This Cajun Dirty Rice recipe is my spin on traditional Cajun rice dish. Serve it as a kicked-up side dish any day of the week with hot sauce on the side.
Easy Cajun Dirty Rice Recipe
How to Make the Best Cajun Dirty Rice
Dirty rice is hearty enough to serve as a main dish, if you're so inclined but most often it's served as a side dish.
- What kind of sausage do you use for dirty rice? This recipe utilizes breakfast sausage. I like Jimmy Dean brand but you can certainly use your favorite brand with excellent results. You can also use andouille sausage for even more kick.
- Can I add chicken livers to this recipe for dirty rice? Absolutely, it's traditionally part of most dirty rice recipes. While it's optional in this recipe you can add it! To do so, add four ounces of chopped chicken livers to the skillet to be cooked along with the sausage. No other adaptations needed, just proceed with the recipe as written.
- What rice is the best to make dirty rice? I recommend using a long grain rice such as Uncle Ben's or a private label brand that you enjoy. It tends to absorb the flavors well and hold up to the cooking process.
- Can I adapt this recipe using cauliflower rice? I'm certain you could, yes. See how to make cauliflower rice here.
- What goes well with Cajun Dirty Rice? I love serving Cajun Dirty Rice with chicken. It goes well with either barbecue chicken or grilled chicken kabobs. It also goes well with chicken tenders or pork tenderloin rubbed with a sweet bourbon seasoning.
- You could also serve this rice with crispy chicken sandwiches, buttermilk fried chicken or even a bowl of pinto beans.
Other Southern Style Rice Dishes to Add to the Menu
Rice is an inexpensive ingredient that can be used in a myriad of ways to amp up a recipe. It's also helpful for adding bulk and stretching the amount of servings. Other popular Southern rice recipes you may also enjoy from the MSSK recipe index:
- Creole Andouille Rice Brunch Bake
- Teriyaki Rice Pilaf with Mushrooms and Peas
- Italian Rice Pilaf
- One Skillet Beef Meatballs and Rice with Peas from The Food Charlatan
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Helpful Kitchen Items:
Cajun Dirty Rice
- 1 lb bulk breakfast sausage [*see cook's note]
- 4 oz chicken livers, chopped (optional) See Cook's note
- ¼ cup Worcestershire sauce
- 1 small green bell pepper diced
- 1 small red bell pepper diced
- 1 medium sweet onion diced
- 1 rib celery diced
- 4 cloves garlic minced
- salt & black pepper to taste
- 1 ½ cups long grain rice [such as Uncle Ben's Converted Rice]
- 5 cups low sodium chicken stock or water
- 2 teaspoon Cajun or Creole seasoning adjust to taste
- 2 bay leaves
- ¼ cup chopped flat leaf parsley or cilantro
- In a large stovetop skillet or saucepan, over medium-high heat, sauté the sausage until no pink remains. Drain excess fat reserving 3 tablespoon in the pan. (If using chicken livers, cook along with sausage.)
- Deglaze the pan with Worcestershire sauce scraping any brown bits off the bottom of the pan. Add the diced veggies and garlic. Season with salt and black pepper to taste.
- Cook for 5-7 minutes until the veggies begin to soften and brown.
- Add the rice. Stir the rice and cook for 1-2 minutes until it begins to brown.
- Add the chicken stock, creole seasoning and bay leaves. Lower the temperature and simmer over medium-low heat covered for 25 minutes.
- Cook until the rice is fully tender and the broth has been absorbed.
- Remove from the heat and stir in the chopped parsley. Keep covered and warm until serving.