Dirty Rice
User Reviews
5.0
36 reviews
Excellent
Dirty Rice
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This dirty rice is a savory mix of sausage, peppers, celery, rice and spices, all cooked together to make a hearty and flavorful side dish. Serve Cajun rice as an accompaniment to chicken, seafood or pork, and watch the rave reviews come in!
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Ingredients
- 2 teaspoons vegetable oil
- 1 pound ground pork sausage
- 1/2 cup chicken livers finely diced, optional
- 3/4 cup onion finely diced
- 3/4 cup green bell pepper finely diced
- 1/2 cup celery finely diced
- 2 teaspoons garlic minced
- 2 teaspoons Cajun Seasoning
- 1/4 teaspoon dried thyme leaves
- 3/4 teaspoon salt or more to taste
- 1/2 teaspoon pepper
- 1 bay leaf
- 1 1/2 cups long grain white rice uncooked
- 3 1/2 cups chicken broth
- 2 tablespoons parsley chopped
- 1/2 cup green onions thinly sliced
Instructions
- Heat the oil in a large pot over medium heat. Add the sausage and chicken liver if using, then cook for 4-5 minutes, breaking up the meat into small pieces with a spatula.
- After the sausage is browned and cooked through, drain off any excess grease. Next, add the onion, bell pepper and celery to the pot.
- Cook for 4-5 minutes or until vegetables have softened.
- Add the garlic and cook for 30 seconds.
- Add the Cajun seasoning, thyme, salt, pepper, bay leaf, rice and chicken broth to the pot. Stir, then bring to a simmer.
- Cover the pot and turn the heat to low. Cook for 20 minutes or until all the liquid has been absorbed.
- Let the rice stand for 5 minutes. Remove the bay leaf. Stir in the green onions and fluff the rice with a fork.
- Sprinkle with parsley, then serve.
Notes
- I use bulk pork sausage and I break it up into small pieces as it cooks. You can also use sausage links, just remove the casings first.
- Leftover dirty rice will stay fresh in the refrigerator for 4 days. You can freeze the rice for later use, but it may become softer in texture when thawed and reheated.
- It's up to you whether you include chicken livers or not. My family prefers it with just sausage, so that's how I make it. That being said, chicken livers are considered to be a traditional component of the dish.
Nutrition Information
Show Details
Calories
401kcal
(20%)
Carbohydrates
42g
(14%)
Protein
19g
(38%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
122mg
(41%)
Sodium
700mg
(29%)
Potassium
531mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
2876IU
(58%)
Vitamin C
34mg
(38%)
Calcium
52mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 700mg | 29% |
| Potassium | 531mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2876IU | 58% |
| Vitamin C | 34mg | 38% |
| Calcium | 52mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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