This classic Cajun dish pays homage to the Louisiana holy trinity (onions, bell peppers and celery). The finely chopped proteins give the rice its signature “dirty” look. Traditionally, dirty rice includes chicken liver — you can omit it, but don’t fear the liver! It adds another layer of texture and depth of flavor.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon olive oil
- 8 ounces hot sage pork sausage, casing removed
- 8 ounces ground beef
- 6 ounces chicken livers, finely chopped (optional)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 large celery ribs, diced
- 3 large garlic cloves, minced
- 1 teaspoon fresh thyme leaves, chopped
- 2 bay leaves
- 1 1/2 cups long-grain white rice, rinsed and drained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 1/2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 3 scallions, sliced
Instructions
- Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon.
- Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes.
- Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 475 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 151 mg |
| Sodium | 758 mg |
Reviews
I will make over and over again!
This was amazing!
We like it hot so I added 2 Datils (1 habanero would substitute) and used Chorizo because I had it in my fridge.
We like it hot so I added 2 Datils (1 habanero would substitute) and used Chorizo because I had it in my fridge.
Served this with grilled duck and it was amazing.
I didn’t use the chicken livers, I added extra spicy sausage, or Cajun sausage. I love this dish, have made it several times now. Always a hit in our house.
Anytime I cook something and my 4yo and 6yo say they love it and want it for lunch at school, it’s a winner! I had thirds. They each had seconds. *And* it’s going to school with them for lunch tomorrow. Thanks!
I just finished making for dinner tonight. in the kid’s opinion “it was awesome”
Yasssss….! This recipe was on point… to mk it more meal like… i doubled but only went w/2c rice…. I did choose to ground up andouille sausage vs hot breakfast sausage… either than that… this was some bomba** rice!
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Delicious!! Don’t leave out the chicken livers.
Easy and delicious
Nikki Scott has done it again! I spotted this dish on the screen after watching her demo of 30-minute Pan-Seared Salmon with Baby Bok Choy and Shitake Mushrooms (which I’ve also reviewed). Made this dish last night. Used ground lamb because we had some in the freezer. It worked just fine with the spicy Italian sausage and chopped chicken liver. I did the brown rice separately in 1/2 water and 1/2 beef broth. When I added the rice to the browned meat etc, I added just a dash of beef broth to meld everything together. The celery went in at the end with the scallions to add a little crunch. It was delicious! It is just the two of us seniors shut in during the pandemic and we’ve really enjoyed Nikki’s recipes.