Southern Dirty Rice With Sausage

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 09/12/20
Southern Dirty Rice

The Spruce / Diana Rattray
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Servings: 3 to 4 servings
Nutritional Guidelines (per serving)
290 Calories
17g Fat
22g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 290
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 29%
Cholesterol 44mg 15%
Sodium 914mg 40%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 3%
Protein 12g
Calcium 20mg 2%
*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 is made with pork sausage but chopped cooked chicken livers or a combination of livers and gizzards may be added if desired. If you cook giblets for the dish, you can replace the chicken broth with the giblet cooking broth.

Ingredients

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 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. Serve and enjoy!

Tips

  • Taste and add salt and pepper, as needed.
  • This recipe makes enough for 3 to 4 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 saute until the onion is translucent. Continue with the recipe.