Description
Savory One-Pot Southern Jailhouse Rice is a hearty, flavorful dish combining smoky bacon, andouille sausage, vibrant bell peppers, celery, and aromatic spices with perfectly cooked long-grain rice. This comforting Southern-inspired recipe is made entirely in one pot, delivering deep, rich flavors through browning, toasting, and slow simmering. Perfect as a main dish or a substantial side, it’s easy to prepare with optional add-ins like peas or cooked poultry for extra protein and texture.
Ingredients
Scale
Meat and Fat
- 4 slices thick-cut bacon, chopped
- 2 tablespoons vegetable oil (or bacon drippings, as needed)
- 12 oz (340 g) smoked sausage (andouille or smoked beef/pork), sliced into ¼-inch rounds
Vegetables and Herbs
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 medium yellow onion, finely chopped
- 3 ribs celery, finely chopped
- 4 cloves garlic, minced
- ½ cup green onions (scallions), thinly sliced (plus extra for garnish)
- ¼ cup fresh parsley, chopped (plus extra for garnish)
Grains and Spices
- 1 ½ cups long-grain white rice (preferably parboiled or regular long-grain, not instant)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional, to taste)
- 1 ½ teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
Liquids and Sauces
- 3 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (optional, to taste)
Fats and Optional Richness
- 1 tablespoon unsalted butter (optional, for richness)
Optional Add-ins
- ½ cup frozen peas or corn
- ½ cup diced cooked chicken, turkey, or ham
- ¼ teaspoon liquid smoke (if you want extra smoky flavor without more bacon)
Instructions
- Prep the ingredients: Rinse the rice under cold water in a fine-mesh strainer until the water runs mostly clear. Drain very well and set aside. Chop bacon, slice sausage, dice bell peppers and onion, finely chop celery, mince garlic, and slice green onions and parsley so everything is ready for cooking.
- Brown the bacon: Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, about 5–7 minutes. Remove bacon with a slotted spoon and drain on paper towels. Leave about 2 tablespoons of bacon fat in the pot, adding vegetable oil if needed to total 2 tablespoons of fat.
- Brown the sausage: Add sliced smoked sausage in a single layer to the hot bacon fat. Cook over medium to medium-high heat until nicely browned on both sides, about 3–4 minutes per side. Remove the sausage with a slotted spoon and set aside with the bacon, leaving rendered fat in the pot.
- Sauté the vegetables: Reduce heat to medium. Add diced onion, celery, and bell peppers to the pot. Cook, stirring and scraping up any browned bits, until vegetables are softened and lightly golden, about 6–8 minutes. Add minced garlic and cook for 30–45 seconds until fragrant, careful not to burn.
- Toast the rice and spices: Add the drained rice to the pot and stir continuously for 2–3 minutes, coating the rice in the fat and aromatics. Sprinkle in smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, optional cayenne, salt, black pepper, and the bay leaf. Stir for another 30–60 seconds to lightly toast the spices and enhance flavor.
- Deglaze and add liquids: Pour in chicken broth, Worcestershire sauce, and optional hot sauce. Stir thoroughly, scraping the bottom of the pot to release all browned bits. Taste the broth and adjust seasoning so it is slightly saltier than desired final taste, as the rice will absorb flavors.
- Return meats and add optional extras: Add the browned sausage and crisp bacon back into the pot, stirring to distribute evenly. If using optional peas, corn, or diced cooked poultry, add now and mix well.
- Bring to a boil, then simmer: Increase heat to medium-high and bring the mixture to a gentle boil, stirring occasionally to prevent sticking. Once boiling, stir once more to distribute ingredients evenly.
- Simmer covered: Reduce heat to low, cover the pot tightly with a lid, and let it simmer undisturbed for 18–22 minutes. Do not lift the lid during this time, as steaming is essential for even cooking.
- Check doneness and rest: After 18–20 minutes, carefully lift the lid and check a few rice grains. If tender and liquid is mostly absorbed, the rice is done. If slightly firm or liquid remains, cover and cook 3–5 more minutes. Then turn off heat, stir in butter if using, and add sliced green onions and chopped parsley. Cover and let rest off heat for 5–10 minutes.
- Fluff and serve: Remove the bay leaf. Using a fork, gently fluff the rice from the bottom to distribute meats, vegetables, and herbs evenly without crushing the grains. Taste and adjust seasoning with salt, pepper, or hot sauce if desired. Garnish with extra green onions and parsley. Serve hot directly from the pot as a filling main or side dish.
Notes
- Rinsing the rice helps remove excess starch and prevents it from becoming gummy.
- Using parboiled or regular long-grain rice yields the best texture; avoid instant rice.
- Crisping bacon and browning sausage adds significant depth of flavor.
- Do not lift the lid while the rice simmers to ensure proper steam cooking.
- Optional add-ins like frozen peas, corn, or cooked poultry can enhance texture and protein content.
- Liquid smoke can boost smokiness without adding more bacon or sausage fat.
- Adjust cayenne and hot sauce amounts according to your preferred heat level.
- Allowing the rice to rest covered after cooking helps the grains steam and firm up for ideal texture.
