Dirty Rice

Total Time

Prep/Total Time: 30 min.


12 servings

Updated: Aug. 23, 2023
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
Dirty Rice Recipe photo by Taste of Home


  • 1/2 pound bulk pork sausage
  • 1/2 pound chicken livers, chopped
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 3 green onions, chopped
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 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 cast-iron or other heavy skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook until sausage and chicken livers are no longer pink, 5-7 minutes; drain and set aside.
  2. In the same skillet, melt butter over medium heat. Add onion, celery and green onions. Cook and stir until vegetables are tender, 3-5 minutes. Add parsley and 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.

Dirty Rice Tips

Why is it called dirty rice?

Dirty rice gets its name from its appearance. Bits of cooked sausage, beef or chicken livers, in addition to the herbs and seasonings, can make the rice look "dirty."

What do you eat with dirty rice?

The options are endless when considering what to eat with dirty rice. It’s great alongside grilled chicken as well as sausages and vegetables. Make it a main dish by serving it with a green salad and buttery biscuits or bread.

What's the difference between jambalaya and dirty rice?

There are many jambalaya versions, but they’re all savory entrees made of rice and meats and/or sausage. Dirty rice is most often served as a side dish that uses less meat and sausage than jambalaya. Research contributed by Mark Hagen, Taste of Home Executive Editor

Nutrition Facts

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

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