Ground Beef and Andouille Sausage Dirty Rice
A hearty Creole-style dish featuring browned Ground Beef and smoky andouille sausage folded into seasoned rice. Simmered with beef broth, bay leaves, and parsley, this flavorful, one-pot meal feeds a crowd and is ready in about an hour.
Recipe Courtesy Of:
Cook Time: 60 Minutes
Servings: 8
Ingredients: 15
Ingredients
Preparation
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Step 1
Heat large skillet to MEDIUM-HIGH heat. Brown sausage slices in the skillet; set aside. In the same skillet, brown the Ground Beef, breaking into crumbles.
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Step 2
Add diced bell pepper, onion, and celery, cooking until soft.
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Step 3
Stir in herbs and spices except for parsley. Return sausage to pan. Mix well. Add flour, mixing well, making sure the flour evenly coats the meat mixture.
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Step 4
Add broth and bay leaves. Scrape the bottom of the pan to loosen any of the browned bits from the pan. Allow to simmer 5-8 minutes.
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Step 5
Fold in rice and parsley. Simmer for 5 more minutes. Serve.
Nutrition Information
470 Calories
8.6g SAT FAT
31g PROTEIN
5.6 mg IRON
6.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Ground Beef: Also called ‘hamburger,’ is made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
Smoked Beef Sausage: Made with Ground Beef and seasoned with garlic, black pepper, and paprika. Smoked over hardwood, it has a firm texture and is often enjoyed grilled or in jambalaya, pasta, or gumbo.
Cooked Rice: Can be a variety of rices prepared ahead of time to save time.
Bell Peppers: Named after the ‘bell’ shape they resemble, you may also see these called sweet peppers. They come in a variety of colors and lend a mild flavor and crisp texture to dishes.
Celery: A crisp, fibrous vegetable known for its pale green stalks. Commonly used raw in salads and snacks. Cooked into soups, stews, and stir-fries to add texture and flavor.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Can I use a different type of rice?
Yes. While long-grain white rice is traditional, you can substitute brown rice or jasmine rice.
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What is the purpose of adding flour to the meat?
The flour acts as a thickener. When mixed with the rendered fat from the beef and sausage, it creates a quick roux. When you add the beef broth, this flour helps create a light, savory gravy that coats the meat.
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How can I adjust the spice level of this dish?
To tone it down, substitute the sausage with mild smoked beef sausage or kielbasa. To crank up the heat, add ½ tsp. of cayenne pepper or a few dashes of your favorite hot sauce when stirring in the herbs and spices.
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I'm a chef myself. I love all things Texan, especially when it comes to cooking.