Louisiana Dirty Rice
Bold, savory, and authentically Southern, this Louisiana Dirty Rice marries beef, sausage, veggies, chicken livers, and Cajun spice into one irresistible, meaty, and confident rice dish. One-pot magic, huge flavor, and just the right touch of smoky heat—perfect for family dinners or parties, and the leftovers are even better.
6
servings
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.
Notes
Storage: Once cooled, store Louisiana Dirty Rice in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of broth, or cover and microwave with a damp paper towel. For freezing, place in freezer bags, flatten, and freeze for up to 3 months.
Variations: Swap in chopped mushrooms for chicken livers (for a milder earthy flavor) or skip them entirely. Use hot sausage or andouille for more spice. For a vegetarian version, use lentils and mushrooms instead of meat and add a splash of soy sauce for richness.
Nutrition
Calories: 495kcal | Carbohydrates: 44g | Protein: 22g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 1040mg | Potassium: 540mg | Fiber: 2g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 4.7mg