Dirty Rice

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 1 pound bulk pork sausage
  • 1 pound chicken livers, finely chopped
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 4 cups hot cooked rice
  • 1/4 cup chopped fresh parsley leaves
  • Salt and freshly ground black pepper
Directions

Cook the sausage and chicken livers in a large skillet until browned. Add the vegetables and saute until soft. Gently fold in the rice and parsley. Season, to taste, with salt and pepper.


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    Absolutely delicious. I found this while looking for a dirty rice recipe and love liver so I was intrigued by the possible combination. LOVED it! I used black beans in it the first time I made it and kidney beans the second time and enjoyed the flavor and texture they added. Add your favorite hot sauce and sour cream....Devine! 
    Thank you Ms. Deen.
    I use bacon and crushed fennel seed for the nice things they do with the livers, as well as fresh thyme, rosemary, and hot peppers out of the garden (or the freezer, depending on the season. I also include roughly chopped gizzards, heart, etc.--whatever odd parts are supplied with the poultry--not so much for flavor as for texture. Somewhat incidentally, rabbit livers, wild or domestic, are especially nice in this recipe.
    absolutely fantastic..but of course, it is a Paula Deen recipe. Thanks Paula - you are the greatest!
    I have tried other dirty rice recipes and Paula's is the best by far. I prepare this every Christmas and it is a tradition now in our household to have it. Kudos Paula !!!
    This was very good. I like liver in moderation and this was a very good solution. You can definitely still taste it, but it's mild and delicious and extremely easy to make. (Even better served with hot sauce.
    I hate liver. What was I thinking? If you do as well, dont trust that this recipe will taste good and that Paula knows what she is doing by adding it in. I figured that the other ingredients would cover it up, however Its vile flavor sticks out like Ron Howard at armature night at the Apollo. DO NOT ADD LIVER IF YOU CANT STAND IT'S D I S G U S T I N G flavor. Thats all. : )
    Don't fault the recipe just because you don't like liver. That's not Paula's fault nor did she make a claim that this doesn't taste like liver. Poo poo!
    You can easily not use liver. I made the exact recipe with double sausage instead. If you don't like liver, why use it? That's your fault, not Paula Deen's.
    I havent tried this recipe yet but it sounds fantastic.I will probably try it this week .Me and my family love cajun food. I tried paulas recipe for buiscuts and they were fantastic the turned out light and fluffy.You are the best paula.LOVE YA
    I think I would use half the amount of chicken liver, but it was still delicious!!!
    Well now Paula; are you sure part of you is not Cajun. All this recipe needed was a touch of Tabasco from McIlhenny Co. in Avery Island, Louisiana.
    Delicious....So tasty!!! Delicious!!!
    My family loved this fantastic dish! Just a few tweeks - no chicken livers but I'll try them next time... Substituted 20 count (1#) AK spot prawns. Used Uncle Ben's wild and brown rice (2 cups); yellow, red and green peppers as I needed to use them and a bit of garlic and seasoned with fajita dust. A little oil in the pan to start with as the sausage did not cooperate as nicely as on television : ) This one's a keeper!
    I used this recipe with a few altercations. I used beef liver instead of chicken. HOT breakfast sausage, and added ground beef. I also used zatarins dirty rice mix instead of plain rice. Then after the meat was cooked & veggies sauteed I cooked eveything with the rice in chicken broth. Refrigerated over night and warmed in oven the next day. Everybody raved! I made a overflowing 13X9 for independence day and it just disappeared and I got so many comments! Loved it! (SN: The recipe I used is one i found on this site, but I cant find it anymore, I couldve sworn it was paula's recipe???)
    I used 1/2 lb ground beef & 1/2 lb ground pork (not pork sausage) instead of 1 lb pork sausage. I also only used 1/2 ib chicken liver which I ran through a food processor instead of chopping it. I also used a cajun seasoning beings I didn't use a seasoned pork sausage. And I cut rice back to about 3 cups considering I cut back on the chicken liver to maintain the meatiness of the dirty rice. yum yum.....I luv Paula Deen
    I learned how to make this while working in restaurants in New Orleans. It's impossible to chop raw liver, so..you can rinse it VERY well, and drop it into boiling salted water and simmer it until firm enough to chop-for Paula's recipe you'd then add it in with the rice. Alternately, you can also rinse them well and drain them on lots of paper towels and cook them with the sausage as she did. Paula's advice on the show, and it's not included in this recipe, is if you use whole raw livers, start polking the heck out of the livers to break them up.
     You do need to add some butter and oil to the pan before you fry the liver and sausage, though, or they will stick. Try adding a bit of hot sauce and Cajun seasoning when you cook the veg, and when you stir in the rice and parsley, throw in a couple of bay leaves and 1/2 a cup of chicken broth. Let the dish simmer a few minutes with the broth to let the flavors marry. Paula's dish is authentic. Most recipes leave out the liver.
    My wife switched the rice out for Quinoa and the Pork sausage for Turkey sausage. It was actually really good. Good enough that I registered on Food Network after using the site for years... this recipe (or my wife's version) made me want to leave a review.
     So yeah... it was excellent!
    I really liked it, and you couldn't taste the livers at all. My husband didn't think it had the 'wow' factor, but I kept goin back for more!!!
    I loved this recipe, I skipped the chicken livers because I didnt have on hand, next time I will make sure I get them, I am afraid of them, kinda but ill try chopping them up small and using half of a pound. I added garlic and cooked my rice in beef broth to give it more flavor that it should have gotten from the chicken liver i guess! I made tis with some BBQ chicken wings, home made apple butter and biscuts. Im a city girl but i like to cook like im from the south!
    My husband made this a few weeks ago. Now I love dirty rice, but never knew what all was in it. When I heard about the chicken livers I didn't know if I wanted to try it. Now my husband did change a few things in the recipe, he only used about 1/2 of the chicken livers it called for and added some crushed red pepper for some spice. This was the BEST dirty rice I have eaten. We even let our friends try it and they have made it at least once a week themselves. I love all of Paula Deen's recipe's and even got the chance to meet her a couple of years ago, and I think this is the best one yet that we have tried.
    I really enjoyed this. The rice tones down the liver just enough to allow it to give a real richness to the whole dish without it tasting like liver. I am glad I made it.... it does make a ton though... be warned.
     
    I was wondering if anyone could comment on the chicken livers in this. Pardon my ignorance, but are they a predominate flavor or are they masked at all by the sausage? I tried fried chicken livers once and was thoroughly disgusted... I have been looking for a way to cook livers though because I would like to eat them for their nutritional content. This recipe looks so good! Thanks!
    I used your recipe as a foundation and did my own thing...fried bacon...cooked the veggies in the bacon grease, cooked the rice in chicken broth and added some butter to the rice after it was done, put some garlic to the veggies and hit it up w/some Texas Pete,chopped up that bacon with the livers ( you know I had to season them too) and sausage and girlfriend...we had some good eatin'! We had it with my special barbeque spare ribs...talk to me girl, I could get a show wit-cha!! :-) All the best! Karen
    My husband and I have made this several times and each time, we're blown away! We follow the recipe exactly and couldn't be happier with the results. Very authentic flavor! Thanks Paula, Love you!!
    the sound of chicken liver grosses me out so i think im gonna substitute it for either ground turkey beef or chopped up chicken. otherwise it looks delicious
    Dirty rice is a staple in Louisiana meals. This recipe results in a perfectly delicious sidedish that I will make often. I did use Jimmy Dean hot sausage but otherwise followed the recipe exactly and we love it!
    I really enjoyed this recipe. After cooking this recipe as per the site, I made some slight changes to make it more of my own. Try substituted pulled pork in lieu of sausage. Was so tasty. Hope you enjoy as well.
    I really enjoyed this recipes, I usually add cream of mushroom soup in my dressing mix, but this was awesome aswell. Thank you paula
    I substituted ground turkey breast for the chicken livers since I had that in the freezer - can't wait to try it with the chicken livers next time! Also used orange vs green peppers (again, what I had on hand) and added a half cup of yellow squash to increase the veggie content - awesome! Sprinkled creole seasoning on it when serving and had lots of Louisiana Hot Sauce on hand. With a green salad, made a terrific meal. Simple recipes with great flavor - LOVE PAULA DEEN!
    I served this dish at a New Years eve party and every one loved it!!!
    Very good!! We ate the whole thing. This is a keeper if you like chicken livers. Ane, we do!!
    Tasted really authentic! I added lots of onion and pepper for my Caribbean husband, who loves spicy food. Great easy Cajun recipe.
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