Dirty rice (or rice dressing as it’s referred to in the bayou) is a delicious Louisiana staple made mainly of
rice, ground pork sausage, ground beef, the holy trinity of vegetables (onion, bell pepper, and celery), and sometimes offal such as liver. This recipe leaves out the liver, but doesn’t sacrifice any of the flavor. Whether you’re serving it as a stuffing to your main or as the star of your dinner, this is a Louisiana staple worth mastering. Here’s everything you need to know:
How to make the best dirty rice:
To make the best dirty rice, I always prefer using leftover cooked rice since the grains will be easier to separate in the pot. Feel free to use that leftover box of takeout rice here! If you cook rice at home, make sure to use a long-grain variety rather than short-grain types, which will be too gluey for this dish.
While many traditional recipes will include livers, I find it a bit harder to source (and they’re not always a crowd-pleaser), so livers are noticeably absent from this recipe. But, that won’t make this dish any less enjoyable. The combination of pork sausage and beef provides just enough fat that you won’t even need oil to brown the meats.
Serving dirty rice:
Dirty rice is substantial enough to be enjoyed as a main dish, but is also commonly served as a side dish or as a stuffing for duck, chicken, roast beef or turkey. If serving as a main dish, pair with veggie sides such as green beans or peas. However you serve it, we highly recommend serving this dish with some hot sauce (Tabasco, please!) alongside.
Storage:
If you have the time, dirty rice always tastes better the next day; simply reheat before serving. It can be stored in an airtight container in your fridge for up to 3 days.
Made this? Let us know how it went in the comments below!
Dirty rice (or rice dressing as it’s referred to in the bayou) is a delicious Louisiana staple made mainly of
rice, ground pork sausage, ground beef, the holy trinity of vegetables (onion, bell pepper, and celery), and sometimes offal such as liver. This recipe leaves out the liver, but doesn’t sacrifice any of the flavor. Whether you’re serving it as a stuffing to your main or as the star of your dinner, this is a Louisiana staple worth mastering. Here’s everything you need to know:
How to make the best dirty rice:
To make the best dirty rice, I always prefer using leftover cooked rice since the grains will be easier to separate in the pot. Feel free to use that leftover box of takeout rice here! If you cook rice at home, make sure to use a long-grain variety rather than short-grain types, which will be too gluey for this dish.
While many traditional recipes will include livers, I find it a bit harder to source (and they’re not always a crowd-pleaser), so livers are noticeably absent from this recipe. But, that won’t make this dish any less enjoyable. The combination of pork sausage and beef provides just enough fat that you won’t even need oil to brown the meats.
Serving dirty rice:
Dirty rice is substantial enough to be enjoyed as a main dish, but is also commonly served as a side dish or as a stuffing for duck, chicken, roast beef or turkey. If serving as a main dish, pair with veggie sides such as green beans or peas. However you serve it, we highly recommend serving this dish with some hot sauce (Tabasco, please!) alongside.
Storage:
If you have the time, dirty rice always tastes better the next day; simply reheat before serving. It can be stored in an airtight container in your fridge for up to 3 days.
Made this? Let us know how it went in the comments below!
- Yields:
-
8
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 410
Directions
-
- Step 1
In a large skillet, preferably cast-iron, over medium-high heat, cook beef and sausage, stirring frequently and breaking into bits, until browned, about 5 minutes. Using a slotted spoon, transfer meat mixture to a medium bowl; discard all but 2 tablespoons fat.
- Step 2In same skillet over medium-high heat, cook bell pepper, onion, celery, garlic, Cajun seasoning, and bay leaves, stirring occasionally, until vegetables soften, 5 to 7 minutes.
- Step 3Return meat mixture to skillet, then add rice. Cook, stirring frequently to break up rice, 3 to 4 minutes. Add more Cajun seasoning, if needed; discard bay leaves.
- Step 4Transfer rice to a platter. Top with parsley. Serve with Tabasco sauce alongside.
- Step 1
PHOTO: LUCY SCHAEFFER PHOTOGRAPHY; FOOD STYLING: MAKINZE GORE
