Publisher Photo
Publisher Photo
This is an old Louisiana recipe that I've had longer than I can remember. It's a very popular Southern dish. To turn this into a main meal, simply add more sausage and chicken livers. —Mrs. Lum Day, Bastrop, Louisiana
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 pound bulk pork sausage
  • 1/2 pound chicken livers, chopped
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/3 cup sliced green onions
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons butter
  • 1 garlic clove, minced
  • 1 can (10-1/2 ounces) chicken broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 3 cups cooked rice

Directions

In a large skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook 5-7 minutes more or until sausage and chicken livers are no longer pink; drain and set aside.
In the same skillet, saute the onion, celery, green onions and parsley in butter until the vegetables are tender. Add garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly. Yield: 10-12 servings.
Originally published as Dirty Rice in Country Pork 1996, p18

Nutritional Facts

1 cup: 148 calories, 7g fat (3g saturated fat), 97mg cholesterol, 325mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 6g protein.

  • 1/2 pound bulk pork sausage
  • 1/2 pound chicken livers, chopped
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/3 cup sliced green onions
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons butter
  • 1 garlic clove, minced
  • 1 can (10-1/2 ounces) chicken broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 3 cups cooked rice
  1. In a large skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook 5-7 minutes more or until sausage and chicken livers are no longer pink; drain and set aside.
  2. In the same skillet, saute the onion, celery, green onions and parsley in butter until the vegetables are tender. Add garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly. Yield: 10-12 servings.
Originally published as Dirty Rice in Country Pork 1996, p18

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Reviews forDirty Rice

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MY REVIEW
suefalk User ID: 6736080 258899
Reviewed Dec. 31, 2016

"Great recipe! I do love chicken liver, however, I omitted it to please my kids. I think a traditional dirty rice does contain chicken liver. This is a keeper."

MY REVIEW
AllisonO User ID: 7446023 242631
Reviewed Jan. 26, 2016

"Excellent! This totally beats any dirty rice mix from a box I've ever had! I used cooked and sliced Italian sausage links instead of the bulk pork sausage and chicken livers because they were what I had on-hand. I also used green pepper instead of celery. Regardless of these substitutions, the dish was incredible, and with the use of pre-cooked rice (I made in bulk this weekend), the recipe was a snap to pull together."

MY REVIEW
annrms User ID: 2649709 241990
Reviewed Jan. 18, 2016

"I made this for the "rice" recipe challenge on TOH's Cook's Corner. As suggested, I made it into a main dish by adding more bulk sausage and chicken livers. This is a fantastic recipe. Will make it again, for sure."

MY REVIEW
jzmndreams User ID: 1551838 75654
Reviewed Jan. 30, 2012

"Oh and unlike some people I can read and KNOW that its not Dirty Rice unless it has chicken LIVER not gizzards! Gizzards are no where in this recipe!"

MY REVIEW
jzmndreams User ID: 1551838 15431
Reviewed Jan. 30, 2012

"Thank you for finally having a true Cajun Rice recipe. For some people they think if they put hot sauce in it its automatically Cajun."

MY REVIEW
sheilabelding User ID: 4326152 19454
Reviewed Aug. 17, 2011

"This was very good my family was coming back for seconds. I did modify it however I put 1 lb. of hot Jimmy Dean in and left out the chicken gizzards and I put in a cup of shredded cabbage when I was cooking the garlic."

MY REVIEW
mrskgraves User ID: 4197378 15427
Reviewed Mar. 6, 2010

"I used all turkey sausage instead of pork and chicken livers."

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