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A bowl of dirty rice with a serving spoon in it.

Dirty Rice

This dirty rice is a savory mix of sausage, peppers, celery, rice and spices, all cooked together to make a hearty and flavorful side dish. Serve Cajun rice as an accompaniment to chicken, seafood or pork, and watch the rave reviews come in!
Course Side
Cuisine Cajun
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 401kcal
Author Sara Welch


  • 2 teaspoons vegetable oil
  • 1 pound ground pork sausage
  • 1/2 cup chicken livers finely diced, optional
  • 3/4 cup onion finely diced
  • 3/4 cup green bell pepper finely diced
  • 1/2 cup celery finely diced
  • 2 teaspoons garlic minced
  • 2 teaspoons Cajun seasoning
  • 1/4 teaspoon dried thyme leaves
  • 3/4 teaspoon salt or more to taste
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1 1/2 cups long grain white rice uncooked
  • 3 1/2 cups chicken broth
  • 2 tablespoons parsley chopped
  • 1/2 cup green onions thinly sliced


  • Heat the oil in a large pot over medium heat. Add the sausage and chicken liver if using, then cook for 4-5 minutes, breaking up the meat into small pieces with a spatula.
  • After the sausage is browned and cooked through, drain off any excess grease. Next, add the onion, bell pepper and celery to the pot.
  • Cook for 4-5 minutes or until vegetables have softened.
  • Add the garlic and cook for 30 seconds.
  • Add the Cajun seasoning, thyme, salt, pepper, bay leaf, rice and chicken broth to the pot. Stir, then bring to a simmer.
  • Cover the pot and turn the heat to low. Cook for 20 minutes or until all the liquid has been absorbed.
  • Let the rice stand for 5 minutes. Remove the bay leaf. Stir in the green onions and fluff the rice with a fork.
  • Sprinkle with parsley, then serve.



  1. I use bulk pork sausage and I break it up into small pieces as it cooks. You can also use sausage links, just remove the casings first. 
  2. Leftover dirty rice will stay fresh in the refrigerator for 4 days. You can freeze the rice for later use, but it may become softer in texture when thawed and reheated.
  3. It's up to you whether you include chicken livers or not. My family prefers it with just sausage, so that's how I make it. That being said, chicken livers are considered to be a traditional component of the dish.


Calories: 401kcal | Carbohydrates: 42g | Protein: 19g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 700mg | Potassium: 531mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2876IU | Vitamin C: 34mg | Calcium: 52mg | Iron: 4mg