Dirty Rice

Teresa Pendino


A Southern Favorite! Serve as the main course or a side. Emeril's Essence is the perfect combo seasoning blend for this dish. (recipe included)

Serving size 1 cup, Calories 291, Total Fat 18g, Sat Fat 7g, Chol 61mg, Sodium 789mg, Potassium 88mg, Total Carbs 23g, Dietary Fiber 1g, Sugars 3g, Protein 17g, Vit A 13%, Vit C 27%, Calcium 1%, Iron 13%

Serving Suggestion: Green Beans & Cornbread

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20 Min
30 Min
Stove Top


1 lb
ground chuck
1/2 lb
johnsonville® italian hot sausage
1 c
yellow onion finely chopped
3/4 c
green bell pepper finely chopped
1/4 c
celery finely chopped
2 tsp
garlic minced
2 Tbsp
emeril creole essence
1 tsp
black pepper ground
2 c
chicken broth low sodium
bay leaves
3 c
rice cooked
1/4 c
parsely fresh

How to Make Dirty Rice


  • 1Essence (Emeril's Creole Seasoning):
    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried leaf oregano
    1 tablespoon dried thyme
    Combine all ingredients thoroughly and store in an airtight jar or container.

    Yields: about 2/3 cup

    Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
  • 2In a large, heavy saute pan, over medium-high heat. brown ground chuck and sausage, about 6 minutes. Drain
  • 3Add the onion, bell pepper, celery, garlic, Essence and cook, stirring, for 5minutes.
  • 4Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes.
  • 5Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.

Printable Recipe Card

About Dirty Rice

Course/Dish: Beef, Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole
Hashtags: #rice, #ground, #creole, #beef