Dirty Rice
User Reviews
5
Dirty Rice
Description
The recipe for Dirty Rice begins with sautéing ground pork sausage and optional finely diced chicken liver in vegetable oil until browned. Aromatic vegetables—onion, green bell pepper, and celery—are added and cooked until softened, followed by garlic and a blend of Cajun seasoning, thyme, salt, black pepper, and bay leaf. Long grain rice and chicken broth are then stirred in, and the mixture simmers covered until the liquid is absorbed and the rice is tender.
The finished dish offers a textured combination of tender rice and flavorful meat infused with a mildly spicy, herbal seasoning profile. The protein from pork sausage and the choice to add chicken liver provide depth and richness to the dish. Fresh parsley and sliced green onions are stirred in last for a bright finish.
Dirty Rice can be served as a main course or side dish and brings the characteristic flavors of Louisiana-style cooking to the table. It’s filling and balanced with vegetables and rice as a complete meal option.
Leftover dirty rice keeps fresh refrigerated for up to four days and can be frozen, though the texture may soften when reheated. Using bulk sausage broken up finely helps even cooking. Chicken livers are traditional but optional depending on preference.
Ingredients
- 2 teaspoons vegetable oil
- 1 pound ground pork sausage
- 1/2 cup chicken liver 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 thyme dried leaves
- 3/4 teaspoon salt or more to taste
- 1/2 teaspoon black 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
- Break up bulk pork sausage into small pieces during cooking for even browning; casings should be removed if using sausage links.
- Leftover dirty rice stores safely in the refrigerator for up to four days or may be frozen, though texture may soften upon reheating.
- Including chicken livers is traditional but optional; the dish remains flavorful without them.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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