Dirty Rice

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

Course Side Dish

Cuisine Cajun

Keyword dirty rice recipe, how to make dirty rice, recipe for dirty rice, what is dirty rice, what is in dirty rice

Prep Time 10

Cook Time 20

Servings servings

Calories 699kcal

Author Beth Pierce

Ingredients

4 ½ cups 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

Any kind of cooked rice works. I cook it in chicken broth to give it a little more flavor. If you are in a pinch try minute rice cooked in chicken broth. It is quick, easy, and it cooks up well every time.
The rice can be cooked up to a day in advance however store it in an airtight container in the refrigerator.
Chop your onions, celery, and peppers (also know as the Holy Trinity) fine so you get a little bit in every bite.
You can use either Cajun or Creole seasoning. For more robust flavor make your own seasoning.
Chicken livers are optional although they are traditional in dirty rice. Just chop them finely so they blend well with the ground beef and pork sausage.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze fully cool first then store in a sturdy container and freeze up to 2 months.

Nutrition