Dirty Rice

Total Time Prep/Total Time: 30 min.
Yield 12 servings
Test Kitchen Approved
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

Ingredients

  • 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

Directions

  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.

Nutrition Facts

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

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
Recipe Creator

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