Authentic Dirty Rice Recipe

This Southern Dirty Rice comes together by combining seasoned sausage, finely minced chicken gizzards and livers, toasted rice, and vegetables, all simmered in flavorful broth with Creole spices until tender. Inspired by authentic Louisiana cooking, this dirty rice recipe is rich, savory, and best enjoyed hot alongside a slice of warm cornbread.

Course Dinner, Side Dish

Cuisine American, Soul Food, Southern

Keyword cajun, southern food

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 367kcal

Ingredients

2 cups parboiled rice
1 lb spicy pork sausage
1/2 lb chicken gizzards
1/2 lb chicken livers
2 tsp seasoning salt
2 TBSP olive oil
1 medium yellow onion diced
1 medium red bell pepper diced
3 ribs of celery diced
4 cloves of garlic minced
2 1/2 tsp Creole seasoning
1/2 tsp crushed red pepper flakes
4 1/2 cups chicken broth

Instructions

Heat a large skillet over medium heat. Add the spicy sausage and cook, breaking it up as it browns. Once fully cooked, remove the sausage from the skillet and set it aside, leaving the rendered fat in the pan.
Add the chicken gizzards to the skillet and season with 1 teaspoon of seasoning salt. Cook for about 5 minutes, stirring occasionally. Remove the gizzards from the pan and place them in a separate bowl (do not combine with the sausage).
Next, add the chicken livers to the skillet and cook for about 5 minutes, stirring gently. Once cooked, transfer the livers to the bowl with the gizzards and set aside.
Add the diced onions, bell peppers, and garlic to the skillet. Cook for about 3 minutes, stirring frequently, until slightly softened. Remove the vegetables from the pan and set aside.
While the vegetables cook, place the cooked gizzards and livers into a blender or food processor. Pulse until finely minced, then set aside.
Add the olive oil to the skillet and allow it to heat for about 1 minute. Stir in the rice and toast it for approximately 3 minutes, keeping the heat at medium and stirring often to prevent sticking.
Increase the heat to medium-high. Add the cooked sausage, minced liver and gizzard mixture, and the cooked vegetables back into the skillet. Stir until everything is evenly combined.
Sprinkle in the Creole seasoning and red pepper flakes, stirring well to distribute the seasoning evenly. Pour in the chicken broth and stir to combine.
Bring the mixture to a gentle simmer. Cook for 15 minutes, then reduce the heat to medium-low. Continue cooking for 25–30 minutes, or until the rice is tender and the liquid has been fully absorbed.
Finish by stirring in the chopped green onions. Serve hot with warm cornbread.

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