New Orleans Dirty Rice or Cajun Rice Recipe
By
Donna Graffagnino
@StillWild
1
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.
★★★★☆ 8 votes4
Ingredients
-
1 lbbulk pork breakfast sausage (jimmy dean, hot or mild)
-
1 lbchicken livers, chopped fine or ground
-
1 lbground beef
-
2 Tbspworcestershire sauce (lea & perrins)
-
1 mediumgreen bell pepper, diced
-
1 largeonion, diced
-
2 stalk(s)celery, chopped fine
-
2 cconverted long grain rice (zatarain's or uncle ben's)
-
1 bunchgreen onions, sliced thin
-
3 cloveor "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 ozwater or as needed
-
2 tspcajun/creole seasoning, or to taste
-
1/2 tspsage *see cook's notes
-
2-3bay leaves
-
1 1/2 cfresh chopped flat leaf parsley
How to Make New Orleans Dirty Rice or Cajun Rice Recipe
- 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.
- *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.