Louisiana dirty rice is down-home Southern comfort food for your soul!
Ground beef and sausage meld with hearty chicken livers, the “holy trinity” of veggies, Cajun spices, and fluffy rice.
It’s more than just another rice recipe. It’s a celebration of Louisiana’s rich cultural heritage, where every bite tells a story.
Rustic, hearty, and bursting with flavor, it brings everyone to the table!
Why You’ll Love This Louisiana Dirty Rice
Rich in Culture: Deeply rooted in Louisiana’s Cajun culture, this authentic dish tells a story of resourcefulness and tradition.
Bold, Savory Taste: Savory meats, tender vegetables, and potent spices create a deeply satisfying and robust dish.
Versatile: As a hearty main course or standout side, dirty rice is a versatile addition to any meal. Perfect for family gatherings, tailgates, potlucks, and more.
Ingredients
- Ground Beef & Sausage: Add a rich, savory meat taste.
- Chicken Livers: A traditional ingredient that gives dirty rice its signature “dirty” color and deeply unique flavor.
- Vegetables: Onion, bell pepper, and celery form the “holy trinity” of authentic Cajun cooking. Garlic adds more depth, while green onions add a mild onion flavor.
- Spices & Seasonings: A mix of Cajun seasoning, paprika,, cayenne (optional), salt, and pepper.
- Long-grain White Rice: The backbone of the dish. Use long-grain rice for a lighter, fluffier consistency.
- Chicken Broth: To cook the rice and add more depth.
- Bay Leaves & Parsley: Bay leaves add a subtle herbal note and parsley brightens the finished dish. Be sure to remove the bay leaf before serving.
- Hot Sauce: You can’t have a proper Cajun dish without the heat! Traditional Louisiana-style hot sauces like Crystal or Tabasco are best.
How to Make Louisiana Dirty Rice
What makes this dish truly special is how it carries the essence of Louisiana’s culinary heritage.
Each grain of rice soaks up the savory goodness of perfectly seasoned meat and aromatic vegetables, creating that distinctive “dirty” color that gives this dish its name.
Whether you’re a devoted fan of Cajun cuisine or just discovering it, dirty rice brings authentic Southern comfort to your table.
And it couldn’t be easier to make!
1. RINSE the rice in cold water until the water runs clear. Cook in boiling broth until tender, then set aside to steam for a few minutes.
2. COOK the sausage and ground beef, stirring to break it up, until halfway browned. Let it sit briefly to crisp, then add 1/4 cup broth to deglaze the pan. Cook until most of the liquid evaporates.
3. ADD the chicken livers, celery, onion, and bell pepper. Stir and cook until the vegetables are tender.
4. STIR in the garlic, Cajun spice, paprika, cayenne (if using), salt, and pepper. Cook for 30 seconds until fragrant.
5. MIX in the remaining 1 cup of broth and the cooked rice. Cook until most of the liquid is absorbed.
6. FLUFF the rice with a fork. Garnish with parsley or green onions and finish with hot sauce. Enjoy!
Tips For the Best Louisiana Dirty Rice
Also known as “rice dressing” or “Cajun rice”, dirty rice transforms humble ingredients into a mouthwatering meal.
The term “dirty” itself comes from the color. As it cooks, the meat and spices turn the rice brown, which means it’s FULL of flavor.
Speaking of, follow these tips to get the most flavor-packed meal:
- Don’t skip the liver. Chicken liver is the secret to an authentic flavor. If you want to really taste it, chop them finely. If you want it more mellow, puree them.
- Use the fat. For a deeper savory flavor, leave the rendered meat fat in the skillet after browning.
- Toast the rice. Add the rice into the skillet before adding the broth to toast it. This adds a delightful nutty flavor and prevents the rice from becoming mushy.
- Don’t peek! Let everything simmer undisturbed. Lifting the lid lets heat escape, which means the rice may not cook properly.
- Rest before fluffing. Let the rice sit off the heat for 5 minutes after cooking, then fluff. This allows the grains to settle and makes them fluffier when stirred.
- Adjust the spice. Add cayenne or hot sauce to taste if you like it spicy. For a milder flavor, reduce or omit the cayenne entirely.
- Go vegetarian. Skip the meat and use mushrooms as a hearty substitute. Sauté them well to remove the moisture and season generously to mimic the richness of the proteins.
- Try variations. Add substitutes like shrimp, chicken thighs, or even turkey instead of the traditional pork, beef, or livers. For a Creole spin, add a small can of diced tomatoes for a slightly saucier version.
How to Store
Louisiana dirty rice tastes even better the next day!
As it sits, the flavors intensify overnight. Perfect for topping with a fried egg, adding to lunch wraps, or reheating for dinner.
To Store: Transfer cooled leftovers to an airtight container. Refrigerate for up to 5 days.
To Freeze: Place the cooled leftovers in vacuum-sealed bags or freezer-safe containers, removing as much air as possible. Freeze for up to 3 months.
To Reheat: Reheat leftover rice in a saucepan with a splash of water or broth over low heat, breaking up any clumps with a fork until warmed through, about 5-10 minutes. Alternatively, microwave with 1-2 tablespoons of water, covered with a damp paper towel, heating in 30-second intervals until hot.
More Rice Dinners We Can’t Get Enough Of
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Mexican Beef and Rice Skillet
Oven-Baked Chicken and Rice
Sausage and Rice Casserole
Louisiana Dirty Rice
6
servings20
minutes25
minutes614
kcalGet a taste of the South with this classic Louisiana dirty rice! Packed with ground meats and Cajun spices, it’s a hearty and comforting meal.
Ingredients
5 1/2 cups low sodium chicken broth, divided
3 cups uncooked long-grain rice
1 bay leaf
1 tablespoon olive oil or bacon grease
1 pound ground sausage
1 pound ground beef
4 ounces chicken livers, finely chopped or pureed
3 ribs celery, diced
1 medium onion, diced
1 large green bell pepper, diced
2 cloves garlic, minced
1 tablespoon Cajun or Creole seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, optional
salt and black pepper, to taste
sliced green onions or chopped fresh parsley, for garnish
hot sauce, for serving
Instructions
- In a large pot over medium-high heat, bring 4 cups of broth to a boil.
- Rinse the rice in cold water until the water runs clear. Then, add to the boiling broth with the bay leaf, stir well, and simmer for 15-20 minutes until tender.
- Remove the pot from the heat, cover with a lid, and steam for 3-4 minutes before fluffing with a fork. Set aside.
- In a large skillet or Dutch oven, warm the olive oil over medium heat. Add the ground sausage and ground beef. Stir and cook until the meat is about halfway browned, breaking it up with a wooden spoon.
- When crumbled, let the meat sit in the hot pan without stirring to crisp up the bottom. Then, add 1/4 cup of broth and scrape the brown bits off the bottom of the pan. Cook until the liquid is mostly cooked off.
- Add the chicken livers, celery, onion, and bell pepper. Stir often and cook until the vegetables are tender.
- Stir in the garlic, Cajun spice, smoked paprika, cayenne, salt, and pepper for about 30 seconds, then add the remaining 1 1/4 cups of broth and the cooked rice. Cook until most of the liquid is absorbed.
- Remove the skillet from the heat and fluff the rice with a fork. Garnish with chopped parsley or green onions, and add a few dashes of hot sauce. Enjoy!
Notes
- For a more pronounced chicken liver taste, finely chop them. For a more mellow flavor, puree them.
