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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4.7 53
I used ground venison instead of sausage and followed the rest of the recipe. also added some cayenne pepper and cajun seasoning. Cant stop eating it! Thanks Paula! item not reviewed by moderator and published
I loved this but I did tweak it to our tastes. I added 4 chicken bullion cubes to the water and rice, along with some seasoned salt and garlic powder. I browned sausage, onion, salt, pepper, more seasoned salt, and more garlic powder. I didn't add the livers just because I didn't have any. Everybody loved it. item not reviewed by moderator and published
Quite a good model for dirty rice. Order of prep could use improvement. As it is written, liver/sausage cook equal time and are over-cooked once vegetables reach translucency. To equalize everything, start veggies first. Stir fry in 1T olive oil over med-high for about 5 minutes. Add sausage(reserve liver) and whatever spices you choose(cayenne, cajun, guess at it). Cook/stir until all pink is gone. Add liver. Cook/stir 1+ minutes past pink. Fold in hot rice which you've cooked, salted, in chicken stock. Though most cajun recipes don't do well with heavier rices(brown/red), this one is better, I think, with a rice like "Lundberg" Wehani or Burgundy red. item not reviewed by moderator and published
I made the recipe as printed and found this to be extremely bland. I added cajun seasoning and about 1/2 cup of chicken broth, hoping to boost the flavor. I also added a handful of chopped green onion and a few splashes of hot sauce. It was edible, but disappointing. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
absolutely fantastic..but of course, it is a Paula Deen recipe. Thanks Paula - you are the greatest! item not reviewed by moderator and published
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 !!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. : ) item not reviewed by moderator and published
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 item not reviewed by moderator and published
I think I would use half the amount of chicken liver, but it was still delicious!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Delicious....So tasty!!! Delicious!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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???) item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I really enjoyed this recipes, I usually add cream of mushroom soup in my dressing mix, but this was awesome aswell. Thank you paula item not reviewed by moderator and published
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! item not reviewed by moderator and published
I served this dish at a New Years eve party and every one loved it!!! item not reviewed by moderator and published
Very good!! We ate the whole thing. This is a keeper if you like chicken livers. Ane, we do!! item not reviewed by moderator and published
Tasted really authentic! I added lots of onion and pepper for my Caribbean husband, who loves spicy food. Great easy Cajun recipe. item not reviewed by moderator and published
Interesting combination of ingridients. all together made a wonderful side dish. item not reviewed by moderator and published
THIS RECIPE WORKED SO GOOD FOR OUR FAMILY PICINIC. I ADDED A LITTLE GREEN BELLPEPPER AND CHANGED THE REGULAR PORK TO HOT PORK. WEEEE HEEEE. LOVE YA PAULA DENISE item not reviewed by moderator and published
This was one of the easiest recipes to follow and make! It come out great but I think I will substitute hot sausage next time for an added puch! item not reviewed by moderator and published
Quick, flavorful, inexpensive! item not reviewed by moderator and published
loved this dirty rice husband loved it as well and he doesnt like neew things item not reviewed by moderator and published
Paula Deen I idolize you.I'm only 11 years old (turning 12 Feb.20) and I watch all your episodes and wish I could cook with you.I'm not a rice eater,but what you cooked is something I can add to my recipie box.Thanks. item not reviewed by moderator and published
This was easy to make and I substituted ground chicken for the chicken livers. The only thing I'd change is try a spicier sausage vs. a breakfast sausage. I made it mild so my 4 yr. old son would eat it and he loved it! item not reviewed by moderator and published
LOVE MOST OF YOUR RECIPES BUT THIS ONE WAS MUCH TO DRY; TASTED RATHER BLAND;PERHAPS A BIT OF SAGE WOULD A CHICKEN BROTH WOULD IMPROVE RECIPE. item not reviewed by moderator and published
I thought the ingredients used are much like mine except for the adding of the parsley. After using parsley in my dish what an amazing flavor and taste. Thanks Paula for that extra ingredient, my dish turned out to be super. item not reviewed by moderator and published
Very easy with a very high yield. This dish is simply delicious and would easily make a novice cook produce like a seasoned (pardon the pun) chef! Excellent!!! item not reviewed by moderator and published
This recipe was wonderful...we added some six pepper spices and grated carrots to give it just a little kick! item not reviewed by moderator and published
It was one of the easiest and tastiest dirty rice that I've ever eaten. item not reviewed by moderator and published
truly wonderful.. item not reviewed by moderator and published
It was okay. item not reviewed by moderator and published
I loved this recipe.. it's a meal all by itself. The second time I used it I used one and a half lbs. of spicy italian sausage (I took it out of the casings and mashed it up)and in my opinion it was better that way. item not reviewed by moderator and published
What a taste sensation!!! item not reviewed by moderator and published
This is a great dish! I used Jimmy Dean sausage with sage....and it gave the rice a fantastic flavor. Ummmmmmm! item not reviewed by moderator and published
Not only is this recipie easy, it is very tasty. I had a craving for Dirty rice for about a month, but did not know how to fix it. My husband and I watched the show this morning and immediately decided to have this dish with our dinner. It was so good and satified my craving. item not reviewed by moderator and published
How nice and easy this is as well as being wonderful and bufget friendly. Your amazing Miss Paula! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
You knew you didn't like liver. This recipe is centuries old. Much of what Puala Deen does is reintroduce Southern classics. Learn how to give an honest review. The skin color reference is just ignorant on your part. item not reviewed by moderator and published

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Recipe courtesy of Patrick and Gina Neely