Dirty rice is one of those Southern dishes that looks humble and tastes like so much more. This version keeps that classic Cajun flavor front and center.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
I love just about any rice dish, and dirty rice has some of the best flavor of the bunch. I have been making this one for years, and it stays close to traditional.
The chicken livers are what set it apart. If you have made my Instant Pot Cajun Dirty Rice, you already know I am a fan of this dish, but this stovetop version is the one I come back to most.
If you want a fun spin, my Ground Chicken and Rice is my Caribbean take on dirty rice, and my Cajun Jambalaya hits a similar note when I want everything cooked in one pot.
Happy Cooking,
Tanya
Dirty Rice at a Glance
- Best for: a flavor-packed side or an easy, hearty main
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 6
- Good to know: freezer-friendly, one-skillet finish, and the chicken livers are easy to leave out
Ingredient Notes
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Ground pork sausage is the savory, seasoned base of the dish. Use your favorite brand, mild or hot. You can also use ground beef or chicken if you prefer.
- Chicken livers are the heart of dirty rice. Chop them fine so they cook down and blend right into the sausage. You will find them at the meat counter or in the freezer section near the poultry. They are optional, but they are where that real dirty flavor comes from.
- Long grain white rice keeps the grains separate and distinct, which is exactly what you want here. Give it a rinse before cooking to wash off the extra starch.
- The trinity (onion, celery, and green bell pepper) is the aromatic base of Cajun cooking. I also add a bit of garlic.
- Creole seasoning is the backbone. Creole or Cajun both work, and my Homemade Cajun Seasoning is great if you want to make your own. Blends vary in salt, so taste before adding any extra. I also add dried thyme.
- Beef broth cooks the rice with more savory depth than plain water. It is a small thing that makes a difference.
- Worcestershire sauce and hot sauce bring the umami and a little background heat. Add more hot sauce if you like it spicy.
- Fresh parsley goes in at the very end to brighten everything up.
- Bay leaves are optional, but great to add to the rice to add some flavor.
How to make this Dirty Rice Recipe
Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.
Cook the rice
Add the rice, beef broth, water, and bay leaf, if using, to a medium saucepan and bring it to a boil. Cover, reduce the heat to low, and cook for 18 minutes, until the liquid is absorbed and the rice is tender. Discard the bay leaf and set the rice aside.
Brown the sausage and livers
In a large skillet over medium-high heat, brown the sausage and chicken livers together. Break the sausage into fine crumbles as it cooks and mash the livers in until they blend into the meat and no pink remains.
Add the trinity
Stir in the onion, celery, bell pepper, and garlic. Cook until the vegetables have softened, about 3 to 4 minutes.
Add the seasonings and rice
Add the Creole seasoning and thyme and stir until combined. Pour in the Worcestershire sauce and hot sauce and stir until everything is combined. Add the cooked rice and toss until every grain is coated and stained with the seasoning.
Finish with parsley
Fold in the fresh parsley. Taste, adjust the seasoning, and serve.
What to serve with Dirty Rice
How to store leftover Dirty Rice
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water to loosen the rice, either covered on the stove over low heat or in the microwave.
This dirty rice also freezes well for up to 3 months. Thaw it overnight in the refrigerator before reheating.
You can also turn leftover dirty rice into stuffed peppers! Hollow out bell peppers, cut them in half, and fill them with 1 cup of dirty rice. Sprinkle some cheese on top and bake at 350 for 20-30 minutes until the peppers have softened and the cheese is melty.
Why do they call it Dirty Rice?
Dirty rice, Cajun rice, and rice dressing are all variations of the same rice dish. The dirty name comes from the rice's color when paired with finely ground meat.
Rice dressing is usually made with ground beef, pork, or venison, while dirty rice typically includes organ meats such as chicken livers or gizzards.
Tanya's Recipe Notes
- If you’re not a fan of livers, feel free to replace them with ground beef or ground turkey. Please note that chicken livers give dirty rice an authentic taste.
- If you're looking for a healthier version, replace the ground pork with ground turkey, and swap out white rice for brown rice.
Looking for more rice recipes? Try these out:
If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Easy Dirty Rice Recipe
Video
Ingredients
Instructions
- Add the rice, beef broth, water, and bay leaf, if using, to a medium saucepan and bring to a boil. Cover, reduce the heat to low, and cook for 18 minutes. Discard the bay leaf and set the rice aside.
- Brown the sausage and chicken livers in a large skillet over medium-high heat, breaking the sausage into fine crumbles and mashing in the livers until they blend in and no pink remains.
- Add the onion, celery, bell pepper, and garlic. Cook until softened, about 3 to 4 minutes.
- Add the Creole seasoning and thyme and stir. Pour in the Worcestershire sauce and hot sauce and stir until combined.
- Fold in the cooked rice and toss until every grain is coated and stained. Stir in fresh parsley.
Nutrition
Notes
- Chicken livers are optional. Leave them out or replace them with more sausage, ground beef, or ground turkey. The livers give the most authentic dirty flavor.
- Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water. Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tried this recipe?
Let us know how it was!This post was originally published on July 20, 2022. It has been updated with new information.
Faith says
Love your videos!!..haven't tried it yet , but with these ing I know it will be amazing!!!!!...can't go wrong with all these flavors...tks!
Tanya Harris says
Thanks so much, Faith! So happy you like the videos. I love making them and plan on filming many more recipes 🙂
OS says
Do you use a breakfast sausage such as Jimmy Deans Sage Sausage
Tanya says
Yep, I sometimes use the breakfast sausage, but not the sage flavor. Just the regular.