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
- 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.
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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 Make & Serve
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