Sausage: I used pork breakfast sausage, but you can use turkey sausage or chicken sausage if you prefer.

Onions: I used yellow onions, but you can also use white onions or red onions if you prefer.

Bell Peppers: Green bell peppers are characteristic of traditional dirty rice, but you can always use either red, orange or yellow bell peppers if you prefer.

Celery: Celery is one of the key vegetables used in dirty rice, so make sure you add it in.

Garlic Cloves: I’m a big fan of garlic, so I’m using 4 garlic cloves, but feel free to reduce the amount if you’re not that keen on it.

Cajun Spice: Since we’re making Cajun dirty rice, Cajun spice is fundamental in this recipe.

Rice: I recommend using long-grain white rice for this easy dirty rice recipe. You can use basmati rice or jasmine rice if you prefer.

Chicken Broth: I used chicken broth, but you can also use beef broth or vegetable broth if you prefer. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free chicken broth.

Thyme: You can either use fresh thyme sprigs, or dried thyme leaves if you prefer. Just make sure that you need a smaller amount of dried herbs compared to fresh herbs (since dried herbs are more concentrated in flavor).

Salt: I used fine table salt, but you can also use fine Himalayan pink salt instead.  How much salt you need to add will depend on which broth is used. It’s best to use low sodium and add just a little salt, as this dish has plenty of flavor and seasoning from the broth and sausages.

Pepper: Ground black pepper adds more spice and heat to this dirty rice, but if you can omit it out if you prefer it not to be too spicy.

Scallions: I like using sliced green scallions for garnishing, but you can also use fresh chives or parsley if you prefer.

Storing: Place the leftover sausage dirty rice in an airtight container in the fridge for 3-4 days. Reheat the dirty rice in the skillet over medium low heat before eating.