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 Recipe
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.
- Ingredients you’ll need to make homemade Cajun Dirty Rice: Long grain rice, breakfast sausage, chicken livers, red bell pepper, green bell pepper, onion, celery, garlic, Worcestershire sauce, Cajun or Creole seasoning, bay leaves, chopped parsley, salt and black pepper, chicken stock plus hot sauce for serving.
- Kitchen tools you’ll need: A large skillet, measuring cups and spoon, sharp knife and cutting board, large spoon for stirring.
- 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.
- Are chicken livers part of dirty rice recipes? Absolutely, it’s traditionally part of most dirty rice recipes. Four ounces of chopped chicken livers are added to the skillet to be cooked along with the sausage. You could omit them if you’re not a fan, 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 entrées can I serve with Cajun Dirty Rice? I love serving Cajun Dirty Rice with chicken, pork or steak. It goes well with either Sticky Maple Barbecue Chicken or Grilled Sweet and Spicy Chicken Kabobs. It also goes well with Breaded 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.
More 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 can be served at any meal.
- Teriyaki Rice Pilaf with Mushrooms and Peas is a spectacular side dish option for chicken, steak, pork or seafood.
- Cranberry Apple Rice Pilaf is a fantastic side dish for holiday turkey or chicken year-round.
- Italian Rice Pilaf is a riff on dirty rice with Italian flavors.
- I show you how to make rice in the oven with this Oven Baked Rice recipe.
- One Skillet Beef Meatballs and Rice with Peas from The Food Charlatan
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Cajun Dirty Rice
- 1 lb bulk breakfast sausage [*see cook's note]
- 4 oz chicken livers, chopped
- 1/4 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 1/2 cups long grain rice [such as Uncle Ben's Converted Rice]
- 5 cups low sodium chicken stock or water
- 2 tsp Cajun or Creole seasoning adjust to taste
- 2 bay leaves
- 1/4 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 Tbsp 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.