Learn to make an authentic Cajun Dirty Rice Recipe in this post.

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

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

Table of Contents

Best Cajun Rice Recipe

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.

Why Do They Call It Dirty Rice?

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.

Deep South Popular Recipe

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!

Low Country Sides

Cajun Dirty Rice Recipe

4.13 from 8 votes

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Cajun Dirty Rice

Cajun Creole style dirty rice recipe is delicious as a side or the main meal.

Prep Time20

Cook Time30

Total Time50

Servings: Skillet of Dirty Rice

Calories: 327kcal

Author: Julia Jordan | Julia’s Simply Southern

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

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.
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.
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.

Nutrition

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

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