Bojangles-Style Dirty Rice with Sausage and Peppers

Why You’ll Love This Recipe

• Bold, peppery flavor with savory crumbled sausage and classic Cajun aromatics.
• Restaurant-style texture: fluffy grains with meaty bits in every bite.
• Weeknight-friendly and budget-friendly, ready in about 45 minutes.
• Flexible heat level and easy pantry spices—no specialty ingredients required.

Grocery List

• Produce: Yellow onion, celery, green bell pepper, garlic, green onions, parsley
• Dairy: Unsalted butter
• Pantry: Long-grain white rice, low-sodium chicken broth, bulk pork sausage (mild or hot), neutral oil, paprika, garlic powder, onion powder, black pepper, cayenne, white pepper (optional), dried thyme, dried oregano, kosher salt

Full Ingredients

Rice

• 1 1/2 cups long-grain white rice, rinsed until water runs clear
• 3 cups low-sodium chicken broth

Meat & Aromatics

• 1 lb bulk pork sausage (mild for classic, hot for extra kick)
• 1 tbsp neutral oil (canola or vegetable)
• 1 small yellow onion, diced (about 1 cup)
• 2 ribs celery, diced (about 1/2 cup)
• 1/2 green bell pepper, diced (about 1/2 cup)
• 3 cloves garlic, minced

Cajun Spice Blend

• 2 tsp paprika (sweet or half sweet/half smoked)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper (reduce to 1/4 tsp for mild; increase to 3/4 tsp for hot)
• 1/2 tsp white pepper (optional but adds signature heat)
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp kosher salt (plus more to taste; adjust if broth is salty)

Finish & Garnish

• 1/4 cup low-sodium chicken broth (for deglazing)
• 1 tbsp unsalted butter
• 2 tbsp thinly sliced green onions
• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Cook the rice until fluffy

Rinse the rice in a fine-mesh strainer under cool water for 30–60 seconds until the water runs mostly clear. In a medium saucepan, bring 3 cups low-sodium chicken broth to a boil. Stir in the rice, reduce heat to low, cover tightly, and cook for 15 minutes. Remove from heat and let rest, covered, for 10 minutes to finish steaming. Fluff with a fork and set aside. Day-old cooked rice also works beautifully.

Step 2: Brown the sausage for deep flavor

Preheat a 12-inch heavy skillet (cast iron or stainless) over medium-high heat until hot, about 2 minutes (surface temperature about 375–400°F if using an infrared thermometer). Add the oil and the sausage, breaking it up into small crumbles. Cook, stirring occasionally, until well browned and crisp in spots, 7–9 minutes. The sausage should reach 160°F. Leave the rendered fat in the pan for the aromatics.

Step 3: Sauté the trinity

Add the diced onion, celery, and green bell pepper to the sausage. Cook over medium heat, stirring and scraping up any browned bits, until the vegetables are tender and lightly golden around the edges, 5–6 minutes.

Step 4: Add the garlic and toast the spices

Stir in the minced garlic and cook until fragrant, 30 seconds. Sprinkle the Cajun spice blend evenly over the pan. Stir and toast the spices for 30–60 seconds to bloom their flavor—avoid burning.

Step 5: Deglaze for extra savoriness

Pour in 1/4 cup chicken broth. Scrape the bottom of the pan to release all the flavorful browned bits. Simmer for 30–60 seconds until most of the liquid has evaporated but the mixture is still moist.

Step 6: Fold in the rice and finish

Add the cooked rice to the skillet. Gently fold and toss until every grain is coated and speckled with sausage and vegetables, 2–3 minutes over medium heat. Stir in the butter to gloss the rice, then add the green onions and parsley. Taste and adjust with more salt, black pepper, or cayenne to match your heat preference.

Step 7: Rest and serve hot

Turn off the heat and let the dirty rice sit for 2 minutes to settle and absorb flavors. Fluff once more and serve immediately while steamy and aromatic.

Pro Tips

• Use day-old rice for the best separated grains; if using fresh rice, let it steam and rest fully, then fluff well before adding.
• Don’t rush browning the sausage—deep browning builds the signature meaty flavor. Let it sit undisturbed for a minute at a time.
• Control the salt: low-sodium broth plus measured kosher salt in the spice blend keeps seasoning balanced.
• For stovetop consistency, keep heat at medium to avoid scorching the spices while still allowing slight crisping of rice and sausage bits.
• Want that fast-food-style peppery kick? Add a pinch more cayenne and an extra 1/4–1/2 tsp black pepper at the end.

Variations

• Classic Cajun Dirty Rice: Stir in 3 oz finely minced chicken livers after browning sausage; cook 2–3 minutes until just cooked, then proceed.
• Spicier Version: Use hot sausage and increase cayenne to 3/4–1 tsp; finish with extra black and white pepper.
• One-Pot Shortcut: After sautéing sausage and aromatics and toasting spices, add 1 1/2 cups rinsed raw rice and 3 1/4 cups broth. Bring to a boil, cover, and simmer on low 18 minutes; rest 10 minutes, fluff, then finish with butter, green onion, and parsley.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days or freeze up to 2 months. Reheat on the stovetop over medium with a splash of broth or water, stirring until hot, 3–5 minutes, or microwave covered at 60–70% power, stirring once. Make-ahead tips: cook rice up to 2 days in advance and refrigerate; dice aromatics a day ahead; brown and crumble sausage up to 2 days ahead and chill—combine and reheat with spices and broth just before serving.

Nutrition (per serving)

Approximate for 6 servings: 370 calories; 17 g fat (6 g saturated); 42 g carbohydrates; 1–2 g fiber; 13 g protein; 720 mg sodium. Actual values vary with sausage and broth brands.