Homemade Dirty Rice Recipe
Dirty rice is a comforting, flavorful Southern dish rooted in Louisiana’s Cajun culture. It features long grain white rice mixed with meats (traditionally including chicken livers), vegetables known as the “Holy Trinity” (onions, celery, bell pepper), and a bold blend of seasonings. The name “dirty” comes from the brown color the rice takes on from the meat and spices. It's a one-pot dish perfect for everyday meals or holiday feasts, and it's easily customizable to suit different dietary preferences.
Ingredients
- 1 large onion finely diced
- 1 medium bell pepper green or red
- 2 –3 stalks celery finely chopped
- 2 tablespoons bacon grease or cooking oil
- ½ pound chicken livers optional
- ½ pound ground pork or sausage or ground beef
- 2 –3 cloves minced garlic
- 1 –2 bay leaves remove before serving
- Fresh thyme and parsley to taste
- Creole seasoning store-bought or homemade
- Salt and black pepper to taste
- Cayenne pepper to taste
- Garlic powder to taste
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 3 cups pre-cooked long grain white rice
- Optional:
- Mushrooms or oysters
- Green onions for garnish
Instructions
- Brown the Meat
- Heat 2 tablespoons of bacon grease or oil in a Dutch oven over medium-high heat. Add ground beef and sausage, breaking it up as it browns. Cook until deeply browned.
- Add the Holy Trinity
- Add diced onion, bell pepper, and celery. Cook for 3–4 minutes until softened and translucent.
- Season the Mixture
- Add garlic powder, black pepper, cayenne, thyme, and salt. Stir well and toast spices for 1 minute.
- The Magic “Dirty” Step
- Sprinkle flour over the mixture and stir for 2 minutes to form a light roux. Add 2 cups chicken broth and bay leaves. Simmer 5–8 minutes until thickened.
- Incorporate the Rice
- Fold in pre-cooked rice and fresh parsley. Simmer for 5 more minutes. Fluff with a fork, remove bay leaves, and serve.
Notes
- For traditional flavor, use chicken livers. If omitting, bacon fat adds similar depth.
- Dirty rice can be customized with sausage, ground turkey, or vegetarian options like mushrooms and lentils.
- It's excellent as a main or side dish and pairs well with fried okra, collard greens, or cornbread.
- Make ahead and refrigerate for up to 4 days or freeze for up to 3 months.
- Long grain white rice is best; avoid short grain or instant rice.
- Add green onions for a fresh garnish.