Louisiana Dirty Rice
Get a taste of the South with this classic Louisiana dirty rice! Packed with ground meats and Cajun spices, it’s a hearty and comforting meal.
Ingredients
- 5 1/2 cups low sodium chicken broth, divided
- 3 cups uncooked long-grain rice
- 1 bay leaf
- 1 tablespoon olive oil or bacon grease
- 1 pound ground sausage
- 1 pound ground beef
- 4 ounces chicken livers, finely chopped or pureed
- 3 ribs celery, diced
- 1 medium onion, diced
- 1 large green bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon Cajun or Creole seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional
- salt and black pepper, to taste
- sliced green onions or chopped fresh parsley, for garnish
- hot sauce, for serving
Directions
- 1
In a large pot over medium-high heat, bring 4 cups of broth to a boil.
- 2
Rinse the rice in cold water until the water runs clear. Then, add to the boiling broth with the bay leaf, stir well, and simmer for 15-20 minutes until tender.
- 3
Remove the pot from the heat, cover with a lid, and steam for 3-4 minutes before fluffing with a fork. Set aside.
- 4
In a large skillet or Dutch oven, warm the olive oil over medium heat. Add the ground sausage and ground beef. Stir and cook until the meat is about halfway browned, breaking it up with a wooden spoon.
- 5
When crumbled, let the meat sit in the hot pan without stirring to crisp up the bottom. Then, add 1/4 cup of broth and scrape the brown bits off the bottom of the pan. Cook until the liquid is mostly cooked off.
- 6
Add the chicken livers, celery, onion, and bell pepper. Stir often and cook until the vegetables are tender.
- 7
Stir in the garlic, Cajun spice, smoked paprika, cayenne, salt, and pepper for about 30 seconds, then add the remaining 1 1/4 cups of broth and the cooked rice. Cook until most of the liquid is absorbed.
- 8
Remove the skillet from the heat and fluff the rice with a fork. Garnish with chopped parsley or green onions, and add a few dashes of hot sauce. Enjoy!