This dirty rice recipe is a Cajun classic that gets its “dirty” color from browned meat, seasonings and all those flavorful browned bits mixed into the rice.
If you’ve ever searched “what is dirty rice?” you’re in the right kitchen.
Dirty rice is a Louisiana-style rice dish that gets its “dirty” color from browned meat, seasonings, and all those flavorful browned bits mixed into the rice. It’s hearty, smoky, savory, and the kind of meal that makes your whole house smell like somebody’s grandma is cooking with love.
This version brings the full Cajun vibe: ground beef + breakfast sausage + chicken livers, the holy trinity (onion, bell pepper, celery), and a seasoning lineup that does not play. Dirty rice is a classic Cajun cuisine dish built on the holy trinity (onion, celery, bell pepper).
What Is Dirty Rice?
Dirty rice is a Cajun staple from southern Louisiana made by cooking rice with browned meat, vegetables and bold spices. The “dirty” look comes from the meat and seasoning blending into the rice (and that’s exactly what makes it so good).
You’ll see it served as:
- a main dish (big bowl, fork, silence 😄)
- a side with chicken, seafood, or pork
- a holiday or gathering favorite because it feeds a crowd
Why You’ll Love This Dirty Rice Recipe
- One pot comfort food with big Cajun flavor
- Rich, traditional taste (the chicken livers do that!)
- Flexible heat level (you control the cayenne)
- Great as a make-ahead meal — it’s even better the next day
Dirty Rice Seasoning
A lot of people search “dirty rice seasoning” because the seasoning is the whole soul of the dish.
In this recipe, your flavor backbone comes from:
- Tony’s seasoning
- thyme + oregano
- bay leaf
- garlic
- cayenne (to taste)
Tip for better clicks + better results: add a quick line near your recipe card like:
Dirty rice seasoning = Tony’s + herbs + bay + garlic + cayenne — adjust heat to your taste.
Ingredients You’ll Need
This recipe uses a classic Cajun lineup: browned meats, the holy trinity, and bold seasoning.
1/4 lb ground beef
1/4 lb breakfast sausage
3 large chicken livers, trimmed and chopped very fine
Salt and pepper to taste
1/2 large onion, diced
1/2 cup small dice green bell pepper
1/2 cup small dice red bell pepper
3 stalks celery, chopped
3 large cloves garlic, finely minced
1 large or 2 small bay leaves
4 sprigs fresh thyme
1 tbsp Tony’s seasoning
1 tsp oregano
Cayenne pepper to taste
3-4 cups beef broth
1 3/4 cups long grain white rice
Green onions for garnish, bias cut
How to Make Dirty Rice (Step-by-Step)
This is the same cooking process you already wrote—just laid out in a clean, reader-friendly flow:
1) Brown the meat (build the flavor)
Let the meat brown and stick slightly to the pot. That’s not “burning”—that’s flavor.
2) Add the holy trinity
Onion + bell pepper + celery go in next. Scrape up that fond (those browned bits).
3) Add garlic + seasoning
Garlic goes in briefly, then broth + herbs + Tony’s + cayenne.
4) Simmer
This is where everything comes together and deepens.
5) Add rice and finish
Keep the lid on. Trust the process. Fluff and serve.
Recipe Tips for Best Flavor
- Don’t rush the browning. That color at the bottom of the pot = flavor in the rice.
- Keep the lid on when the rice cooks (no peeking!).
- Adjust cayenne at the end if you want more heat.
- Chicken livers = traditional flavor. If someone is nervous, tell them chopping very fine helps them “melt” into the dish.
What to Serve with Dirty Rice
Dirty rice goes with just about anything Southern or Cajun. Try it with:
- fried chicken or baked chicken
- shrimp, blackened Salmon, or etouffee-style dishes
- greens, cornbread dressing or a simple veggie side
(You can also internally link to your Cajun recipes here for extra SEO lift.)
Storage & Reheating
- Store in the fridge in an airtight container for up to 3 days.
- Reheat in the microwave or stovetop. Add a splash of broth if it seems dry.
Dirty Rice
Equipment
Method
- 1/4 lb ground beef
- 1/4 lb breakfast sausage
- 3 large chicken livers, trimmed and chopped very fine
- Salt and pepper to taste
- 1/2 large onion, diced
- 1/2 cup small dice green bell pepper
- 1/2 cup small dice red bell pepper
- 3 stalks celery, chopped
- 3 large cloves garlic, finely minced
- 1 large or 2 small bay leaves
- 4 sprigs fresh thyme
- 1 tbsp Tony’s seasoning
- 1 tsp oregano
- Cayenne pepper to taste
- 3-4 cups beef broth
- 1 3/4 cups long grain white rice
- Green onions for garnish, bias cut
- In a large pot over medium heat, cook ground beef, sausage, and chopped chicken livers. Break up the meat finely and season with salt and pepper.
- Allow the meat to brown and stick to the bottom of the pot to create color.
- Once desired color is reached, add onions, bell peppers, and celery. Continue to stir, scraping the bottom of the pot to lift the fond. Add a little beef broth if needed.
- When vegetables are almost soft, add minced garlic and stir for about 30 seconds.
- Add about half of the beef broth and all seasonings (bay leaves, thyme, Tony’s, oregano, and cayenne). Reduce heat to low, cover, and simmer for at least 30 minutes.
- Taste and adjust seasonings as needed.
- 20 minutes before serving, add the remaining beef broth and stir in the rice.
- Cover the pot, reduce heat, and cook for 15 minutes without lifting the lid.
- After 15 minutes, turn off the heat and keep covered.
- Just before serving, fluff the rice with a fork and garnish with green onions.
Notes
- Fresh parsley can be added at the end for extra flavor and color.
- The recipe can be easily doubled for larger gatherings.
- Adjust the amount of cayenne pepper to control the spice level.
- Leftover dirty rice can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.
What is dirty rice made of?
Dirty rice is made with rice, browned meat, vegetables (onion, bell pepper, celery), and Cajun seasoning. This recipe uses ground beef, breakfast sausage, and chicken livers for a classic, deep flavor.
What gives dirty rice its “dirty” color?
The color comes from browned meat, spices, and the fond (browned bits) scraped from the bottom of the pot mixing into the rice.
What seasoning is best for dirty rice?
A Cajun/Creole seasoning blend works best—this recipe uses Tony’s seasoning plus thyme, oregano, bay leaf, garlic, and cayenne.
Can I make dirty rice in advance?
Yes—dirty rice often tastes even better the next day because the flavors keep melding.
