DIRTY RICE – NEW ORLEANS STYLE
Dirty rice is one of my favorite rice dishes and the chicken livers make this rice, so I will always add them. I made this in a 10 inch iron skillet but you can use any skillet you have. This keeps well refrigerated for several days. This dirty rice is a quick and easy weeknight meal you can prepare with very little time especially if you cut up your vegetables the night before. Add my recipe for Cheesy Honey Cornbread Muffins and you have a great meal to serve your family. I love New Orleans food and the city and this will become one of your favorite recipes. This is my way to prepare dirty rice and the way my family likes it. You could double or triple this recipe if feeding a crowd.
Dirty rice will quickly become a favorite.
4 tablespoons butter
1/2 pound chicken livers, chopped (about 1 cup)
1/2 pound pork sausage
1/2 cup chopped celery
1/2 cup chopped onion
2 to 3 green onions, chopped
1 large green pepper (I used half a green sweet pepper and half a red sweet pepper to add some color)
1 clove of garlic, smashed or chopped (could use a teaspoon garlic powder)
1 (14.5 ounce) can chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1/2 teaspoon thyme
2 teaspoons chopped fresh basil or 1 teaspoon dried basil
1 teaspoon Cajun seasoning ( I used my recipe for Cajun seasoning)
1 cup uncooked long grain white rice
Several drops hot sauce or sprinkle cayenne (optional)
Melt butter in skillet and add chicken livers and sausage. Brown until almost done. (You can drain if needed.) Add celery, chopped onion, green onion, peppers and garlic and saute. Pour in chicken broth and add salt, black pepper, bay leaf, thyme, basil, Cajun seasoning and rice. Sprinkle on hot sauce or cayenne, bring to low boil, turn down to simmer, cover and cook for about 30 minutes or until rice is tender. Makes 6 to 8 servings. Enjoy!
Dirty Rice - New Orleans Style
Ingredients
- 4 tablespoons butter
- 1/2 pound chicken livers chopped (about 1 cup)
- 1/2 pound pork sausage
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 to 3 green onions chopped
- 1 large green pepper I used half a green sweet pepper and half a red sweet pepper to add some color
- 1 clove of garlic smashed or chopped (could use a teaspoon garlic powder)
- 1 14.5 ounce can chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1/2 teaspoon thyme
- 2 teaspoons chopped fresh basil or 1 teaspoon dried basil
- 1 teaspoon Cajun seasoning I used my recipe for Cajun seasoning
- 1 cup uncooked long grain white rice
- Several drops hot sauce or sprinkle cayenne optional
Instructions
- Melt butter in skillet and add chicken livers and sausage. Brown until almost done. (You can drain if needed.) Add celery, chopped onion, green onion, peppers and garlic and saute.
- Pour in chicken broth and add salt, black pepper, bay leaf, thyme, basil, Cajun seasoning and rice.
- Sprinkle on hot sauce or cayenne, bring to low boil, turn down to simmer, cover and cook for about 30 minutes or until rice is tender. Makes 6 to 8 servings.
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