a piece of blackened fish or chicken. Either way, you won’t be disappointed! 

Up tomorrow for Cocktail Friday: The Hurricane! Do NOT miss it. It was IN.CRED.IBLE.

Also, to keep updated with what I’m up to at IFBC & in New Orleans: follow me on Twitter -and- check back here (I may or may not have a chance to post over the weekend)! 

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Cajun Dirty Rice

Yield: 6 cups of rice

Prep Time: 10 minutes

Cook Time: 30-45 minutes

Total Time: 40-55 minutes


2 tablespoons canola oil
1/2 large onion, diced (about 1 cup)
1 large green bell pepper, seeded and diced (about 1 cup)
2 large celery stalks, diced (about 1 cup)
12 ounces Cajun style Andouille sausage, quartered and diced (we used Aidells brand)
1 - 2 tablespoons Cajun seasoning (we used 2 because we like an extra kick!)
2 cups Basmati rice
3 cups low sodium chicken broth
1 cup water
2-3 scallions, chopped (for garnish)


Over medium-high heat, preheat canola oil in a pot that has a tight fitting lid. Add the onion, peppers, and celery. Saute until they begin to soften; about 3-4 minutes. Add the Andouille and saute for and additional 3-4 minutes. Allow them to heat and caramelize on the edges a bit. Mix in the cajun spices.

Next, add the rice, chicken broth, and water. Bring to a boil (Stirring often). Put lid on and reduce heat to as low as it'll go. Allow to cook untouched for 20 minutes. Remove lid and fluff with a fork.

Eat as is topped with a few chopped scallions, or add a nice piece of blackened fish or chicken!

Source: My Life as a Mrs Original

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19 Responses to “Cajun Dirty Rice”

  1. 1

    Hester aka The Chef Doc — August 25, 2011 @ 7:04 pm

    MMM! Totally yummy and delicioso 😉

  2. 2

    Sandra — August 25, 2011 @ 7:40 pm

    This was a staple meal when I was growing up. Both my parents were from Louisiana. We called it rice dressing and boy was it good!

    • Kristina replied: — September 2nd, 2011 @ 2:54 pm

      i like that name!

  3. 3

    Kelly — August 25, 2011 @ 8:34 pm

    Tina this recipe looks delicious, I love your pictures!! 🙂

    • Kristina replied: — September 2nd, 2011 @ 2:54 pm

      thanks girl!

  4. 4

    Kim Bee — August 26, 2011 @ 1:10 am

    Oh so yummy. I would love a plate of this right now.

  5. 5

    Sasha @ The Procrastobaker — August 26, 2011 @ 6:04 am

    Im back off to uni at the end of sept so recipes like this are just plain brilliant! Sounds absolutely gorgeous, easy and so flavoursome – what more can you ask for 🙂

    • Kristina replied: — September 2nd, 2011 @ 2:55 pm

      So glad this will come in use for ya! Good luck with school!

  6. 6

    Kay Ecker — August 27, 2011 @ 4:44 am

    So jealous you are going to New Orleans! We were just there last month and loved it! You really can’t beat the food. You did a great job making this dirty rice, yum :o)

    • Kristina replied: — September 2nd, 2011 @ 2:55 pm

      Thanks Kay!

  7. 7

    kita — August 27, 2011 @ 6:05 pm

    Oooh I am drooling right now. This looks so comforting and belly filling right now.

  8. 8

    Katie — August 29, 2011 @ 1:13 pm

    Oh YUM! This sounds absolutely wonderful…

  9. 9

    Kat @ Big Apple Little Kitchen — August 29, 2011 @ 3:43 pm

    I love Southern rice dishes. I’ll have to put this one on the culinary to-do list!

  10. 10

    Vicky — March 15, 2012 @ 9:28 am

    Looks delicious. Thinking of making this for dinner tonight with the addition of some dark red kidney beans!

  11. 11

    Barbi — November 25, 2012 @ 8:33 pm

    WOW! Used about 1 and a half tablespoons of homemade cajun seasoning: although sweating profusely with watery eyes and a runny nose from the spices found we could not stop eating it! Call me a lightweight but would definitly make this recipe again and use maybe one half to three quarter tablespoon of cajun seasoning. A KEEPER! Thank you!

  12. 12

    Debbie — February 23, 2013 @ 12:23 am

    This looks and sounds yummy! What brand of Cajun Spices did you use? Can you recommend some brands that are really good? I have little experience with Cajun spices. Thanks!

  13. 13

    Food swap: Dirty Rice | Cooking on the Lam — September 11, 2013 @ 9:16 pm

    […] Tweaked from My Life as a Mrs […]

  14. 14

    Recipe – Authentic Cajun Dirty Rice | — April 26, 2014 @ 1:56 am

    […] Variations • Creole Dirty Rice • Cajun White Beans & Rice • Healthy Cajun Dirty Rice – a healthier version (if there is such a […]

  15. 15

    kurt — May 21, 2015 @ 1:19 am

    being a bachelor, I usually just buy Zatarans mix, and I haven’t seen any cajun spice mix in a jar up here in minneapolis. So, if you could suggest a mix I can make myself, such as garlic powder, onion powder, ceyanne, cummin and whatever else in proportions , I would love that. but you deffineitely seem to have all the right ingredients in the right proportions. Want to make some soon.

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