Dirty rice was a meal we made often when I was growing up. It is a quick meal that only takes a few ingredients. This classic Cajun dish is called dirty, because the process of cooking it with various ground meats, broth, and spices can cause the rice to look dirty. I always use ground pork, but you may find recipes with beef, chicken, or a mixture. I grew up cooking the entire meal in one pot but have since changed that so that I can reduce the fat in my dish. Plus, we had our own hog processed a year or so ago and it came back full of a lot of salt and spices. By cooking and draining out that extra fat I am able to reduce the spices in the dish and control the flavor a little better. Before using our own sausage, I would just buy a package of Jimmy Dean breakfast sausage. Just don’t get the maple flavor for this recipe. It’s delicious just not in this savory dish. I also use my own chicken broth and it tends to have enough salt that I don’t need to add more to the dish. Feel free to add any extra to your dish as desired but be sure to taste first. Using the chicken broth also keeps it a little lighter in color. If you choose to use beef broth it will be darker. I posted the directions for cooking in a pot on the stove or a pressure cooker.
You can use your pressure cooker to cook the entire dish, but I find it easier to just sauté the vegetables and meat in a sperate pan before adding it to the pressure pot. This is just a personal preference. I find using my instapot so much easier to cook rice. I can set it and walk away without worrying about my rice burning. Which brings up an important part. Always rinse your rice!! This removes any starch that was added to the rice to prevent caking during the packaging process. You don’t need that extra starch in your dish, so rinse it. I use Jasmine rice over any other type, even though I grew up on long grain. I like the texture Jasmine rice has and how it cooks. Just don’t use any instant rice in this dish. It won’t cook the same with the amount of water and broth listed. Finally, I add my own Cajun seasoning mixture. I make a jar and keep it in the cabinet to use on recipes like this. There are other brands out there you can use, but if you want a good home mix you should try using your own home mixture. You can add more than the amount I put in the recipe, but I would try the amount listed and then add after it’s cooked if you think it needs more. I hope this recipe becomes one of your favorites. Enjoy!
- 2 pounds ground pork sausage
- 2 cups jasmine rice
- 1 cup diced onion
- ½ cup diced celery
- 1 tbsp minced garlic
- 1 tsp Cajun seasoning
- 2 tbsp parsley flakes
- 2 cups chicken broth
- 1-2 cups water
- In a deep pan or pot with a lid brown the sausage, drain off excess fat, and set meat aside. Using the same pan sauté onions, celery, and garlic with roughly a cup of water to prevent burning. The water should just cover the onions and celery. When the onions and celery begin to soften, and the water has almost cooked out add the celery and Cajun seasoning. Cook until all the water is gone then add the meat back in with the onions. Cook for a minute and fully mix the meat and onions together.
- Rinse out your rice and add it to the meat mixture. Add 2 cups broth and any additional water to fully cover the rice about ¼ over the top. Bring mixture to a boil, then reduce to a low simmer. Cover and cook roughly 15 minutes. When done all the water will have cooked out. Remove from heat, fluff, and serve with favorite vegetable.
- If using a pressure pot, rinse the rice and place it into the empty pot. Add your broth and then any additional water to cover the rice about a ¼ inch over the top. (I use my finger to measure. Touching the rice with the tip of my finger, the water will completely cover my fingernail to my skin.) Once water is at the correct spot I add in the meat and onion mixture. Cover with lid and set on rice setting for 15 minutes. Quick release the steam when done, fluff with spoon, and then serve.