How to Make Louisiana Dirty Rice
Louisiana Dirty Rice is a savory Southern classic packed with bold flavors, meats, and herbs. This rich, hearty dish makes a delicious side or main course.
Perfect for weeknights or holidays, Louisiana Dirty Rice also doubles as a flavorful stuffing for poultry and game birds like chicken, turkey, or quail.
Bold Ingredients That Make Louisiana Dirty Rice Irresistible
Ground beef – Adds a robust, meaty base and hearty texture.
Pork sausage – Brings in spiced richness and Southern flair.
Cooked rice – Fluffy and tender, it absorbs all the savory flavors.
Chicken broth – Used for both cooking the rice and simmering the meat, adding depth.
Bell pepper, onion, and celery – The classic “holy trinity” of Cajun cuisine for aromatic depth.
Flour – Helps thicken the dish and bind the ingredients together.
Bacon grease – Imparts smoky flavor that mimics traditional liver-based versions.
Bay leaves, parsley, oregano, thyme, garlic – A fragrant blend that infuses every grain.
Salt, chili powder, black pepper, cayenne – Adds balanced seasoning with a subtle kick.
Cooking Up Comfort: Louisiana Dirty Rice in 30 Minutes
Start by browning the beef and sausage in bacon grease to build flavor. Sauté the aromatic vegetables, stir in the spices and flour, then simmer with broth. Finish by folding in rice and parsley.
Louisiana Dirty Rice Tips & Twists
To stay true to its roots, some cooks add finely chopped chicken livers for extra depth—feel free to mix in a few tablespoons if preferred. For a smokier twist, try smoked sausage instead of ground. And for a holiday-ready stuffing, bake the prepared rice in a covered dish at 350°F for 15 minutes before serving.
Storing and Reheating Louisiana Dirty Rice
Refrigerate leftovers in an airtight container for up to four days. For freezing, cool completely and store in freezer-safe bags. Reheat gently on the stove with a splash of broth to maintain moisture and flavor.
Frequently Asked Questions
Can I use just one type of meat?
Yes, ground beef or sausage alone works, but the combination gives the dish its signature depth.
Is Dirty Rice spicy?
It’s mildly spicy. Adjust cayenne and chili powder to suit your taste.
Can I make this vegetarian?
Yes, swap the meats for mushrooms and use vegetable broth for a plant-based version.
What’s the difference between Dirty Rice and Cajun Rice?
They’re often used interchangeably, but Dirty Rice traditionally includes liver or other organ meats, while Cajun Rice may not.
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Louisiana Dirty Rice
Ingredients
- ¾ cup diced yellow onion
- 1 tablespoon dried oregano
- 1 lb ground pork sausage
- 2 tablespoons fresh parsley chopped
- ¼ cup flour
- 2 cups chicken broth
- ¾ cup diced green bell pepper
- 1 teaspoon chili powder
- 1 tablespoon bacon grease or cooking oil
- ¼ cup diced celery
- 1 lb ground beef
- 3 bay leaves
- ½ teaspoon ground black pepper
- 2 teaspoons minced garlic
- 1½ teaspoons salt
- 4 –5 cups cooked rice prepared with chicken broth
- 2 teaspoons dried thyme
- ¼ teaspoon cayenne pepper
Instructions
- Warm bacon grease or oil in a broad skillet over medium heat. Introduce the ground beef and pork sausage to the pan and cook until partially browned.
- Incorporate the diced green bell pepper, onion, and celery into the meat mixture and continue cooking until the meat is completely browned and the vegetables begin to soften.
- Add in the thyme, oregano, minced garlic, chili powder, black pepper, cayenne, and salt—reserving the parsley—and stir thoroughly. Sprinkle the flour over the mixture, ensuring all contents are evenly coated.
- Pour in the chicken broth and drop in the bay leaves. Scrape the skillet’s base to deglaze and integrate any browned remnants. Let the mixture simmer gently for 5 to 8 minutes.
- Fold in the cooked rice and chopped parsley. Let it continue to simmer for an additional 5 minutes before serving hot.