Mardi Gras Beef Sausage Rice (Print Version)

Flavorful Cajun-style beef sausage and rice dish with aromatic vegetables and bold seasoning.

# What You Need:

→ Proteins

01 - 12 oz beef sausage, sliced into 1/2-inch rounds
02 - 8 oz ground beef

→ Vegetables

03 - 1 medium yellow onion, finely diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 2 green onions, thinly sliced for garnish
08 - 2 tablespoons fresh parsley, chopped for garnish

→ Grains

09 - 1 1/4 cups long-grain white rice, uncooked

→ Liquids

10 - 3 cups low-sodium chicken broth

→ Spices & Seasonings

11 - 1 1/2 teaspoons Cajun seasoning
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon black pepper
15 - 1/4 teaspoon cayenne pepper
16 - 1 bay leaf
17 - Salt, to taste

→ Oils & Other

18 - 2 tablespoons vegetable oil

# How to Make It:

01 - Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
02 - Add the sliced beef sausage and cook for 3 to 4 minutes until browned. Remove sausage with a slotted spoon and set aside.
03 - Add ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
04 - Add the diced onion, bell pepper, and celery. Sauté for 5 to 6 minutes, until vegetables are softened.
05 - Stir in the garlic and cook for 1 minute until fragrant.
06 - Add the rice to the pan, stirring to coat it in the oil and vegetables. Toast for 2 to 3 minutes.
07 - Return the sausage to the pan. Sprinkle in the Cajun seasoning, smoked paprika, dried thyme, black pepper, cayenne pepper, and salt. Mix well.
08 - Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 22 minutes, or until rice is tender and liquid is absorbed.
09 - Remove from heat and let stand, covered, for 5 minutes. Discard bay leaf. Fluff rice with a fork. Garnish with green onions and parsley before serving.

# Expert Hints:

01 -
  • This rice dish comes together in under an hour but tastes like it simmered all day
  • Its a crowd-pleasing one-pot meal that feeds a hungry crowd without breaking the bank
  • The spices build layers of flavor that make every bite better than the last
02 -
  • Resist the urge to peek while the rice simmers, that steam is doing essential work
  • Letting the rice rest off the heat for those 5 minutes makes the difference between gummy and fluffy
  • The rice will continue to absorb liquid as it rests, so don't worry if it looks slightly loose when you turn off the heat
03 -
  • Use a heavy-bottomed pot to prevent scorching the rice at the bottom
  • Taste your rice after 20 minutes and add more broth if it's still crunchy
  • Let the Cajun seasoning bloom in the hot oil with the vegetables for maximum flavor

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