5.0 from 36 votes
Dirty Rice
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Calories: 401 kcal
Course:
Side Dish
Cuisine:
Cajun
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.
Cup of Yum
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
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
% 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.