Dirty rice. I love dirty rice and honestly, it isn’t dirty unless you have the liver and gizzards! Spicy and meaty rice dish that can be the star or a great side dish.
Dirty rice is quick and easy to prepare. All you need is rice, ground pork, ground beef, chicken livers, gizzards and seasoning! That is all! I like to cook my rice separately, but make sure I’m cooking it in a flavorful broth or chick stock.
Something that I’ve been adding to my dirty rice is roux. It makes it nice and creamy and all you need is a little bit.
Serve this alongside some delicious pork or poultry. I love dirty rice alongside some candied yams–it is just something about the sweetness paired with the pork and liver.
Dirty Rice Recipe
I have a recipe coming soon, where I’ve stuffed dirty rice into a turkey breast. But it can really be stuffed into anything! Bell peppers, rolled in a filet of fish or pork.
- 1 cup rice
- 1 1/2 cup chicken stock or broth
- 1 bay leaf
- 1 cup chicken gizzards
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1 lb chicken livers, pureed
- 1/2 cup green bell pepper, diced
- 1/2 cup celery, diced
- 1 cup onion, diced
- 4 cloves garlic, minced
- 2 teaspoons granulated garlic
- 1 1/2 teaspoon creole seasoning
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoon fresh thyme, minced
- 1 teaspoon kosher salt
- 4 tablespoons roux
- 3 tablespoons butter
- 1 tablespoon Worcestershire sauce
- a dash of hot sauce
- 2 bunches of green onions, sliced
- In a pot, combine the rice, chicken broth, and bay leaf. Cook 15 to 20 minutes until rice is tender, place aside. In another pot, add stock and gizzards. Bring to a boil and then lower heat to a simmer, cook for 20 minutes or until tender. Once cooled, chopped up gizzards and place aside.
- In a large skillet, begin browning the pork and beef. Add the pureed chicken livers. Season with salt and pepper. Remove from skillet and place aside, leaving 2 tablespoons of fat. Add in the bell peppers, celery, onion, and garlic, and saute for 5-8 minutes.
- Add your ground meat mixture, gizzards, rice, spices, and salt, and stir until well combined. Add roux, butter, Worcestershire, hot sauce, and green onions. Taste for seasoning and if needed add a splash more of stock. Enjoy!
My Favorite Bojangles Dirty Rice Recipe
- Wide Skillet or Pan with Lid:
- Slotted Spoon
- Cutting Board and Knife
- Measuring cups and spoons
- Cooking Spoon or Spatula
- Pot with Lid
- 1 pound ground pork sausage
- 1 and 1/2 cups finely diced celery
- 1 small red bell pepper finely diced
- 1/3 cup Butter
- 4 cups chicken broth
- 1 Onion Diced
- 1/2 tsp Salt
- 1 and 1/2 tsps Garlic Powder
- 1/2 tsp Rubbed Sage
- 1/2 tsp Dried Thyme
- 1/2 tsp Pepper
- 1/4 tsp Cayenne Pepper
- 1 and 1/2 cups uncooked extra-long-grain rice
- 1/2 cup chopped fresh parsley
- Cook and crumble the sausage in a wide skillet or pan until it's nicely browned. Use a slotted spoon to remove the sausage from the pan and set it aside.
- Add celery, bell pepper, onion, and butter to the pan. Cook over medium heat for 10 minutes.
- Add broth, garlic, salt, sage, thyme, pepper, cayenne, and the cooked sausage. Bring it to a boil. Once boiling, add rice and parsley.
- Return to a gentle boil, then cover. Reduce the heat to low or medium-low and cook for 20-25 minutes or until the rice is tender.
- Stir the rice once or twice with a fork to make sure nothing is sticking to the bottom, but don't overwork it. Avoid stirring or opening the lid during the last 5 minutes of cooking.
- Remove from heat and let it rest, covered, for 10 minutes.
- My favorite sausages for this recipe are Jimmy Dean’s or Swaggerty’s breakfast sausage.
- You can use Jimmy Dean Sage Sausage and skip the 1/2 teaspoon of rubbed sage.
- Unfortunately, I don’t have instructions for making this recipe with instant rice or brown rice.
- If needed, substitute 1/4 teaspoon ground sage for the 1/2 teaspoon rubbed sage.
- Substitute 1 tablespoon of dried parsley for the 1/2 cup of chopped fresh parsley if necessary.
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