This Louisiana-inspired dirty rice includes some seasonal favorites like jalapeño peppers, green onions and crawfish tails. Tip: For added flavor, cook rice in beef broth instead of water, then fluff and let cool completely before incorporating.
Ingredients
- 2 cups cooked rice, fluffed and cooled
- ¼ cup olive oil
- ½ yellow onion, diced
- 1 Fresno or jalapeño pepper, de-seeded and chopped
- ½ green bell pepper, diced
- 2 large cloves garlic, minced
- 1–2 teaspoons chopped Italian parsley leaves
- 1 pound fresh Cajun sausage (or ground beef or pork generously seasoned with Creole seasoning)
- 1 pound crawfish tails, rinsed
- ¼ cup green onions or chives, chopped
- Creole seasoning, to taste
- Salt and pepper, to taste
- 1 teaspoon gumbo filé (optional)
Preparation
In a Dutch oven or deep cast-iron skillet, heat oil over medium-high heat. Add onion, jalapeño and bell pepper, then season with salt and pepper. Sauté until onions are soft and translucent, then add the garlic and parsley. Continue sautéing about 5–7 minutes, until everything is fragrant and cooked through.
Stir in the sausage and break it up with your spoon. Spread the sausage and veggies into an even layer, then let cook undisturbed at medium-high heat for 3–4 minutes, until the sausage is dark brown and slightly sticking to the bottom of the pot.
Add crawfish tails and stir to combine. Season with Creole seasoning and gumbo filé, then turn heat to low. Fold in the rice, 1 cup at a time. Once everything is combined, remove from heat and serve in bowls. Top with chopped chives. Enjoy!
