Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

new orleans dirty rice

(8 RATINGS)
1.38K Pinches 8 Photos
StillWild avatar
Bayou Country, LA
Updated on Jan 6, 2014

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.

prep time 20 Min
cook time 45 Min
method Stove Top
yield 8-10 serving(s)

Ingredients

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

How To Make new orleans dirty rice

  • Sausage and chicken livers sauteeing in a pan.
    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.)
  • Bell pepper, onions, and celery added to sausage.
    Step 2
    Add the bell pepper, onions, and celery. Season with salt and black pepper to taste.
  • Sausage, chicken livers, peppers, onions, and celery sauteeing in a pan.
    Step 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.
  • Step 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.
  • Chopped parsley added to sauteed sausage and chicken livers.
    Step 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.
  • Rice and sausage mixed together in a pan.
    Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes