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Get ready to savor the rich, bold flavors of this Sausage Dirty Rice recipe! Packed with savory sausage, aromatic vegetables, and a kick of Cajun spice, this dish is a hearty and satisfying meal that brings the taste of the South right to your table. Perfect for a cozy dinner or a gathering with friends, this Sausage Dirty Rice is sure to become a favorite in your recipe collection.
I first discovered Sausage Dirty Rice during a trip to New Orleans, where the vibrant food scene left a lasting impression on me. The combination of spices, vegetables, and meat in one pot was something I couldn’t resist recreating at home. Over time, I’ve tweaked the recipe to suit my taste, and now it’s a staple in my kitchen. There’s something magical about how the simple ingredients come together to create such a flavorful dish.
Now, let’s get ready to cook this delicious Sausage Dirty Rice!
What to Expect
- Time: Approximately 40 minutes
- Difficulty: Easy
Before You Begin
Before you start cooking, make sure you have all your ingredients prepped and ready to go. Dice the onions, bell peppers, and celery, and mince the garlic. Wash and rinse the rice thoroughly to remove any excess starch. Having everything prepared will make the cooking process smooth and enjoyable.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Beef breakfast sausage, skins removed | 11oz |
| Yellow onion, diced | 1 cup |
| Green bell pepper, diced | 1 cup |
| Celery (about 1-2 stalks), diced | 3/4 cup |
| Garlic cloves, minced | 4 |
| Cajun spice | 2 teaspoons |
| Uncooked long grain white rice such as basmati, washed and rinsed | 1 cup |
| Low-sodium chicken broth | 2 cups |
| Fresh thyme sprigs or dried thyme | 2–3 sprigs or 1 teaspoon |
| Salt to taste | |
| Black pepper to taste |
Step-by-Step Guide
- Cook Sausage and Break into Pieces: In a large nonstick skillet, cook the sausage meat, breaking it down into small pieces with a wooden spatula. Cook until no longer pink. Drain the fat and remove to a side plate.
- Sauté Veggies: In the same skillet, sauté onion, bell pepper, and celery until the onion becomes translucent.
- Add Garlic and Condiments: Add in garlic, Cajun spice, salt, and pepper. Cook for another 30 seconds.
- Add Rice, Broth, and Herbs: Stir in the washed and rinsed uncooked rice, pour in the broth, add thyme, and return the cooked meat to the skillet.
- Bring to Boil then Simmer: Bring to a boil, cover with a lid, and reduce the heat to medium-low. Simmer for 18 minutes until all the water has evaporated and the rice is cooked.
- Garnish and Serve: Fluff the rice with a fork, remove the thyme, and serve with green onions.
Notes:
You must read the label.
- Safe: Brands like Jimmy Dean (most tubes are GF), Johnsonville (most are GF), or Aidells (Andouille).
- Unsafe: Any sausage listing “Wheat Flour” or “Cereal Binder.”
Use a carton labeled “Gluten-Free” (Pacific Foods or Kitchen Basics).
- Expert Note: If the recipe asks for a Bouillon Cube, assume it is unsafe unless the box says “Gluten Free.”
- If present: Substitute the wheat flour with Sweet Rice Flour or a GF All-Purpose Blend.
- If absent: If the recipe just uses spices and broth, you are safe.
Slap Ya Mama and Tony Chachere’s (Original) are popular and Gluten-Free. Always check the bottle.
Pointers for Perfection & How to Store
For the best flavor, make sure to use fresh thyme if possible. It adds a wonderful aroma and taste to the dish. If you’re using dried thyme, remember that it’s more concentrated, so you’ll need less. Also, don’t skip rinsing the rice—it helps remove excess starch and prevents the rice from becoming too sticky.
If you’re looking for more cozy one-pot recipes, check out this Cozy One Pot Chicken And Rice Recipe.
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Sausage Dirty Rice: Easy Weeknight Dinner
- Total Time: 35
- Yield: 8 mini pizzas 1x
- Diet: Gluten Free
Description
These Gluten-Free Mini Pizzas are the ultimate quick dinner or lunchbox savior. Made with a simple, rapid-rise dough that doesn’t require hours of proving, they bake up with crispy edges and a soft, chewy center. Customizable, kid-friendly, and ready in under 45 minutes from start to finish.
Ingredients
— The Quick Dough —
2 ½ cups gluten-free all-purpose flour blend (bread-friendly blend like Caputo Fioreglut or King Arthur is best)
1 packet (2 ¼ teaspoons) instant rapid-rise yeast (crucial for speed)
1 teaspoon sugar or honey (to feed the yeast)
1 cup warm water (110°F/45°C)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon xanthan gum (omit if your flour blend already contains it)
— The Toppings —
¾ cup pizza sauce or marinara
1 ½ cups shredded mozzarella cheese
½ cup mini pepperoni slices (optional)
Dried oregano or Italian seasoning (for sprinkling)
Instructions
1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
2. Activate the Yeast: In a small measuring cup, stir the warm water and sugar together. Sprinkle the yeast on top and let it sit for 5 minutes until frothy. (If using instant yeast, you can skip this, but it ensures a better rise).
3. Make the Dough: In a large mixing bowl (or stand mixer), combine the gluten-free flour, xanthan gum, and salt. Pour in the yeast mixture and the olive oil.
4. Mix on medium speed for 2-3 minutes. The dough will be sticky and softer than traditional wheat dough—more like a thick batter. Do not add extra flour.
5. Shape the Pizzas: Lightly oil your hands or use a spoon dipped in water. Scoop about ¼ cup of dough at a time onto the parchment paper.
6. Using wet fingers or the back of a spoon, press and flatten each mound into a 4-inch circle. Create a slightly thicker rim around the edges to hold the sauce.
7. Par-Bake (The Secret Step): Bake the plain crusts for 8–10 minutes, or until they are set and just starting to turn pale gold. This prevents them from getting soggy when you add the sauce.
8. Top the Pizzas: Remove from the oven. Spread about 1 tablespoon of pizza sauce on each crust. Sprinkle generously with mozzarella cheese and add your favorite toppings (pepperoni, veggies, etc.).
9. Final Bake: Return the pizzas to the oven and bake for another 8–10 minutes, until the cheese is melted and bubbly and the crust edges are golden brown.
10. Cool slightly before serving (the cheese will be like molten lava!).
Notes
Flour Choice: For the chewiest, most ‘real pizza’ texture, Caputo Fioreglut (gluten-free wheat starch based) is the gold standard. For a wheat-free option, King Arthur Measure for Measure works well.
Storage: These freeze amazingly well. Bake them fully, let them cool, then freeze in a ziplock bag. Reheat in a toaster oven or air fryer from frozen for a quick snack.
Topping Ideas: Keep it fun! Try BBQ chicken, ham and pineapple, or just extra cheesy garlic butter.
Muffin Tin Method: For deeper ‘deep dish’ bites, you can press the dough into the bottom of a greased muffin tin instead of a baking sheet.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Oven
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 mini pizza
- Calories: 180
- Sugar: 2
- Sodium: 320
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 6
- Cholesterol: 15
Your Burning Questions Answered!
- Can I use a different type of sausage?
- Yes, you can use turkey sausage or chicken sausage if you prefer.
- What can I substitute for Cajun spice?
- If you don’t have Cajun spice, you can make your own blend using paprika, garlic powder, onion powder, cayenne pepper, and dried herbs like thyme and oregano.
How long can I store leftovers?
: You can store leftover Sausage Dirty Rice in an airtight container in the fridge for 3-4 days. Reheat in a skillet over medium-low heat before serving.
Dig In & Enjoy!
This Sausage Dirty Rice is a delightful dish that brings warmth and flavor to any meal. Whether you’re cooking for a crowd or just treating yourself to a hearty dinner, this recipe is sure to impress. Enjoy the rich, savory flavors and the comforting aroma of this classic Southern dish.
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