Backyard BBQ

Dirty Rice With Smoky Grilled Sausage From Derrick Worthey

June  3, 2022
2 Ratings
Photo by Ty Mecham. Prop Stylist: Megan Hedgpeth. Food Stylist: Kate Buckens.
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 5 to 7
Author Notes

I fell in love with paella when I visited Marbella, Spain. Ironically, I also had a native Louisianian introduce me to Cajun-style Dirty Rice while I was there, and over the years I’ve continued to enjoy both dishes. When I couldn’t decide which one I loved more, it was time to combine the best of both worlds, and that’s how Dirty Rice With Smoky Grilled Sausage came to be.

This dish is a delicious mash-up of two of my favorite recipes featuring saffron rice cooked in clam juice and a mirepoix consisting of chopped red onions, garlic, and red bell peppers. Smoked paprika, red pepper flakes, and saffron are a nod to traditional paella, while each shake of Cajun seasoning and the Zatarian’s 100 percent pork Andouille Smoked Sausage is a nod to the very best of Louisiana’s culinary offerings. Cooking the Cajun Style Smoked Sausage on a charcoal grill imparts an even deeper smoky flavor that elevates this dish.

I like to keep things light and fresh by adding the vibrant flavors of serrano peppers, tender green onions, and torn pieces of flat-leaf parsley. This beautiful entree is served with wedges of fresh lemon to brighten the whole affair. — Derrick Worthey —Food52

Test Kitchen Notes

This recipe is shared in partnership with Zatarain’s® Smoked Sausages. To shop their smoked sausages and more, stop by Kroger, Walmart, and Food Lion locations nationwide. —The Editors

What You'll Need
Watch This Recipe
Dirty Rice With Smoky Grilled Sausage From Derrick Worthey
  • 4 cups jasmine rice
  • 4 1/2 cups clam juice
  • 1 teaspoon saffron threads
  • 1 tablespoon Zatarain’s Creole Seasoning
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon coarse sea salt
  • Freshly ground black pepper, to taste
  • 1 (14-ounce) package Zatarain’s Cajun Style Smoked Sausage
  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion diced
  • 1 large red bell pepper, diced
  • 4 large cloves garlic, minced
  • 4 green onions, cut on a bias (ends trimmed)
  • 1 medium serrano pepper, diced (pith and seeds removed)
  • 1/2 cup flat-leaf parsley, roughly torn
  • 1 lemon, cut into wedges (for serving)
  1. To an electric pressure cooker (like an Instant Pot), add the clam juice, jasmine rice, saffron threads and stir to combine. Add Zatarain’s Creole Seasoning, smoked paprika, red pepper flakes, sea salt, freshly cracked black pepper, and stir to combine. Secure the lid on the Instant Pot and select the Rice setting; make sure the vent is in the closed position. To cook the rice on the stovetop: Add the ingredients to a medium stockpot and stir to combine. Cook over medium-high heat for 1 minute, then reduce the heat to low. Cover the pot with a tight-fitting lid and cook for 25 to 30 minutes, or until the rice is al dente.
  2. If using a pressure cooker, allow it to decompress naturally when the rice is finished cooking. Unlock and remove the lid, fluff the rice using a fork, transfer it to a separate bowl, and set aside. If using the stovetop method, remove the stockpot from the heat, fluff the rice, and set aside. (The rice can be prepared a day ahead, covered with plastic wrap, and stored in the fridge overnight.)
  3. Light a charcoal grill and let it come up to heat for about 5 to 10 minutes. Once hot, cook the Zatarain’s Cajun Style Smoked Sausage using indirect heat until grill marks appear. Then, turn the sausage over and cook for 4 additional minutes. Remove the sausage from the grill and set it aside. Let cool slightly, then slice the sausages into ½-inch thick pieces. (If you don’t have a grill, use a grill pan set over medium heat on the stovetop.)
  4. Place a large cast-iron skillet on the grill and add the extra-virgin olive oil. When the oil is hot, add the red onions and sauté for 5 minutes or until softened. Then, add the red bell peppers and garlic and sauté for an additional 2 minutes until the peppers are soft and the garlic is fragrant.
  5. Fold the cooked rice and sliced, grilled sausage into the vegetable mixture and thoroughly combine. (If your skillet isn’t large enough, combine the rice, sausage, and vegetable mixture in a large serving bowl.)
  6. Remove the skillet from the heat. Top with sliced green onion, serrano pepper, and flat-leaf parsley. Serve warm with wedges of lemon.

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1 Review

Mary M. July 10, 2022
On our rotation, scaled it down for two but wow a new fav!