2 ratings

Louisiana Dirty Rice

There's nothing 'dirty' about this tasty dish
Louisiana Dirty Rice
Photo Courtesy of Ralph Brennan Restaurant Group

The 'dirty' part of its name comes from the chopped or ground meats and vegetables mixed into the white rice. But regardless of the name, this dish is packed with flavorful seasonings making it a great main and side dish. 

This recipe is courtesy of Ralph Brennan Restaurant Group.


Serve the rice immediately or make it a day ahead. If it is made ahead, let the rice cool down before it is refrigerated, then reheat it for serving.


  • 4 Tablespoons unsalted butter
  • 1 Tablespoon plus 1 teaspoon minced fresh garlic
  • 1 Cup yellow onions, chopped finely
  • 1/2 Cup celery, chopped finely
  • 1/2 Cup green sweet peppers, chopped
  • 1 Tablespoon Creole seasoning
  • 1/8 Teaspoon ground cayenne
  • 5 Ounces chicken livers, chopped
  • 4 Ounces ground pork
  • 1/2 Teaspoon kosher salt, plus to taste
  • 1 Cup raw, white long-grain rice, rinsed
  • 2 1/2 Tablespoons Italian parsley leave, flat leaf, minced
  • 2 Tablespoons fresh thyme leaves, minced
  • 2 Cups chicken stock
  • 2 Tablespoons Worcestershire sauce
  • 1/2 Cup green onions, green and white parts, sliced finely


Preheat the oven to 350 degrees Fahrenheit.

In a heavy, oven-proof 2-quart saucepan, melt the butter over medium-high heat.

Stir in the garlic and cook just until it starts to brown, about 45 seconds, stirring almost constantly.

Stir in the yellow onions, celery, sweet peppers, Creole seasoning and cayenne, mixing well.

Cook until the onions become translucent, about three minutes, stirring occasionally.

Add the chicken livers, pork, ½ teaspoon kosher salt and the rice, stirring thoroughly and breaking up clumps of pork.

Cook until the meat is no longer pink, about two minutes, stirring constantly to prevent the mixture from burning.

Add the parsley, thyme, stock, Worcestershire and green onions, blending well.

Bring the liquid to a simmer, then cover the saucepan.

If your saucepan isn’t oven-proof, transfer the mixture to an ungreased 2-quart casserole and cover.

Bake until the rice is tender, about 25 minutes.

Remove it from the oven and fluff it.

Taste the rice and add more salt if needed.