Bold and savory, this Louisiana Dirty Rice brings together beef, sausage, chicken livers, vegetables, and Cajun spice for an irresistibly hearty dish. You’ll catch a whiff of smoky spice, sizzling meat, and the deep aroma of seasoned rice that’ll basically drag you into the kitchen.
It’s sizzling, steamy, and unapologetically rich—every spoonful loaded with personality and just the right amount of mischief.
This is Louisiana Dirty Rice the way it oughta be: warm, meaty, and confident. Not fancy, but proud. The mix of hearty ground meats, finely chopped veggies, and a bit of chicken liver (don’t click away) gives it that signature “dirty” texture and color. It’s cozy but bold—like your favorite hoodie, if it were dusted with paprika and smelled like happiness.
Whether dished up hot for a weeknight dinner or scooped onto a party platter next to hot sauce bottles and cornbread muffins, it just works.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Louisiana Dirty Rice
No overhype here, just a super solid dish that knows exactly what it’s doing. It’s satisfying, full of flavor, and comes together with no drama—unless you count fighting over seconds.
- One-pot magic: It starts on the stovetop and ends there too. Fewer dishes, more time to hover and taste-test.
- Big flavor, little fuss: The combination of sausage, beef, and liver punches way above its weight with basic pantry spices.
- Good for gatherings or hoarding: Make a batch for a crowd or hide it in the back of the fridge labeled “organic kale.”
- Custom spice levels: Add more cayenne if you like a kick in the nostrils, or keep it mellow for the spice-shy crowd.
- Hearty enough for a meal: No side dish duties here. This rice could file its own taxes, it’s so grown-up.
- Leftovers? Even better: Tastes even deeper and more developed the next day. If it lasts that long.
Ingredient Notes
There’s not a ton of guesswork here, but a few ingredients pull heavy weight, so let’s talk about them.
- Low sodium chicken broth: It keeps everything savory and flavorful without going salt-overload. You’ll use it in stages to cook both the rice and the meat mixture.
- Long-grain rice: You want those fluffy, separate grains—not mushy or clumped. Rinse it well so it cooks up clean.
- Bay leaf: It’s subtle, but adds that background warmth and just a hint of something-herbal.
- Olive oil or bacon grease: Your choice depends on your mood. Bacon grease adds smokiness, but olive oil keeps it a little lighter.
- Ground sausage and beef: They team up for a hearty, meaty base. The sausage brings spice and the beef adds depth.
- Chicken livers: I know. Stay with me. They’re chopped or puréed so they melt right in, adding that signature dirty rice vibe with extra richness.
- Cajun or Creole seasoning: Pick your fave blend. Some are punchy with salt, others bring the heat—taste and tweak as needed.
- Smoked paprika, cayenne, salt & pepper: These layer in the smoky heat and round out the dish. Use cayenne with caution (or full intention).
- Celery, onion, bell pepper, garlic: The holy trinity plus garlic. Classic creole aromatics that give the dish its backbone.
- Green onions or parsley & hot sauce: For garnish and a sharp, fresh lift right at the end. Don’t skip them.
How To Make This Louisiana Dirty Rice
Okay, let’s get comfy. Apron on, playlist queued, and stove ready? This one moves fast once you start, so get everything prepped first.
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Cook the rice: Bring 4 cups of broth to a boil in a large pot. Meanwhile, rinse that long-grain rice until the water runs clear (you’ll thank yourself later). Toss in the rice and bay leaf, give it a good stir, and simmer for 15–20 minutes until just tender. Take it off the heat, cover, and let it steam quietly for 3–4 more minutes. Fluff it with a fork and set it aside like the organized cook you are.
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Brown the meat: Grab your biggest skillet or Dutch oven (don’t skimp on surface area). Add your fat of choice and toss in the ground sausage and beef. Cook until it’s halfway browned, breaking it into crumbles. Then stop! Let it sit still for a minute or two so it gets those crusty brown bits and sizzling edges. A splash of broth helps deglaze those bits back into the mix.
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Toss in the veg and livers: Add the chopped chicken livers, celery, onion, and bell pepper. Stir often and cook until your kitchen smells amazing and the veggies have softened (about 5–7 minutes).
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Spice it up: Add garlic, Cajun seasoning, smoked paprika, and cayenne if you’re feeling fancy. Let the spices bloom for 30 seconds, just until they smell warm and toasty—not burnt.
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Finish it off: Pour in the remaining broth and fold in the cooked rice. Let everything mingle for a few minutes until almost all the liquid is soaked up and the whole mixture looks like it could win a chili cook-off.
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Top and serve: Fork-fluff one last time, then scatter chopped parsley or green onions over the top. A few dashes of hot sauce? Absolutely. Now dig in.
Storage Options
Let’s talk leftovers. Because this Louisiana Dirty Rice? Arguably better the next day.
Once cooled to room temp, scoop the rice into an airtight container and pop it in the fridge. It keeps well for up to four days. You might even catch your sleepy future self thanking past-you for the lunch goldmine you created.
Reheating is easy. Just warm it in a nonstick skillet over medium heat with a splash of broth or water to revive it a little. Microwave works fine too—cover it with a damp paper towel to bring back that fluffy texture.
And yes, you can definitely freeze it. Package it flat in freezer bags so it thaws quicker, then reheat gently on the stovetop or in the microwave. I’d finish it with a fresh sprinkle of green onions or parsley to liven it back up.
Variations and Substitutions
Dirty rice might have a classic structure, but it’s flexible. If you want to freestyle a bit, here’s how:
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No chicken livers: Sub finely chopped mushrooms or skip them entirely. You’ll lose some richness, but it’s still mighty tasty.
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Spicy sausage: Want a little zap of heat? Use hot Italian sausage or even andouille. Just dial down the cayenne if it gets aggressive.
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Vegetarian version: Skip the meats and double up on mushrooms and lentils. Add a splash of soy sauce for umami, and you’re good to go.
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Swap the rice: Short on long-grain? Try basmati or jasmine. Avoid sticky rice though, unless you’re cool with a clumpy vibe.
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Add extras: A handful of chopped okra, diced tomatoes, or corn could add a little freshness and fun.
What to Serve with Louisiana Dirty Rice
You could totally eat this solo, curled up on the couch with a spoon and zero regrets. But if you want to go all-in, here’s what plays nice with it.
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A crisp slaw brings balance. Something vinegary and tangy cuts through the richness of the rice. Think shredded cabbage with a little apple cider vinaigrette, maybe even a hint of hot honey.
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A side of warm, crumbly bacon cornbread muffins? Now that’s a Southern double down. The sweet, smoky corn pairs beautifully with the savory rice.
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Need some greens? Rainbow chard sautéed with garlic and a drizzle of lemon hits the spot. If you’re curious, try this dish of pan-seared cod and rainbow chard for a lighter side combo.
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For a zingy contrast, a bowl of pickled onions or jalapeños brings brightness without bulk.
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Dessert? It’s gotta be indulgent. Something like these chocolate almond croissants could be a wild, buttery finale… just sayin’.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Do I have to use chicken livers in this dish?
Technically, no—but here’s the thing: they’re what give Louisiana Dirty Rice that unmistakable depth and richness. Once chopped or blended, they melt right in. Still not convinced? You can swap in finely chopped mushrooms for a similar earthy flavor, or just leave them out for a milder version. No one’s inspecting your plate, I promise.
Can I make this in advance?
Yes, absolutely. Dirty rice not only holds up well in the fridge, it almost improves after a day. The flavors meld, the seasonings sink into every grain—it’s the MVP of make-ahead meals. Just store it airtight and reheat gently to keep that soft but slightly toasty texture going strong.
What type of sausage works best?
Mild or spicy pork sausage is classic, but if you’re feeling bold, go for hot Italian or andouille for an extra kick. Just watch the seasoning levels—some sausages are pre-salted within an inch of their lives, so you might need to ease up on additional salt in the recipe.
Can I freeze Louisiana Dirty Rice?
Yes, and it freezes like a champ. Let it cool completely first, then pack into freezer bags or a sturdy container. When you’re ready to eat, thaw overnight or microwave straight from frozen in a pinch. Add a splash of broth as you reheat to wake it up, and maybe a flourish of fresh herbs to seal the deal.
Louisiana Dirty Rice
Ingredients
Rice & Broth
- 4 cups (1 liter) low sodium chicken broth divided use
- 2 cups (370 g) long-grain white rice well-rinsed
- 1 bay leaf
Meat & Aromatics
- 2 tbsp (28 g) olive oil or bacon grease
- 1 lb (450 g) ground sausage mild or spicy
- 1 lb (450 g) ground beef
- 4 oz (115 g) chicken livers chopped or puréed
- 1 cup (150 g) yellow onion finely diced
- 1 cup (100 g) celery finely diced
- 1 cup (120 g) green bell pepper finely diced
- 3 cloves garlic minced
Spices & Seasoning
- 2 tbsp (16 g) Cajun or Creole seasoning more or less to taste
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper optional, to taste
- 1 tsp (5 g) kosher salt or to taste
- 1/2 tsp (1 g) black pepper
To Finish
- 1/2 cup (30 g) green onions or parsley chopped, for garnish
- hot sauce for serving
Equipment
- Large pot
- Large Skillet or Dutch Oven
- Knife
- Cutting board
Instructions
- Cook the rice: Bring 4 cups of broth to a boil in a large pot. Rinse rice until the water runs clear. Add rice and bay leaf, stir, and simmer for 15–20 minutes until just tender. Remove from heat, cover, and steam for 3–4 minutes. Fluff with a fork and set aside.
- Brown the meat: In a large skillet or Dutch oven over medium-high heat, add oil or bacon grease. Add sausage and beef, cook until halfway browned and crumbled. Let it sit to form crusty brown bits, then deglaze with a splash of broth and scrape up those bits.
- Add veggies and livers: Add chicken livers, celery, onion, and bell pepper. Cook, stirring often, until vegetables soften and everything smells amazing, about 5–7 minutes.
- Spice it up: Add garlic, Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Stir and let spices bloom for about 30 seconds, until fragrant.
- Finish: Pour in remaining broth and fold in the cooked rice. Stir and let it cook for a few minutes until most liquid is absorbed and rice is deeply flavored.
- Top and serve: Fluff with a fork, garnish with green onions or parsley, and hit with hot sauce if desired. Serve warm.
