This easy Cajun Dirty Rice recipe is a classic one-pot dish from New Orleans. Made with long-grain white rice, sausage, ground beef, chicken livers, vegetables, and Creole seasoning, it’s bold, filling, and full of flavor.
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From Long Island To Louisiana
Many years ago, I worked in a clothing factory in Kaplan, Louisiana, in Southern Louisiana, known as Cajun Country, near Lafayette.
Coming from Long Island, I had no idea what Cajun cooking was. I had never heard of crawfish or dirty rice and experienced true Southern hospitality for the first time.
he first shrimp po’ boy came from Mickey's Drive-In in Kaplan. Gulf shrimp had a fresh, sweet flavor unlike anything I'd tasted before and after one bite, it became a new favorite.
Louisiana is much more than the French Quarter in New Orleans. It’s a state rich in history, diverse culture, and warm southern hospitality, much like the welcoming atmosphere here in the Florida Keys.
People don’t visit New Orleans for the beaches or the views. They go for the food. Dirty rice is a piece of that history, packed with flavor and tradition in every bite.
History of Dirty Rice
Dirty rice comes from Louisiana, where it started as a practical way to use leftover meats like pork, ground beef, and chicken giblets. The name “dirty” refers to the speckled look the rice gets from chopped chicken livers and gizzards.
The dish is built on the Cajun “Holy Trinity” of onions, bell pepper, and celery—an essential mix in Louisiana cooking. This trio adds depth and flavor to just about every Cajun and Creole dish.
Today, dirty rice is a staple of Southern cooking. It’s hearty, flavorful, and deeply tied to Louisiana’s food traditions.
Why You'll Love This Recipe
- Dirty Rice, also known as Louisiana rice dressing, is a delicious one-pot meal made by browning meat, sautéing vegetables, and cooking rice all in the same pot.
- It’s a great side for summer fish dinners and adds something a little different to your usual spread. The bold flavors and slight kick of spice make it stand out on the table.
- This dish also stretches your food dollar by combining meat and rice in one recipe. With food prices rising, it’s a smart and budget-friendly way to serve a good meal.
What's in Dirty Rice?
This recipe includes a mixture of meats (sausage, ground beef, chicken livers), rice, spices, and vegetables, creating a flavorful Southern dish.
For this version, I use breakfast sausage and ground beef, chopped-up chicken livers, Tony Chachere's Creole seasoning, and Uncle Ben's rice.
The seasoned sausage adds great flavor. You can use traditional andouille sausage or seasoned breakfast pork sausage. I've even added hot Italian sausage, and it was great!
Additionally, chicken livers add rich texture to the dish. You can use any chicken giblets you have on hand. Livers, hearts, or gizzards all work well.
As for the rice, I use Uncle Ben's white rice because in dishes like this, converted rice doesn't clump together. I make Spanish Rice with Uncle Ben's too. You can use your favorite long-grain rice.
Seasoning
I'm using Tony Chachere's Creole Seasoning for this rice dressing. Headquartered in Opelousas, Louisiana, Tony's blend has a spicy flavor that works perfectly in Cajun-style dishes like dirty rice.
The seasoning mix includes salt, paprika, onion powder, garlic powder, black and white pepper, and cayenne. It adds a ton of flavor, so go easy on any extra salt as you cook.
You can find Tony Chachere's in most grocery stores. Check the seafood section or spice aisle.
Ingredients
- ground pork or seasoned breakfast sausage
- ground beef
- chicken livers, finely chopped
- diced green bell pepper, diced (about half a pepper)
- diced yellow onion (1 small yellow onion)
- celery
- long grain rice (I use Uncle Ben’s white converted rice)
- green onions
- garlic
- Worcestershire sauce
- chicken broth or water
- Cajun or Creole seasoning (I used Tony Chachere’s)
- parsley
- salt and black pepper to taste
Recipe
This recipe makes 6 servings. You can easily double it.
- In a large Dutch oven or 6 to 8-qt saucepan with a lid, sauté all the meat (sausage, beef, and liver) over medium heat, breaking the large pieces with a wooden spoon as it cooks. Season with a little salt and pepper. Cook a few minutes until the meat is no longer pink.
- Add the bell pepper, onions, and celery to the pot. Cook for 5-7 minutes, until the veggies soften and start to brown.
- Add the rice, green onions, and garlic; continue to stir for 1-2 minutes until the rice begins to turn opaque.
- Add the Worcestershire sauce, stock, and Cajun/Creole seasoning. Mix well, lower heat to LOW, and cover. Simmer for 20 minutes or until the rice is tender and all the liquid has been absorbed.
- Remove from the heat and stir in chopped parsley. Serve hot.
Pairings
What goes with dirty rice for dinner? Classic Southern Louisiana dishes like gumbo, jambalaya, and crawfish étouffée are the customary dishes to pair with dirty rice.
You can also pair this delicious side dish with grilled steak or pan-seared chicken, roasted snapper, blackened swordfish, blackened shrimp, or crispy pan-fried mahi mahi.
Check out all of our fish recipes and pick your favorite. We also have a collection of seafood recipes made using Cajun Blackened Seasoning. We can't get enough of it!
This Dirty Rice recipe is part of my post on How to Make Liver Taste Good.
It’s one of several liver recipes, beef and chicken, that use bold seasoning to balance out the strong, metallic flavor some people don’t enjoy. If you’re new to liver or just looking for better ways to cook it, check it out!
Storage and Reheating
Let the cooked rice cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 to 4 days, or freeze for up to 2 months.
To reheat, place the rice in a pan with a splash of water and stir over medium heat until warmed through. You can also microwave it in short intervals, stirring in between, until hot.
Cajun Legends in the Kitchen
From the bayou of Louisiana, check out Kent Rollins's YouTube video Cajun Dirty Rice with Justin Wilson. Cowboy Kent shows how to make old-fashioned dirty rice, cooked low and slow for 4 hours in a big cast iron pot, with clips from legendary Cajun chef Justin Wilson.
Justin Wilson was a popular TV personality known for his Cajun cooking and storytelling. His show, Justin Wilson's Louisiana Cookin', aired in the 1970s and 1980s and brought Cajun food into American homes.
He made Cajun cooking fun and approachable, much like how Julia Child introduced French cuisine to the everyday cook.
Louisiana Rice Dressing
Dirty Rice, also called Louisiana rice dressing, originating in the US state of Louisiana, is a flavorful Southern dish rooted in Cajun and Creole traditions.
This rice recipe gets its name from the speckled appearance of the dish. It combines long grain rice, ground beef, chicken livers, ground pork, and aromatic vegetables, all seasoned with a blend of Cajun spices.
Celebrated for its rich flavor and cultural significance, this classic rice dressing captures the essence of Southern comfort food.
It is perfect for family gatherings and summer outings. On Fat Tuesday, include it on your Mardi Gras menu too with our favorite Blackened Seafood!
FAQ
While Dirty Rice is often served as a side dish, it has protein from the meat and could be a filling main course.
Yes, ground turkey can be used in place of ground pork or beef. Add an extra teaspoon of creole seasoning to make up for the flavor difference.
Some iconic foods associated with Southern Louisiana and New Orleans include:
Gumbo
Jambalaya
Crawfish Étouffée
Dirty Cajun Rice
Po'Boy Sandwiches
Boudin
Red Beans and Rice
Beignets
They’re very similar, but not always the same. In Louisiana, especially in Cajun country, “rice dressing” is often used instead of “dirty rice,” especially when the recipe skips chicken livers and uses just ground beef or pork.
Cajun rice is another name for dirty rice, often used outside of Louisiana. You’ll see it on restaurant menus and in grocery store mixes. It usually means the dish is seasoned with Cajun spices, even if it doesn’t include traditional ingredients like giblets.
Gravy rice isn’t as common, but some folks use the term when the meat mixture is extra moist or made with a little broth. It’s more of a home-cooked variation than a widely known name.
Cajun Dirty Rice Recipe
Ingredients
- ½ pound ground pork or seasoned sausage like authentic andouille sausage or Jimmy Dean's breakfast sausage
- ½ pound lean ground beef
- ¼ pound chicken livers, finely chopped
- ½ cup diced green bell pepper, about half a pepper
- 1 cup diced yellow onion, 1 onion
- 1 diced celery stalk
- 1 cup long-grain rice, rinsed, I use Uncle Ben's converted rice
- 2 green onions, sliced
- 2 teaspoons minced garlic
- 1 tablespoon Worcestershire sauce
- 2 cups low-sodium chicken broth or water
- 2 teaspoons creole seasoning, I use Tony Chachere’s
- ¼ cup chopped parsley
- salt and black pepper to taste
Instructions
- In a large Dutch oven or 6 to 8-qt saucepan with a lid, sauté all the meat (sausage, beef, and liver) over medium heat, breaking the large pieces with a wooden spoon as it cooks. Season with a little salt and pepper. Cook a few minutes until the meat is no longer pink.
- Add the bell pepper, onions, and celery to the pot. Cook for 5-7 minutes, until the veggies soften and start to brown.
- Add the rice, green onions, and garlic; continue to stir for 1-2 minutes until the rice begins to turn opaque.
- Add the Worcestershire sauce, stock, and Cajun/Creole seasoning. Mix well, lower heat to LOW, and cover. Simmer for 20 minutes or until the rice is tender and all the liquid has been absorbed.
- Remove from the heat and stir in chopped parsley. Serve hot.
Notes
- 2 tablespoons sweet paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper (add more for heat)
- 1 teaspoon black pepper
- 1 teaspoon white pepper
