Dirty Rice is a beloved Southern recipe traditionally prepared with chicken livers or gizzards and ground meat. These rich meats benefit from a combination of Creole and Cajun seasoning. The “dirty” part of the recipe comes as the ingredients simmer together.
While you can prepare dirty rice the original way, it’s also easy to make this tasty Louisiana dish using a combination of sausage and ground beef. Southern classics like bell pepper, onion, and celery (the “Holy Trinity” of Creole cooking) round out this ultra-savory recipe.
Dirty Rice is a convenient family favorite for weeknight dinners, holidays, or potluck gatherings. The best part is this recipe achieves authentic Louisiana flavor but doesn’t take long to cook.
Why You Will Love This Recipe
Ingredients and Substitutions
Ingredients
- 1 pound ground beef
- 1 pound ground sausage (use ½ pound if using chicken livers or gizzards)
- ½ pound chicken livers or gizzards (optional)
- 4 cups cooked white rice
- 2-3 cups beef broth
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup yellow onion, diced
- 3 cloves of garlic, minced
- ⅓ cup celery, diced
- ¼ cup all-purpose flour
- 1 tbsp cooking oil
- 3 bay leaves
- 2 tsp Cajun seasoning
- 2 tbsp parsley, chopped
- ⅓ cup scallions, chopped (for serving)
For the Creole Seasoning Mix
- ¼ tsp cayenne pepper
- ¼ teaspoon dried oregano
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
How to Make Dirty Rice
Step 1: Brown the Meat
Heat the cooking oil in a saucepan over medium-high heat. Add the ground beef, ground sausage, and chicken livers (if using) to the skillet.
Sauté the meats together for 5-10 minutes until they are browned evenly throughout.
Step 2: Add the “Holy Trinity” Veggies
Once the meats are browned, add the onion, peppers, and celery (plus garlic) to the pan. Lower the heat to medium as the ingredients soften for 7-10 minutes.
The meat will continue to brown and release juices, which means a dish full of Southern flavor.
Step 3: The “Dirty” Part
What follows is a key step that makes this famous rice dish “dirty.”
First, add the Cajun and Creole seasoning.
Once the spices are fully integrated, sprinkle in the flour until it coats the ingredients.
Add the beef broth and bay leaves and turn up the heat to medium-high.
Scrape the bottom of the pan. Once deglazed, simmer on low for 5-7 minutes.
Step 4: Add the Rice
Finally, add in the cooked rice, along with the parsley.
Continue to simmer on medium-low heat for about 5 more minutes. Allow the Dirty Rice to cool before adding chopped scallions on top and serving.
Serving Suggestions
Dirty Rice can be a meal on its own. But if you’re looking for dishes to pair with this Southern classic, here are some creative suggestions.
🧑🍳 Expert Tips
Storage Suggestions
- You can keep leftovers of your Dirty Rice in an airtight container in the refrigerator for up to 24 hours. (Rice is notorious for spoiling quickly, so be careful.)
- Dirty Rice freezes well and can be frozen in an airtight container for up to 3-4 months.
- If you want to keep enjoying Dirty Rice, store individual servings in a freezer-proof bag or in the refrigerator so nothing goes to waste. Always put leftover rice in the refrigerator as soon as it’s done cooking; don’t leave it out on the counter for over an hour.
Frequently Asked Questions
Why is Dirty Rice Called Dirty?
In Dirty rice, white rice appears to turn “dirty,” when you add seasonings and flour. Traditionally, chicken livers or gizzards are used in this recipe, but you can make authentic Dirty Rice using ground beef and sausage meat. If using the “Holy Trinity” of green pepper, celery, and onion (and the right seasonings), this dish will be a hit.
What Goes Well With Dirty Rice?
Some Southern favorites served alongside Dirty Rice include meatballs, roasted duck, short ribs, and chicken cacciatore. Others enjoy Dirty Rice with fried okra, cornbread, green beans, red beans, coleslaw, or hush puppies. Depending on how meaty you want your meal to be, these options provide lots of choices for Dirty Rice side dishes.
What’s the Difference Between Dirty Rice and Jambalaya?
Many people often mistake jambalaya for Dirty Rice, but there are key differences between the two. When making jambalaya, uncooked rice is added to the meat and vegetable mixture so it absorbs the added liquid completely. For Dirty Rice, you’d add pre-cooked white rice to the meat and veggies towards the end of the cooking process.
Can You Eat Zatarain’s Dirty Rice Without Meat?
Yes, you can eat Zatarain’s Dirty Rice without meat! All of Zatarain’s Dirty Rice varieties are vegan, and you can keep them that way. You can create a filling vegetarian meal by adding mushrooms to the rice mix. Or you can prepare it traditionally by using meat. When you’re not in the mood to cook, Zatarain’s Dirty Rice mix can save time.
What is the Difference Between Cajun and Creole Seasoning?
The two main seasoning blends in Louisiana cooking include Cajun and Creole. Cajun seasoning includes lots of peppers, like bell pepper, cayenne, or habanero. A Creole seasoning focuses more on various herbs, from oregano and basil to thyme. This Dirty Rice recipe uses a bit of both Cajun and Creole influences.
Is Dirty Rice Healthy For You?
Dirty Rice can be reasonably healthy; it depends on your health goals. Rice has a high starch and carbohydrate content, and the meat mixture adds a significant amount of protein and fat. You can prepare a lower-fat version of Dirty Rice using vegetable broth and mushrooms in place of beef broth and meat.
You could swap the red meat in Dirty rice with ground turkey or chicken, or turkey sausage. Serve it with a big side of sauteed greens (like Swiss chard) for added nutrients.
Where Did Dirty Rice Come From?
Dirty rice began as a staple dish enjoyed on the plantations of Louisiana. Because of the simple ingredients and hearty flavor of chicken livers, Dirty Rice provided an entire meal in one pot. It uniquely combines Cajun and Creole flavors. Its roots can be traced back to the culinary traditions of African, French, and Spanish settlers in the region.
Dirty Rice
Equipment
- Dutch oven or Cast-iron skillet
Ingredients
- 1 lb ground beef
- 1 lb ground sausage (use ½ pound if using chicken livers or gizzards)
- ½ lb chicken livers or gizzards (optional)
- 4 cups white rice (cooked)
- 4 cups beef broth
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 1 cup yellow onion (diced)
- 3 cloves garlic (minced)
- ⅓ cup celery (diced)
- ¼ cup all-purpose flour
- 1 tbsp cooking oil
- 3 bay leaves
- 2 tsp Cajun seasoning
- 2 tbsp parsley (chopped)
- ⅓ cup scallions (chopped – for serving)
For the Creole Seasoning Mix
- ¼ tsp cayenne pepper
- ¼ tsp dried oregano
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Heat the cooking oil in a saucepan over medium-high heat. Add the ground beef, ground sausage, and chicken livers (if using) to the skillet. Saute the meats together for 5-10 minutes until they are browned evenly throughout.
- Add the onion, peppers, and celery (plus garlic) to the pan. Lower the heat to medium as the ingredients soften for 3-4 minutes. The meat will continue to brown and release juices, which means a dish full of Southern flavor.
- Add the Cajun and Creole seasoning mix. Once the spices are fully integrated, sprinkle in the flour until it coats the ingredients.
- Add the beef broth and bay leaves and turn up the heat to medium-high. Scrape the bottom of the pan. Once deglazed, simmer on low for 5-7 minutes.
- Finally, add in the cooked rice, along with the parsley. Continue to simmer on medium-low heat for about 5 more minutes. Allow the Dirty Rice to cool before adding chopped scallions on top and serving.
