Easy Dirty Rice Recipe

Overhead view of dirty rice with ground sausage, parsley, and the holy trinity in a black skillet with a wooden spoon

A classic Cajun dirty rice made with ground pork sausage, chicken livers, and the holy trinity, all folded into seasoned rice for big Southern flavor. Serve it as a side or a hearty main.

Course Main Course, Side Dish

Cuisine Southern

Keyword Dirty Rice

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 525kcal

Author Tanya Harris

Ingredients

2 cups long grain white rice rinsed
1 ¼ cup beef broth
1 bay leaf optional
1 cup water
1 pound ground pork sausage
½ pound chicken livers finely chopped
1 large yellow onion chopped
2 stalks celery chopped
½ medium green bell pepper chopped
1 tablespoon garlic minced
1 tablespoon creole seasoning
1 teaspoon thyme dried
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
¼ cup chopped fresh parsley

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.

Video

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.

Nutrition