Dirty Rice

This quick and easy Dirty Rice Recipe, also known as Cajun rice, combines ground beef, ground sausage, onion, celery, green pepper, garlic, Cajun seasoning, and rice into an abundantly flavorful side dish. It is always a huge hit that is hearty enough to serve as a main dish if desired.

This recipe is so full of flavor that it is sure to impress. I love to serve this Louisiana-style dish with homemade hush puppies, fried okra, Cajun gumbo, and Creole jambalaya. Treat your family or friends to a bowl, sit back, and listen to the praises.

Are you looking for an authentic and easy dirty rice recipe? Look no further! This recipe includes all the traditional ingredients and is sure to become a family favorite. It is one of our favorite rice dishes with tons of Cajun flavors. It takes less than thirty minutes to prepare and is one of my most loved Cajun dishes.

What is Dirty Rice?

It is a classic Cajun side dish with long-grain rice, flavorful and savory spices, onions, celery, and green peppers, commonly known as the holy trinity of Cajun cooking. The name “dirty” comes from the overall color that the rice takes on after cooking with ground beef, pork sausage, Cajun seasoning,

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Chicken broth: Low-sodium chicken broth is best
• Long-grain white rice: Such as basmati or jasmine
• Ground beef: Use ground beef with a bit of fat in it. Fat gives the dish flavor.
• Ground pork sausage: I use a mild-flavored one like Jimmy Dean’s All-Natural.
• Vegetables: Use the holy trinity, which consists of onion, celery, and green bell pepper, plus garlic and green onions.
• Chicken livers: They are optional, but they are an authentic ingredient.
• Seasonings: Cajun or Creole seasoning and fresh parsley

How to make Dirty Rice

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Start by bringing a pot of chicken broth to a boil over medium-high heat. Then, add the rice and bay leaf. Stir to combine, letting it return to a boil. Then, turn it to simmer, cover, and cook until the rice is tender. Next, remove it from the heat and let it sit covered for a few minutes. Then, fluff with a fork and remove the bay leaf. 

While the rice is cooking, brown the ground beef and pork sausage in a large skillet or pan over medium heat. When it is about halfway through the browning process, add the onions, celery, peppers, and chicken livers (if using), cooking until the veggies are tender and the meat is no longer pink. Then reduce the heat to low and add the garlic, cooking for a minute while stirring constantly.

Now stir in the Cajun seasoning, chicken broth, and rice. Then add the chopped parsley and green onions, and season with salt and pepper to taste.

Preparation Tips

• I cook the rice in chicken broth to give it more flavor. If you are in a pinch, try minute rice cooked in chicken broth. It is quick and easy, and it cooks up well every time.
• The rice can be cooked up to a day in advance. Store it in an airtight container in the refrigerator.
• Chop your onions, celery, and peppers (also known as the Holy Trinity) fine so you get a little bit in every bite.
• You can use either Cajun or Creole seasoning. For a more robust flavor, make your seasoning.

More Cajun Recipes

Creole Jambalaya

Shrimp Creole

Shrimp Po Boy

Cajun Shrimp Pasta

Cajun Chicken

Cajun Chicken Pasta

Red Beans and Rice

Dirty Rice Recipe

Flavorful New Orleans-style Dirty Rice with browned ground beef, pork sausage, onions, celery, green peppers, chicken livers, garlic, Cajun seasoning, and rice.

4.99 from 105 votes

Print Pin Rate

Course: Side Dish

Cuisine: Cajun

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6 servings

Calories: 699kcal

Author: Beth Pierce

Ingredients

• 4½ cups low-sodium chicken broth
• 2 cups uncooked long-grain white rice like basmati
• 1 bay leaf
• 1 pound ground beef
• 1 pound ground pork sausage
• 1 medium onion chopped
• 1 rib celery chopped
• 1 green bell pepper seeded and chopped
• ½ cup finely minced chicken livers optional
• 2 cloves garlic minced
• 1 tablespoon Cajun seasoning
• 2 tablespoons fresh parsley
• 2 green onions finely sliced
• Salt and pepper to taste

Instructions

• Bring 4 cups of chicken broth to a boil in a large pot over medium-high heat. Add the rice and bay leaf. Stir to combine, letting it return to a boil. Turn it to simmer, cover and cook until the rice is tender, about 20 minutes. Remove from the heat and let it sit covered for a few minutes.  Fluff with a fork and remove the bay leaf.  
• Brown the ground beef and pork sausage in a large skillet over medium heat. When it is about halfway through the browning process, add the onions, celery, green pepper, and chicken livers (if using), cooking until the vegetables are tender.
• Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly.  Stir in the Cajun seasoning, 1 /2 cup chicken broth, and rice. Add the chopped parsley and green onions, and season with salt and pepper to taste.

Video

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
• To freeze, fully cool, then store in a sturdy container and freeze for up to 2 months. Thaw in the fridge overnight. Reheat in the microwave at reduced power or on the stovetop over low heat.

 

Nutrition

Calories: 699kcal | Carbohydrates: 54g | Protein: 34g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1207mg | Potassium: 652mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3049IU | Vitamin C: 24mg | Calcium: 62mg | Iron: 5mg

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