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Louisiana Dirty Rice Recipe

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4 from 12 reviews

Louisiana Dirty Rice is a flavorful Cajun classic featuring a rich blend of ground beef, pork sausage, and optional chicken liver sautéed with aromatic vegetables and spices, mixed with perfectly cooked white rice. This hearty dish is simmered to perfection, allowing the savory broth and Cajun seasoning to infuse every bite, making it a beloved staple of Creole cuisine.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Cajun/Creole

Ingredients

Rice

  • 1 cup white long grain rice
  • 1 ½ cups chicken broth
  • 1 teaspoon kosher salt

Meats

  • 1 pound ground beef
  • 1 pound pork sausage (or ground pork)
  • ¼ pound chicken liver (optional, about ½ cup)

Vegetables and Herbs

  • 1 large yellow onion, chopped
  • 2 large stalks celery, chopped
  • 1 green bell pepper, chopped
  • 6 cloves garlic, minced
  • 5-6 green onions, thinly sliced
  • ½ cup parsley leaves, loosely packed and finely chopped

Other

  • 1 tablespoon unsalted butter
  • 2 cups chicken broth
  • Cajun seasoning, to taste

Instructions

  1. Prep: Chop the onion, celery, and bell pepper into small pieces. Thinly slice the green onions, finely chop the parsley leaves, mince the garlic cloves, and finely chop the chicken livers or pulse them in a food processor until minced.
  2. Cook Rice: Rinse the rice under cold water until it runs clear. Combine the rice with 1 ½ cups chicken broth and 1 teaspoon kosher salt in a small pot. Bring to a boil, then cover and reduce heat to low. Simmer for about 17 minutes until the rice is tender and the broth is fully absorbed. Remove from heat and fluff the rice with a fork, then cover to keep warm while you prepare the rest of the dish.
  3. Brown Meats: Heat a large dutch oven over medium-high heat and melt the butter. Add the ground beef and pork sausage (with a pinch of salt) and cook for about 10 minutes, breaking up the meat with a spoon until browned and cooked through.
  4. Sauté Vegetables and Liver: Add the minced chicken liver (if using), chopped onion, celery, and bell pepper to the browned meat. Cook for about 10 minutes, stirring occasionally, until the vegetables soften and the liver is browned. Stir in the minced garlic and cook for an additional minute to release its aroma.
  5. Simmer: Pour in 2 cups of chicken broth, add the chopped parsley and sliced green onions, and stir well. Reduce the heat and simmer the mixture for 20 to 30 minutes, occasionally stirring, until most of the liquid evaporates and about ½ cup remains.
  6. Mix Rice: Fold the cooked rice into the meat and vegetable mixture, combining thoroughly. Taste and adjust the seasoning by adding Cajun seasoning as desired. Turn off the heat and let the dish sit for 10 minutes to allow the flavors to meld and the remaining liquid to be absorbed.
  7. Serve: Garnish with extra parsley or green onions if desired. Serve the Louisiana Dirty Rice hot and enjoy the rich, spicy flavors representative of Cajun cuisine.

Notes

  • Using chicken liver adds an authentic, rich flavor to the dish, but it can be omitted if preferred or unavailable.
  • If you want to reduce sodium, adjust the amount of kosher salt and Cajun seasoning accordingly.
  • Cooking rice in a rice cooker is an easy alternative to stovetop preparation.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated.

Find it online: https://cheftinaskitchen.com/louisiana-dirty-rice-recipe/