New Orleans Dirty Rice

★★★★☆ 8 Reviews
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By Donna Graffagnino
from Bayou Country, LA

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.

serves 8-10
prep time 20 Min
cook time 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 md
    green bell pepper, diced
  • 1 lg
    onion, diced
  • 2 stalk
    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
    (14.5 oz) low sodium beef broth
  • 1 can
    (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
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How To Make

  • 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.
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