Louisiana Dirty Rice
An iconic Southern comfort dish, Louisiana Dirty Rice is a hearty blend of seasoned meats, aromatic vegetables, and long-grain rice. Ideal as a robust side or a flavorful stuffing for poultry, it delivers depth through layers of savory spices and rich broth infusion.
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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.
Notes
While traditionally prepared with chopped chicken livers for a deeper flavor, this rendition uses bacon grease as a rich alternative. Optional enhancements include mushrooms or oysters for added depth.