Southern Dirty Rice With Sausage

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 04/24/22
Southern Dirty Rice

The Spruce / Diana Rattray
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
409 Calories
31g Fat
10g Carbs
23g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 409
% Daily Value*
Total Fat 31g 40%
Saturated Fat 10g 50%
Cholesterol 100mg 33%
Sodium 1407mg 61%
Total Carbohydrate 10g 3%
Dietary Fiber 0g 2%
Total Sugars 2g
Protein 23g
Vitamin C 2mg 10%
Calcium 24mg 2%
Iron 2mg 9%
Potassium 452mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cajun dirty rice, so-called for its "dirty" appearance, is usually only complete with the addition of chicken livers. This easy version of dirty rice uses pork sausage instead and is simply made with meat, onion, chicken broth, rice, and parsley. Chopped cooked chicken livers or a combination of livers and gizzards may be added if desired. If you do decide to cook giblets for the dish, you can replace the chicken broth with the giblet cooking broth.

A quick, one-skillet dinner is great for a hectic weeknight, and this sausage and rice dish is the perfect dish. Some cornbread or a tossed salad would be ideal sides.

Ingredients

  • 1/2 to 1 pound spicy bulk pork breakfast sausage

  • 1/4 cup minced onion

  • 1 3/4 cups chicken broth

  • 1/2 cup long-grain rice

  • 1 tablespoon minced fresh parsley, or 1 teaspoon dried parsley flakes

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Brown sausage in a skillet or sauté pan until no longer pink, breaking up with a fork.

  3. Add minced onion and cook 2 to 3 minutes longer.

  4. Pour off most of the excess fat.

  5. Stir in broth and rice. Cover and simmer gently for 18 to 20 minutes, or until rice is tender and most of the broth is absorbed.

  6. Add the minced fresh parsley and toss to combine.

  7. Add salt and pepper, to taste. Serve and enjoy.

Tips

  • Taste and add salt and pepper, as needed.
  • This recipe makes enough for three to four servings and is easily scaled up for more people. 

Recipe Variations

  • Add about 1/4 to 1/2 cup of chopped cooked chicken livers or gizzards to the dish along with the rice and chicken broth. Simmer as directed. Add parsley, salt, and pepper, to taste.
  • Add 2 tablespoons of chopped celery and 2 tablespoons of chopped bell pepper to the skillet with minced onion and sauté until the onion is translucent. Continue with the recipe.

How to Store and Freeze

  • Leftovers can be stored for five to six days in the refrigerator.
  • Dirty rice can be frozen for up to three months in an airtight container that is freezer safe.