New Orleans Dirty Rice

Donna Graffagnino

By
@StillWild

Cajun rice or "dirty rice" is a well loved New Orleans dish and a Louisiana classic, with as many different recipes as there are cooks.
Traditional Dirty Rice uses chopped chicken livers which gives it a distinctive flavor and a dark color dubbing it "dirty" rice. It typically includes the trinity with da' Pope, which is diced bell pepper, celery, onion, and garlic. This is my favorite version.


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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1 lb
bulk pork breakfast sausage (jimmy dean, hot or mild)
1 lb
chicken livers, chopped fine or ground
1 lb
ground beef
2 Tbsp
worcestershire sauce (lea & perrins)
1 medium
green bell pepper, diced
1 large
onion, diced
2 stalk(s)
celery, chopped fine
2 c
converted long grain rice (zatarain's or uncle ben's)
1 bunch
green onions, sliced thin
3 clove
or "toes" garlic, minced
salt, black & cayenne pepper to taste
1 can(s)
(14.5 oz) low sodium beef broth
1 can(s)
(14.5 oz) low sodium chicken broth
3-4 oz
water or as needed
2 tsp
cajun/creole seasoning, or to taste
1/2 tsp
sage *see cook's notes
2-3
bay leaves
1 1/2 c
fresh chopped flat leaf parsley

Directions Step-By-Step

1
In a large Dutch oven or saucepan, over medium-high heat, sauté the sausage, beef, and livers until no pink remains. Drain all but 3 Tbsp from the pan. (If sausage is very lean add bacon grease or butter to pan to make 3 Tbsp.)
2
Add the bell pepper, onions, and celery. Season with salt and black pepper to taste.
3
Cook for 5-7 minutes until the veggies begin to soften and brown. Add the rice, green onions, and garlic; continue to stir for 1-2 minutes until the rice begins to toast or turn brown.
4
Add the worcestershire sauce, beef & chicken stock, creole seasoning, sage, and bay leaves. Mix well, turn the heat to low, cover and simmer for 20 minutes.
5
Cook until the rice is fully tender and the broth has been absorbed. Stir well and remove from heat, then stir in the chopped parsley.
6
*Cooks Notes:
Don't let the Sage scare you off because you don't taste the small amount of sage in this recipe but it does make a difference in the taste, so don't leave it out. I personally do not like sage in anything, but this recipe is the exception.

Some people like to put diced pork or Andouille sausage in their Dirty Rice, which is fine - almost anything goes, however, adding sausage or tomatoes will lean the dish towards a Jambalaya. Dirty Rice shouldn't be too wet or gummy, the grains should separate easily and still be moist enough to hold together on your fork.

About this Recipe

Course/Dish: Rice Sides, Pork
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole
Other Tags: For Kids, Healthy, Heirloom