Rich, hearty and full of flavor, Louisiana Dirty Rice is one of those delectably versatile side dishes that you just might let steal the show. A true Southern recipe filled with sausage, ground beef, bell pepper, onion, celery & spices, dirty rice is richly savory, completely comforting and can show up on any table from a Tuesday to the holidays!
Like most of our food here in the south, we make our food work for us. And the dishes that can carry the most load are often the most popular. Dirty Rice is one of those comfort food work horses that’s loaded with flavor and can show up almost any time or place. Weeknight dinners, potlucks, family dinners, even holidays.
It’s sometimes used as a dressing (or stuffing) for chicken, turkey and quail. It can be stuffed in peppers. Enjoyed on it’s own. At my house, it often shows up as the main dish, complete with real deal sides like fried okra, blackeyed peas and yellow cornbread.
Traditional dirty rice is made with finely diced or ground chicken livers. The chicken livers are used to bring a full-bodied richness to the dish and almost act like a binder to hold it all together.
But not all dirty rice has to be made that way to achieve a delicious, rich flavor… or to be authentic. And I’ll be honest. Liver of any sort just isn’t my bag. Not even a little bit. So you will find them conspicuously missing from this recipe.
Instead, I use a little bacon grease and flour. This adds a ton of just the right kind of full flavor we all love and acts as a perfect binder at the same time.
What You Need To Make Louisiana Dirty Rice
- white rice
- ground beef
- ground sausage
- bell pepper
- chicken broth
- flour, cooking oil
- chili powder, oregano, parsley, thyme, paprika, bay leaves, garlic, salt, pepper, & cayenne
Just look at all that yummy goodness! It’s so savory and spicy. Everything you want in a classic southern dish, and nothing you don’t.
Other Louisiana Recipes You’ll Love
- Dirty Rice Stuffed Bell Peppers
- Easy Louisiana Sausage Jambalaya
- Easy Louisiana Gumbo with Green Chile Rice
- Million Dollar Shrimp & Crab Dip
- Layered Muffuletta Salad
- Mini Natchitoches Meat Pies
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Louisiana Dirty Rice
- 1 lb ground beef
- 1 lb ground pork sausage
- 4-5 C cooked rice, prepared with chicken broth
- 2 C chicken broth
- 3/4 C green bell pepper, diced
- 3/4 C yellow onion, diced
- 1/4 C celery, diced
- 1/4 C flour
- 1 Tbsp bacon grease or cooking oil
- 3 bay leaves
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp dried oregano
- 2 tsp dried thyme
- 2 tsp minced garlic
- 1 1/2 tsp salt
- 1 tsp chili powder
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- In a large skillet, heat bacon grease or cooking oil. Add ground beef and sausage and brown.
- As meat begins to brown, add diced bell pepper, onion and celery.
- When meat is fully browned, stir in herbs and spices except for parsley. Mix well. Add flour. Mix well again, making sure the flour coats the meat.
- Add broth and bay leaves. Scrape the bottom of the pan to loosen any of the browned bits from the pan. Allow to simmer 5-8 minutes.
- Fold in rice and parsley. Simmer for 5 more minutes. Serve.
MAKING IT EASY TO HOST & SERVE
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