Side Dish: United States – Cajun and Creole Louisiana – Dirty Rice

Serving Size: 6

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 cups (370 g) long-grain white rice, rinsed
- 4 cups (950 ml) low-sodium chicken stock
- 2 tbsp (30 ml) vegetable oil or bacon drippings
- 8 oz (225 g) chicken livers, trimmed and roughly chopped
- 8 oz (225 g) andouille or smoked pork sausage, diced (approx. 1 link)
- 1 medium yellow onion, finely chopped — about 1 1/2 cups (240 g)
- 1 medium green bell pepper, finely chopped — about 1 cup (150 g)
- 2 stalks celery, finely chopped — about 1 cup (120 g)
- 2 cloves garlic, minced — about 2 tsp (6 g)
- 2 bay leaves
- 2 tsp (6 g) paprika
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) black pepper
- 1 1/2 tsp (8 g) kosher salt, divided
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (8 g) chopped flat-leaf parsley
- 3 green onions, thinly sliced — about 1/4 cup (25 g)
- Optional: 4 slices bacon, cooked and crumbled — about 4 oz (115 g)

Instructions

Short Description:
A classic Cajun side of long-grain white rice cooked with chopped chicken livers and spicy pork sausage, seasoned with paprika and cayenne and finished with the "holy trinity" of onion, bell pepper, and celery.

Regional Notes:
This Louisiana Cajun version uses chicken livers (or giblets) chopped into the rice so the grains take on a "dirty" color and rich liver flavor. It relies on the Cajun holy trinity (onion, green bell pepper, celery) and bold spices like paprika and cayenne, distinguishing it from milder Creole or generic dirty rice variants.

1. Rinse the rice under cold water until the water runs mostly clear; drain. In a medium saucepan, bring the chicken stock and bay leaves to a boil. Add the rice and 1 tsp (6 g) kosher salt, reduce heat to low, cover, and simmer 18–20 minutes until the rice is tender and liquid is absorbed. Remove from heat, fluff with a fork, discard bay leaves, and set aside.
2. While the rice cooks, heat a large heavy skillet or Dutch oven over medium-high heat and add the vegetable oil or bacon drippings. If using bacon, cook it first until crisp, remove and crumble, leaving drippings in the pan.
3. Add the diced sausage to the hot pan and brown, stirring, about 4–5 minutes. Transfer the browned sausage to a plate and set aside.
4. In the same pan, add the chopped chicken livers. Cook over medium heat, stirring and breaking them up, until no longer pink inside and slightly browned, about 4–6 minutes. Remove the livers to the plate with the sausage and finely chop or crumble them on the plate.
5. Add the chopped onion, bell pepper, and celery to the pan. Sauté over medium heat until softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 30–60 seconds until fragrant.
6. Return the chopped livers and sausage to the pan. Stir in the paprika, cayenne, thyme, black pepper, remaining 1/2 tsp (2 g) kosher salt, and Worcestershire sauce. Stir and cook 2–3 minutes to let flavors meld. If the pan is dry, splash 2–3 tbsp (30–45 ml) chicken stock to deglaze and loosen browned bits.
7. Add the cooked rice to the meat-vegetable mixture. Gently fold and stir to evenly distribute the meats and vegetables through the rice, breaking up any clumps. Cook over medium heat, stirring occasionally, for 4–6 minutes until the rice is hot and takes on a "dirty" color from the meat bits.
8. Taste and adjust seasoning with more salt, cayenne, or black pepper if desired. Stir in the chopped parsley and half of the sliced green onions. Remove from heat.
9. Transfer to a serving dish and garnish with remaining green onions and optional crumbled bacon. Serve hot as a side to fried or grilled proteins or traditional Creole mains.