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Kielbasa Cajun Dirty Rice

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Kielbasa Cajun Dirty Rice

Kielbasa Cajun Dirty Rice
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
This is my husband's favorite dinner--he eats bite after bite of the sausage studded spicy rice, then cools it down with the chilled Creamy Coleslaw.


  • 1 tablespoon vegetable oil
  • 1 pound Kielbasa sausage, cut into 1/4-inch thick rounds
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 rib celery, chopped
  • 1 large clove garlic, finely chopped
  • 1/2 teaspoons cayenne pepper
  • 1 3/4 cups reduced sodium chicken broth, a 14-ounce can
  • 1/3 cup water
  • 1 1/4 cups long-grain white rice
  • 4 scallions, thinly sliced


  • Heat oil in a wide 5 to 6-quart heavy pot over moderate heat until it shimmers, then brown sausage in 2 batches, turning, about 3 minutes per batch. Transfer sausage as browned to a bowl. Cook onion, bell pepper, and celery in fat remaining in pot over moderately low heat, stirring occasionally, until pepper is softened, about 6 minutes. Add garlic and cayenne and cook, stirring, 1 minute. Add broth and water and bring to a boil. Stir in rice and bring to a rolling boil. Cover rice, then reduce heat and cook over low heat, undisturbed, until liquid is absorbed and rice is tender, 15 minutes. Remove from heat and let stand 5 minutes, covered.
  • Fluff rice with a fork and stir in sausage, scallions and salt and pepper to taste.