Cajun Smothered Sausage and Dirty Rice Skillet
This Cajun smothered sausage and dirty rice skillet cooks andouille sausage, ground beef, and long grain rice together in one pan with Creole seasoning and chicken broth. Ready in 30 minutes.
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Ingredients
- 1 lb smoked sausage or andouille sliced
- 1 tbsp olive oil if needed
- 1/2 onion diced
- 1/2 bell pepper diced
- 1 tbsp minced garlic
- 1 lb ground beef or ground pork
- 2 tbsp Creole Trinity and Herb seasoning
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
- 1 tbsp Worcestershire sauce
- 1 cup long grain white rice uncooked
- 3 cups Beef broth
- Green onions and hot sauce for serving
- 1 1/2 tbsp Tomato paste
Instructions
- In a deep skillet over medium-high heat, cook the sliced sausage until browned and slightly crispy, about 4 to 5 minutes. Remove and set aside, leaving the drippings in the pan.
- In the same pan, add the ground beef or pork and cook, breaking it up, until about halfway browned, about 5 to 6 minutes.
- Add the diced onion, bell pepper, and minced garlic to the meat. Cook for 3 to 4 minutes until softened and fragrant.
- Stir in the Creole Trinity and Herb, Cajun seasoning, Worcestershire sauce, tomato paste, salt, and pepper. Cook for 1 to 2 minutes until the seasonings are toasted and well distributed.
- Stir in the uncooked rice, let toast 4-5 minutes. Pour in 2 cups of the beef broth, and add 1/4 cup more at a time if needed. Bring to a simmer, cover, and cook for about 15 minutes, stirring occasionally, until the rice is tender and has absorbed most of the broth.
- Return the browned sausage to the skillet and fold it in. Let everything cook together for 2 to 3 minutes until the sausage is warmed through and the flavors come together.
- Top with sliced green onions and hot sauce. Serve directly from the skillet.
