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, dirty rice is sometimes even used as a dressing (or stuffing) for chicken, turkey and quail. At my house, it even shows up as the main dish from time to time, complete with side dishes like fried okra, pinto beans and yellow cornbread.
What You Need To Make Louisiana Dirty Rice
- white rice
- ground beef
- ground sausage
- bell pepper
- onion
- celery
- chicken broth
- flour, cooking oil
- chili powder, oregano, parsley, thyme, paprika, bay leaves, garlic, salt, pepper, & cayenne
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 I’ll be honest. Liver of any sort just isn’t my bag. Not even a little bit. I just can’t. 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.
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.
A true southern side dish, Louisiana Dirty Rice is filled with sausage, ground beef, bell pepper, onion, celery & spices. Also perfect as a dressing or stuffing for chicken, turkey or quail.
- 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
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In a large skillet, heat bacon grease or cooking oil. Add ground beef and sausage and brown.
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As meat begins to brown, add diced bell pepper, onion and celery.
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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.
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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.
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Fold in rice and parsley. Simmer for 5 more minutes. Serve.
Traditional Dirty Rice is made using finely chopped chicken livers, this recipe uses bacon grease to make up for their rich flavor. Sometimes mushrooms or even oysters are added as a substitute.
Enjoy this & other great recipes on Weekend Potluck and Foodie Friday!
Making It Easy To Make & Serve
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Hi Stacey, I just wanted to tell you that I enjoy all of your recipes, your stories and blogs. I am always looking for something to cook different and no matter what I make from your recipes always turns out delicious and honesty I have unsubscribed to all my other emails and just use yours from now on. You make it so easy to follow and it is a lot of fun cooking new things for the family. By no means am I a gourmet cook but I love trying new dishes and everything I make from your site everyone loves and even more I do. Thank you so much for bringing all this information and new recipes for me to enjoy and I know my family does too. Keep them coming. I look forward to making the dirty rice next, of course I know it will be delicious. Thanks again.
Hi, Diana!
Thank you so very much! You’ve left me pretty speechless! It is such an honor to share with you through food and memories. I love that you are cooking all these dishes (that is always my hope, but one never knows!) and that your family is enjoying them. It’s such fun to gather around the table together and enjoy good food! I am humbled by your kind words and appreciate so much that you are a part of our little community. You’re the best! Without you, there wouldn’t be a Southern Discourse!
Is this more of a side dish or main course? Looks awesome.
Hi, Martin!
It can be either! It’s fantastic with chicken, turkey, quail, even duck. But it also makes a great main dish to serve with peas, fresh tomatoes, fried okra and the like.
When you use oysters, how do you cook them to go in the dirty rice? I have a few pints to use up and this recipe sounds delicious!
Hey, Julie!
Already shucked, right? On step 4 of the recipe card (when you add the broth), also add the oysters. The oysters are done when the edges just start to curl. You can chop them up with the edge of the spoon you are cooking the rice with to incorporate them better into the dish!
Thanks Stacey! Can’t wait to try it!!
Let me know how it goes!