Pappadeaux Dirty Rice

When I make this Pappadeaux-style dirty rice, I start by building flavor right from the skillet. I let the Italian sausage sear undisturbed until it develops a deep, golden crust, which creates the rich base that makes this dish so satisfying. As the sausage breaks down, the aroma fills the kitchen and sets the tone for what’s coming next.

Once the vegetables hit the pan, everything starts to come together. The onions soften, the bell peppers add sweetness, and the celery brings that classic Cajun backbone. I stir in garlic, seasoning, and rice, letting the grains toast just enough to soak up every bit of flavor in the skillet. When the broth goes in, the rice simmers slowly, absorbing the seasoned liquid and turning tender and savory. The finished dish is hearty, comforting, and packed with bold Louisiana-inspired flavor in every bite.

Why You’ll Love This Copycat Recipe

This recipe delivers everything people love about Pappadeaux’s dirty rice without needing to leave the house. It’s bold, hearty, and deeply seasoned, yet simple enough for a weeknight meal. The one-skillet method keeps cleanup easy, and the flavors only get better as they meld together. If you love Cajun-inspired comfort food with restaurant-style depth, this recipe checks every box.

Pappadeaux Dirty Rice

This Pappadeaux Dirty Rice copycat is a bold, savory rice dish made with Italian sausage, aromatic vegetables, Cajun seasoning, and long-grain rice simmered in chicken broth. It’s a one-pan recipe that delivers restaurant-quality flavor at home.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 8

Ingredients

  

• 2 cups long grain white rice
• 1 lb Italian sausage mild or spicy
• 1 large yellow onion diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 3 celery stalks diced
• 4 garlic cloves minced
• 4-5 cups chicken broth
• 2-3 bay leaves
• 2 tablespoons Creole/Cajun seasoning
• 2 tablespoons garlic-infused olive oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Kosher Salt
• ½ teaspoon Black Pepper

Instructions

 

• Heat a 12-inch cast iron skillet over medium-high heat. Add a small drizzle of garlic-infused olive oil, then add the Italian sausage. Do not break it up right away. Let it cook undisturbed for 3–4 minutes until a deep crust forms. Flip and crust the other side.
• Once both sides are browned, use a wooden spoon to break the sausage into small pieces. Continue cooking for 5–7 minutes until fully cooked and no pink remains.
• Add Worcestershire sauce to the skillet to loosen any flavorful bits from the bottom. Stir well.
• Reduce heat to medium. Add the diced onion, green bell pepper, red bell pepper, and celery. Cook for 5–7 minutes until the vegetables soften and become translucent.
• Stir in the minced garlic and cook for 1–2 minutes until fragrant, stirring constantly to prevent burning.
• Add the Creole or Cajun seasoning, kosher salt, and black pepper. Stir and cook for 1 minute to bloom the spices.
• Increase heat back to medium-high. Add the uncooked rice and stir to coat it in the seasoned mixture. Cook for 3–4 minutes, stirring frequently, until the rice takes on a light golden color.
• Pour in 4–5 cups of chicken broth and add the bay leaves. Bring the mixture to a boil.
• Reduce heat to low, cover the skillet, and let the rice simmer for about 25 minutes, or until the liquid is absorbed and the rice is tender.
• Remove the skillet from heat and let the rice rest for 5 minutes. Remove the bay leaves, fluff with a fork, and garnish with fresh chopped parsley before serving.

Video

Recipe Tips

For the best flavor, do not rush the sausage browning step. Letting it crust before breaking it apart builds deep, smoky flavor that carries through the entire dish.

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