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Cajun Chicken Dirty Rice Casserole
Rachel Kim

Cajun Chicken Dirty Rice Casserole

No canned soup here. Chicken, smoked sausage and the onion-celery-pepper trio make a full dinner. Drain the tomatoes well. The finished rice should hold a mound instead of slumping across the plate.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp vegetable oil
  • 12 oz smoked sausage cut into 1/2-inch rounds
  • 1 medium yellow onion chopped
  • 1 green bell pepper chopped
  • 2 celery ribs chopped
  • 3 garlic cloves minced
  • 3 cups chopped cooked chicken
  • 5 cups cooked long-grain white rice
  • 1 can 14.5 oz fire-roasted diced tomatoes, drained
  • 1 cup low-sodium chicken broth
  • 2 tsp salt-free Cajun seasoning
  • 1/2 tsp kosher salt
  • 1 cup shredded Monterey Jack cheese

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Brown the sausage in the vegetable oil over medium-high heat for 4 minutes and transfer it to a bowl.
  3. Cook the onion, bell pepper and celery in the same skillet until softened, about 6 minutes, then stir in the garlic.
  4. Combine the sausage, vegetables, cooked chicken, rice, tomatoes, broth, Cajun seasoning and salt in the baking dish.
  5. Cover with foil and bake until steaming throughout, 25 minutes.
  6. Remove the foil, sprinkle on the Monterey Jack and bake until melted, about 8 minutes.