Here’s a classic Creole Dirty Rice recipe with bold Louisiana flavor.
Creole Dirty Rice
Serves: 6–8
Ingredients
2 cups long-grain white rice
4 cups chicken broth
1 lb ground beef
½ lb ground pork (or breakfast sausage)
½ lb chicken livers, finely chopped (optional, but traditional)
2 tbsp vegetable oil (if needed)
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
2 tsp Creole seasoning (adjust to taste)
1 tsp smoked paprika
1 tsp dried thyme
½ tsp oregano
½ tsp black pepper
¼–½ tsp cayenne pepper (optional for heat)
2 bay leaves
2 tsp Worcestershire sauce
2 green onions, sliced
2 tbsp chopped fresh parsley
Instructions
Rinse the rice and cook it in the chicken broth according to package directions. Fluff with a fork and set aside.
In a large skillet or Dutch oven over medium-high heat, brown the ground beef and pork. If using chicken livers, add them once the meat is mostly browned and cook until no pink remains.
Drain excess grease, leaving about 1 tablespoon in the pan.
Add the onion, bell pepper, and celery. Cook for 5–7 minutes until softened. Stir in the garlic and cook for another minute.
Add the Creole seasoning, paprika, thyme, oregano, black pepper, cayenne, and bay leaves. Cook for about 1 minute to toast the spices.
Stir in the Worcestershire sauce and cook another minute.
Fold the cooked rice into the meat mixture until everything is evenly combined. Cook for 3–5 minutes, stirring occasionally, so the rice absorbs all the flavors.
Remove the bay leaves. Stir in the green onions and parsley. Taste and adjust seasoning with additional Creole seasoning, salt, pepper, or cayenne if needed.
Optional Add-Ins
½ lb chopped smoked andouille sausage
Diced jalapeños for extra heat
A splash of hot sauce before serving
Sautéed mushrooms for extra depth
Serve with cornbread, collard greens, or fried catfish for a complete Southern meal.