Dinner/ Featured

Cajun Dirty Rice

Dirty Rice is a traditional Cajun and Creole dish from the deep south regions of Louisiana and Mississippi. It’s a flavorful dish of seasonings combined with rice, vegetables and meat. Perfect for a meal itself or a side dish if you’re feeding a big crowd.

Ingredients

  • 1 14 oz Box White Minute Rice, cooked
  • 2 tbs Bacon Fat 
  • 1 lb Breakfast Sausage
  • 1 lb Ground Beef 
  • 1 lb Chicken Livers, cut into fine pieces
  • 1 tbs Worcestershire Sauce
  • 2 tbs Flour
  • 2 c Chicken Stock
  • 1 Clove of Garlic, minced
  • 1 Green Bell Pepper, diced
  • 1 Red Bell Pepper, diced
  • 1 Onion, diced
  • 1/2 c Celery, diced
  • 1 Bunch Green Onions (Scallions), sliced thin
  • 1 tsp Salt
  • Cracked Black Pepper, to taste
  • 1 tsp Creole Seasoning
  • 1/4 tsp Dried Thyme

 

I pull out my biggest cast iron skillet for this one y’all! Heat it on medium high.

Cook the rice according to directions. It should yield 4 cups of cooked rice when done and set aside.

Add the ground beef and breakfast sausage to the skillet. Break the meat apart and brown. When it’s pretty much cooked through, add the chopped chicken livers and continue to cook. The chicken livers will cook pretty quickly and are easy to break down further in the skillet by mashing them with the back of a wooden spoon. The chicken livers help to give the rice the dirty look. Even if you’re thinking you don’t care for chicken livers, trust me on this and leave them in there.

Remove the cooked meat from the skillet with a slotted spoon and set aside.

Add bacon fat to the skillet and melt. Once the fat is melted down add the flour and stir to combine into a roux. Keep that spoon moving to cook the roux until it darkens as desired. In the Cajun regions of the south they cook the roux until it’s a rich dark color. That takes a little bit of time. Personally, I brown mine a little but don’t take it that far. My friend, Stacey, over at Southern Bite has a wonderful video explaining the roux making process, you can watch it here: Southern Bite: Cooking Lesson – How to make a Roux.

Once your roux mixture has browned as desired, add 1/4 cup of the chicken stock to deglaze the skillet and work that roux mixture in. Add the vegetables in and stir to mix everything together. Slowly add the rest of the chicken stock.

Add seasonings.Keep that spoon moving and cook until the vegetables are softened 5-6 minutes. The sauce will thicken. Continue to cook until it reduces a little.

Return the cooked meat back to the skillet and combine with the sauce and vegetables. Incorporate the cooked rice and stir into the meat and vegetables. Simmer for a minute or two until everything is warmed through.

This will easily serve up to 8 people as a main meal.

Ça c’est bon Y’all!

 

Cajun Dirty Rice

Print Recipe

Ingredients

  • 1 14 oz Box White Minute Rice, cooked
  • 2 tbs Bacon Fat 
  • 1 lb Breakfast Sausage
  • 1 lb Ground Beef 
  • 1 lb Chicken Livers, cut into fine pieces
  • 1 tbs Worcestershire Sauce
  • 2 tbs Flour
  • 2 c Chicken Stock
  • 1 Clove of Garlic, minced
  • 1 Green Bell Pepper, diced
  • 1 Red Bell Pepper, diced
  • 1 Onion, diced
  • 1/2 c Celery, diced
  • 1 Bunch Green Onions (Scallions), sliced thin
  • 1 tsp Salt
  • Cracked Black Pepper, to taste
  • 1 tsp Creole Seasoning
  • 1/4 tsp Dried Thyme

Instructions

1

I pull out my biggest cast iron skillet for this one y'all! Heat it on medium high.

2

Cook the rice according to directions. It should yield 4 cups of cooked rice when done and set aside.

3

Add the ground beef and breakfast sausage to the skillet. Break the meat apart and brown. When it's pretty much cooked through, add the chopped chicken livers and continue to cook. The chicken livers will cook pretty quickly and are easy to break down further in the skillet by mashing them with the back of a wooden spoon. The chicken livers help to give the rice the dirty look. Even if you're thinking you don't care for chicken livers, trust me on this and leave them in there.

4

Remove the cooked meat from the skillet with a slotted spoon and set aside.

5

Add bacon fat to the skillet and melt. Once the fat is melted down add the flour and stir to combine into a roux. Keep that spoon moving to cook the roux until it darkens as desired. In the Cajun regions of the south they cook the roux until it's a rich dark color. That takes a little bit of time. Personally, I brown mine a little but don't take it that far.

6

Once your roux mixture has browned as desired, add 1/4 cup of the chicken stock to deglaze the skillet and work that roux mixture in. Add the vegetables in and stir to mix everything together. Slowly add the rest of the chicken stock.

7

Add seasonings.Keep that spoon moving and cook until the vegetables are softened 5-6 minutes. The sauce will thicken. Continue to cook until it reduces a little.

8

Return the cooked meat back to the skillet and combine with the sauce and vegetables. Incorporate the cooked rice and stir into the meat and vegetables. Simmer for a minute or two until everything is warmed through.

See it at:
Full Plate Thursday
Weekend Potluck
Meal Plan Monday

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4 Comments

  • Reply
    Miz Helen
    April 18, 2017 at 8:02 pm

    Hi Julia,
    This is a fabulous skillet of Dirty Rice, we will love it! Hope you are having a great week and thanks so much for sharing your post with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  • Reply
    Laura
    January 29, 2018 at 12:14 am

    I just saw some demo this at a home show! YUM–pinned it.

    Thanks for coming by the Friday Frenzy-we appreciate you!

  • Reply
    Julie @ Back To My Southern Roots
    February 16, 2018 at 10:13 pm

    This would be well-loved around here! Thanks for sharing the recipe!

    • Reply
      Julia Jordan
      February 19, 2018 at 11:17 am

      It’s one of our favorite meals 🙂

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