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
- onion
- celery
- 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
IF YOU MAKE THIS RECIPE, BE SURE TO LET ME KNOW!
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Louisiana Dirty Rice
Ingredients
- 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
Instructions
- 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.
Notes
MAKING IT EASY TO HOST & 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!
Just tried your dirty rice recipe……the family all loved it! It was so easy and tasty! Thank you and I will be trying more of your dishes in the future.
Hi, Bonnie!
That’s awesome! You truly just made my day. I am so glad you loved this dish!
After browning meats, do you drain off grease?
Hi, Noreen! I usually use lean meats, so there is not much to drain off. The flour does soak up any grease there is and acts like a binder for the dish. However, you don’t want a greasy dish. So if the meats render a lot of grease you might want to drain off a little before adding the flour.
Can this be made a day before.
Hi, Diana!
It sure can!
We are doing Keto, so I omitted the flour and substituted 2.8 oz. dried cauliflower at the end to absorb the liquid, and it turned out Great!!
Hi, Lee! What an awesome idea! Sounds perfect.
Have you tried to freeze this? It sounds delicious!
I have! I’ve frozen the leftovers before. It freezes nicely!
Hello, do you cook the rice before adding it ??
Hi, Ellen! Yes, the rice is cooked beforehand! See the ingredient list on the recipe card for specifics. I hope you enjoy this recipe!
This sounds wonderful! How much dry rice do I need to make 4-5 cups cooked rice? Can’t wait to try it…thx
Hi, Linda! Your rice should include cooking instructions on the back of the bag or box. *Usually,* about 1.5 C uncooked rice will yield the right amount. But check the instructions for your particular rice to double check. Can’t wait to hear all about it!
Hi Stacey,
Would I be able to use cornstarch instead of flour? I’m gluten sensitive and not all gluten free flours are made the same so I’d prefer to add cornstarch.
Thank you
Hi, LEstina! To be honest, I am not sure, but I do think it’s worth a try.
This sounds so yummy! Just curious what kind of ground sausage and rice you suggest using. Thanks!
Hi, Sharon! This is one of our very favorite dishes at my house. I hope you will make it and enjoy it as much as we do. I usually use just a regular ground breakfast sausage. We like things spicy, so I do buy the spicy ground breakfast sausage. And as far as rice, any plain enriched white rice will do- long or short grain doesn’t matter. You can even use a minute rice, or quick cook rice, for convenience!