Prep time: 20 mins | Cook time: 45 mins | Serves: 8-10
I have friends in New Orleans. They introduced me to this Louisiana classic – Cajun rice or Dirty rice. This is a must if you are looking for another easy recipe to add to your family’s weeknight rotation.
Ingredients
1 pound bulk pork breakfast sausage (jimmy dean, hot or mild)
1 pound chicken livers, chopped fine or ground
1 pound ground beef
2 tablespoons Worcestershire sauce (Lea & Perrins)
1 medium green bell pepper, diced
1 large onion, diced
2 stalk(s) celery, chopped fine
2 cups converted long grain rice (Zatarain’s or uncle ben)
1 bunch green onions, sliced thin
3 clove or “toes” garlic, minced
salt, black & cayenne pepper to taste
1 can (14.5 ounces) low sodium beef broth
1 can (14.5 ounces) low sodium chicken broth
3-4 ounces water or as needed
2 teaspoons Cajun/creole seasoning, or to taste
1/2 teaspoon sage
2-3 bay leaves
1 1/2 cups fresh chopped flat-leaf parsley
How to make New Orleans Dirty Rice or Cajun Rice
Step 1: Saute the sausage, beef, and livers in a large Dutch oven or saucepan over medium-high heat until no longer pink. Drain the grease when done, leaving 3 tbsp in the pan. If using a very lean sausage, add 3 tbsp bacon grease or butter to the pan.
Step 2: To the same pan, add the bell pepper, onions, and celery. To taste, season with salt and black pepper. Cook until the veggies start to soften and brown. This takes about 5 to 7 minutes. Add in the rice, green onions, and garlic. Continue to cook while stirring constantly for another minute or two until the rice begins to toast or brown.
Step 3: Stir in the Worcestershire sauce, beef & chicken stock, creole seasoning, sage, and bay leaves. Adjust the heat to low, cover the pan, and simmer the mixture for about 20 minutes until the rice is completely tender and the broth has been absorbed. Stir well, then turn the heat off. Add the chopped parsley to the rice and stir.
Notes:
Make sure not to skip sage in this recipe as it makes a huge difference in flavour.
If you like you can diced pork or Andouille sausage to this recipe but take note that adding sausage or tomatoes will lean this dish towards a Jambalaya. Remember that Dirty Rice is not too wet or gummy. The grains should separate easily and the rice should still be moist enough.
Ingredients
- 1 pound bulk pork breakfast sausage (jimmy dean, hot or mild)
- 1 pound chicken livers, chopped fine or ground
- 1 pound ground beef
- 2 tablespoons Worcestershire sauce (Lea & Perrins)
- 1 medium green bell pepper, diced
- 1 large onion, diced
- 2 stalk(s) celery, chopped fine
- 2 cups converted long grain rice (Zatarain's or uncle ben)
- 1 bunch green onions, sliced thin
- 3 clove or "toes" garlic, minced
- salt, black & cayenne pepper to taste
- 1 can (14.5 ounces) low sodium beef broth
- 1 can (14.5 ounces) low sodium chicken broth
- 3-4 ounces water or as needed
- 2 teaspoons Cajun/creole seasoning, or to taste
- 1/2 teaspoon sage
- 2-3 bay leaves
- 1 1/2 cups fresh chopped flat-leaf parsley
Instructions
Step 1: Saute the sausage, beef, and livers in a large Dutch oven or saucepan over medium-high heat until no longer pink. Drain the grease when done, leaving 3 tbsp in the pan. If using a very lean sausage, add 3 tbsp bacon grease or butter to the pan.
Step 2: To the same pan, add the bell pepper, onions, and celery. To taste, season with salt and black pepper. Cook until the veggies start to soften and brown. This takes about 5 to 7 minutes. Add in the rice, green onions, and garlic. Continue to cook while stirring constantly for another minute or two until the rice begins to toast or brown.
Step 3: Stir in the Worcestershire sauce, beef & chicken stock, creole seasoning, sage, and bay leaves. Adjust the heat to low, cover the pan, and simmer the mixture for about 20 minutes until the rice is completely tender and the broth has been absorbed. Stir well, then turn the heat off. Add the chopped parsley to the rice and stir.
Notes
Make sure not to skip sage in this recipe as it makes a huge difference in flavour. If you like you can diced pork or Andouille sausage to this recipe but take note that adding sausage or tomatoes will lean this dish towards a Jambalaya. Remember that Dirty Rice is not too wet or gummy. The grains should separate easily and the rice should still be moist enough.
