Name: Cajun Dirty Brown Rice & Andouille Bowl
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 bowls
Ingredients: 1 tablespoon (15 ml) olive oil; 6 oz (170 g) andouille sausage, sliced into half-moons; 1 lb (455 g) boneless, skinless chicken thighs, cut into 1-inch pieces; 1 medium yellow onion, diced; 1 green bell pepper, diced; 2 stalks celery, diced; 3 cloves garlic, finely minced; 2 teaspoons (10 ml) Cajun seasoning (salt-free); 1/2 teaspoon (3 ml) kosher salt; 1 cup (240 ml) brown rice, rinsed; 2 1/2 cups (600 ml) low-sodium chicken broth; 2 scallions, sliced

Cajun Dirty Brown Rice & Andouille Bowl

One-pot Cajun brown rice with andouille, chicken, peppers, celery and onion.

By the Bowlyra kitchen Updated November 11, 2026

Prep

20 min

Cook

50 min

Total

1 hr 10 min

Makes

4 bowls

Andouille, a smoked Cajun pork sausage, carries a lot of flavor, so a little goes a long way alongside lean chicken. Everything cooks in one pot with brown rice, a little like jambalaya without the tomatoes.

Why this recipe works

Browning the sausage first renders its smoky, spiced fat into the pot, which seasons the vegetables and rice.

Ingredient notes

Andouille brands vary in spice and salt; taste before adding more salt. Many Cajun seasonings are mostly salt; choose a salt-free blend or reduce the added salt.

Common mistakes

Using salty Cajun seasoning plus extra salt.
Stirring the rice during cooking.

What to serve with it

Hot sauce and a green salad.

Meal prep

Reheats very well.

More bowls like this

Cooking tips

Scrape up the browned bits when the vegetables go in. Keep the lid on during cooking.

Swaps and variations

Use chicken andouille for a lighter version. Use white rice and reduce the broth to 2 cups and the time to 20 minutes.

Storing and reheating

Refrigerate within 2 hours for up to 4 days. Reheat until steaming (165°F / 74°C).

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