Savory Louisiana Dirty Rice made with ground beef, pork sausage, chicken livers, and aromatic veggies. A Cajun classic packed with flavor!
You know those meals that hit differently because they come with a side of nostalgia? That’s what Louisiana Dirty Rice is for me. Every time I make it, I’m reminded of the first time I had it at a family potluck down South. I was maybe 12, and my great-uncle Joe was the self-proclaimed “king of Cajun cooking.” He had a laugh that could fill a room and a pot of dirty rice that could make even the pickiest eater go back for seconds.
I remember watching him stir this massive cast iron pot, explaining to anyone who’d listen about the “holy trinity” of onions, celery, and bell peppers. It was more than a recipe—it was a performance. And that first bite? Bold, earthy, a little spicy, and so incredibly comforting.
These days, when I make dirty rice, I don’t have Uncle Joe’s cast iron pot or his booming voice, but I like to think I’ve captured a bit of his magic. It’s hearty, it’s flavorful, and it’s one of those dishes that feels like home.
Why You’ll Love This Louisiana Dirty Rice Recipe?
- Authentic Cajun Flavor: The perfect balance of spice, earthiness, and freshness.
- One-Pot Wonder: Less cleanup means more time to enjoy.
- Family-Approved: Even picky eaters will ask for seconds (trust me).
- Versatile: Serve it as a side, main dish, or meal prep it for the week.
Ingredient Notes:
Here’s why these ingredients make Louisiana Dirty Rice a standout dish:
- Rice: Long-grain white rice is traditional and soaks up the flavors beautifully. Rinsing it ensures it cooks up fluffy and perfect.
- Ground Meats: The combo of beef and pork sausage creates a rich, savory base. Chicken livers? Optional, but they add a depth of flavor that’s hard to beat.
- Holy Trinity: This classic Cajun mix of onions, celery, and bell peppers is non-negotiable for that authentic taste.
- Cajun Seasoning: Adjust the spice level to suit your heat tolerance.
- Chicken Broth: Keeps everything moist and flavorful without overpowering the dish.
- Fresh Herbs: Green onions and parsley brighten up the dish and give it a fresh finish.
How To Make Louisiana Dirty Rice?
Let’s break this down into manageable steps:
- Prep Your Ingredients: Start by chopping your holy trinity—onions, celery, and bell peppers. Finely dice the chicken livers (or toss them in a food processor). Slice green onions and chop parsley for garnish.
- Cook the Rice: Rinse your rice thoroughly until the water runs clear. Cook it in chicken broth for added flavor. Let it steam while you prep the rest.
- Brown the Meats: Heat butter in a large pot. Add the ground beef and pork sausage. Cook until browned, breaking it up as you go. This is where the magic begins.
- Sauté the Veggies: Toss in the chicken livers, onions, celery, and bell peppers. Sauté until the veggies soften and the livers brown. The aroma at this stage is irresistible.
- Simmer the Mixture: Add chicken broth, green onions, and parsley. Let it simmer, stirring occasionally, until the liquid reduces to a rich, flavorful base.
- Combine with Rice: Fold in the cooked rice and stir until everything is well combined. Let it sit for a few minutes to soak up all those incredible flavors.
- Serve and Enjoy: Garnish with extra parsley or green onions for that pop of color and serve hot.
Want To Save This Recipe?
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and reheat as needed.
Variations and Substitutions:
- Skip the Livers: Not a fan? Swap them for finely diced mushrooms for a similar texture.
- Change the Protein: Turkey, chicken, or plant-based sausage can work just as well.
- Rice Alternatives: Brown rice, quinoa, or even cauliflower rice for a lighter version.
- Vegetarian Option: Use veggie broth and omit the meats for a flavorful plant-based dish.
What to Serve with Louisiana Dirty Rice?
Dirty rice is versatile, but these pairings make it a complete meal:
- Cornbread: A slice of sweet cornbread complements the bold flavors.
- Fried Catfish: For a true Southern feast.
- Steamed Greens: Collard greens or mustard greens add a nutritious balance.
- Crispy Coleslaw: The tanginess cuts through the richness perfectly.
Frequently Asked Questions:
Can I make this dish ahead of time?
Absolutely! The flavors deepen as it sits, so it’s perfect for meal prep.
How spicy is this recipe?
You can control the spice level with your Cajun seasoning. Want it mild? Go easy on the seasoning. Love heat? Add some cayenne!
Can I skip the chicken livers?
Yes, but they add a unique depth of flavor. If you’re unsure, try using just a small amount!
There you have it—Louisiana Dirty Rice, a dish that’s as comforting as a warm hug and as flavorful as a Cajun festival. Give it a try, and let me know how it turns out! Did you stick to the traditional recipe or make it your own? I’d love to hear your twist on this Southern classic!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Louisiana Dirty Rice
Ingredients
Rice
- 1 cup white long-grain rice
- 1 ½ cups chicken broth
- 1 teaspoon kosher salt
Dressing
- 1 tablespoon unsalted butter
- 1 pound ground beef
- 1 pound pork sausage or ground pork
- ¼ pound chicken liver finely chopped (optional, approximately ½ cup)
- 1 large yellow onion finely chopped
- 2 large celery stalks finely chopped
- 1 green bell pepper finely chopped
- 6 cloves garlic minced
- 2 cups chicken broth
- 5 –6 green onions thinly sliced
- ½ cup loosely packed parsley leaves finely chopped
- Cajun seasoning to taste
Instructions
Prepare the Rice
- Rinse the rice under cold water until the water runs clear. Combine the rice, 1 ½ cups of chicken broth, and kosher salt in a small pot. Stir well. Bring to a boil over medium heat, then reduce the heat to low, cover, and let it simmer for approximately 17 minutes, or until the rice is tender and all liquid is absorbed. Remove from heat, fluff with a fork, and cover to steam while you prepare the dressing. Alternatively, use a rice cooker for convenience.
Brown the Meats
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the ground beef and pork sausage, seasoning lightly with salt. Cook for about 10 minutes, breaking the meat into small pieces, until browned.
Sauté the Vegetables and Chicken Liver
- In the same pot, add the chicken liver (if using), onions, celery, and bell peppers. Sauté for approximately 10 minutes, stirring occasionally, until the vegetables are softened and the liver is browned. Add the minced garlic and sauté for an additional minute, ensuring it does not burn.
Simmer the Mixture
- Pour in the chicken broth, and stir in the parsley and green onions. Reduce the heat to medium-low and allow the mixture to simmer gently for 20–30 minutes, stirring occasionally, until about ½ cup of liquid remains.
Combine with Rice
- Add the cooked rice to the simmered mixture. Fold gently until the rice is fully coated and incorporated. Adjust seasoning with Cajun spices, salt, or pepper as needed. Turn off the heat and let the dish rest for 10 minutes, allowing the remaining liquid to absorb into the rice.
Garnish and Serve
- Transfer the dirty rice to a serving platter or individual plates. Garnish with extra parsley or green onions for a fresh finish. Serve hot and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
