It’s that time of the year when I’m craving comfort food. Anyone else? I love to cook heartier dishes in the winter months, and this cajun recipe is perfect if you love a dish full of flavor.

In my family, we call this “Dirty Rice” but I’ve seen others refer to it as jambalaya. When I asked my mom where she got the recipe from, she told me it was from one of her good friends. Her friend’s grandfather was the one who came up with the recipe, and they called it “Papa’s Jambalaya.” She said it was always a favorite and the secret was to double the sausage. I love it when there’s a story behind a recipe!

Anyways, this recipe is super simple and couldn’t be easier to make. You could serve it as an entree or a side dish. If you’re serving it as an entree, I would say it could feed 4 people. If you’re serving it as a side dish, I’d say 6-8 people.

This recipe would be PERFECT for Mardi Gras! You could have a Cajun spread full of creole, jambalaya, dirty rice and French bread. I’m getting hungry just thinking about it!

Cajun Dirty Rice

Print Recipe

Prep Time 10

Cook Time 45

Course Main Course, Side Dish

Servings 6 people

Ingredients

1 package Andouille Sausage, chopped into slices
1 cup rice
1 can (10½ oz) beef broth
½ can (5 oz) water
2 T celery, chopped
2 T parsley, chopped
2 T green onion, chopped
1 teaspoon salt
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
½ teaspoon red pepper

Instructions

Preheat oven to 375°F.
Wash the rice thoroughly. If you don't wash the rice, the dish will be sticky.
Combine all ingredients in an oven safe casserole dish (2.5 qt). I recommend using something that has a lid.
Place the casserole dish in the oven and bake uncovered for 45 minutes.
If there is still liquid left at 45 minutes, continue baking until all liquid is evaporated.
After it's done cooking in the oven, remove from the oven and stir thoroughly.
Cover the casserole dish until it is time to serve.