• Skip to main content
  • Skip to primary sidebar
Grits and Pinecones
menu icon
go to homepage
  • Southern Peas
  • All Recipes
  • About
  • Contact
  • Subscribe
  • Grilling & Smoking
  • subscribe
    search icon
    Homepage link
    • Southern Peas
    • All Recipes
    • About
    • Contact
    • Subscribe
    • Grilling & Smoking
  • ×
    Home » Recipes » Pork

    Easy Classic Cajun Dirty Rice with Sausage

    Modified: Dec 14, 2020 · Published: Jan 4, 2020 by Sharon Rigsby · 1 Comment

    Jump to Recipe
    Dirty Rice Pinterest Pin showing dirty rice on a white plate.

    Classic southern comfort food at its finest, this recipe for classic Cajun Dirty Rice is a delicious blend of cajun spices, vegetables, rice, sausage, and, yes, chicken livers. Hailing from Louisiana, this one-pot wonder can be served as a side or main dish. 

    Dirty rice topped with parsley and a glass of wine.

    There are lots of variations of this recipe; some folks add seafood and other vegetables, but this simple recipe is a true cajun classic that will satisfy any appetite.  Generously seasoned and a snap to prepare, you can have it on the table in less than 30 minutes.

    Here is what you will need:

    To make this recipe, you will need Italian sausage, chicken livers, onion, celery, green pepper, parsley, garlic, cumin, salt, pepper, cajun or creole seasoning, bacon grease or olive oil, and three cups of hot cooked rice. I like Success Boil in Bag Basmati Rice. 

    How to make this recipe:

    Add the bacon grease or olive oil to a large skillet over medium heat. 

    When the oil is hot, add the onion, celery, and green pepper. Cook and stir for about five minutes or until the vegetables are soft. 

    The holy trinity, onion, bell pepper, and celery cooking in a skillet.

    Add the garlic, sausage, and chicken livers. Break up the sausage and add the cumin, salt, pepper, and Cajun seasoning. Cook until the sausage is browned and no pink remains. 

    Ground Italian sausage, chicken livers and vegetables cooking in a skillet.

    Add the hot rice and parsley to the meat mixture and combine. 

    White rice, sausage, and parsley in a skillet.

    Garnish with a few sprigs of fresh parsley and serve hot.

    A large skillet full of dirty rice topped with parsley.

    Frequently asked questions:

    What is dirty rice?

    If you have never had it, you may be wondering about the name. The name comes from the “dirty” color of the white rice after combining it with the meats, vegetables, and spices. But while it is an odd name, this rich and hearty dish is full of spices and flavors that make cajun dishes so satisfying and delicious.

    What to serve with this recipe?

    Because it’s full of meat and vegetables, I generally serve this as a main dish along with a simple side, such as my Southern Cucumber and Tomato Salad, House Salad, Sauteed Spinach, or Mary’s Healthy Collard Greens. I sometimes like to add either my Broccoli Cheddar Cheese Cornbread Muffins, a piece of Old-Fashioned Buttermilk Cornbread, or a piece of french bread. 

    Chicken livers?

    Yes, dirty rice contains chicken livers! I know it’s a shock for those of you like my husband that would never under any circumstances knowingly eat chicken livers. It’s part of what makes this dish so flavorful, and it is also what helps give the rice its “dirty” color. 

    You can leave them out if you must, but I hope you will at least give it a try.  The livers are chopped very fine, and I guarantee unless you knew they are in there, you wouldn’t guess it in a million years. 

    Can this dish be made ahead?

    Yes, this dish can be made up to several days ahead and stored in your refrigerator until you are ready to reheat and serve it. 

    Unfortunately, white rice doesn’t freeze well, so it’s best not to freeze it. You can, however, make up the meat mixture ahead and freeze that. Then, when you are ready to serve it, allow it to defrost, reheat, and combine it with hot cooked rice. 

    Italian sausage?

    You might think it’s blasphemy to use Italian sausage in a Cajun dish, but the spices are wonderful together. Bulk pork sausage, andouille, chorizo, or kielbasa can also be substituted, along with plain ground beef or a combination of beef and pork. 

    Sharon’s tips:

    • Leftover dirty rice keeps well covered in the refrigerator for up to four days. Because white rice turns mushy if frozen, it does not freeze well.
    • It’s easier to finely chop the chicken livers if you first stick them in the freezer for 20 to 30 minutes.
    • Bulk pork sausage, andouille, chorizo, or kielbasa can also be substituted for the Italian sausage, along with plain ground beef or a combination of beef and pork. 
    • Feel free to use either Cajun or Creole Seasoning in this recipe. I like Zatarain’s.
    • You can leave the chicken livers out if you must, but I hope you will at least give them a try.  The livers are chopped very fine, and I guarantee unless you knew they are in there, you wouldn’t guess it in a million years.
    • I like and use Success Boil in Bag Basmati Rice. If you use this, you will need two bags of uncooked rice and then just follow the directions on the package. If you prefer, you can also make regular white rice for this recipe. You will need three cups of hot cooked rice.

    Mardi Gras recipes:

    Dirty Rice is a traditional Mardi Gras dish. Other classic Mardi Gras recipes on my blog include:

    • Blackened Chicken Alfredo
    • Easy Mardi Gras Hot Muffuletta Dip
    • Seafood Jambalaya
    • Hurricane Cocktails
    • Creamy Shrimp Creole
    • Mardi Gras Snack Mix
    • Old Fashioned Pecan Pralines
    • Cajun Shrimp and Grits
    • BBQ Shrimp and Grits

    Need more ideas, check out my roundup post: Ten + Classic Mardi Gras Recipes and Menu Ideas, or check out all of my Mardi Gras recipes here. 

     

    ★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones!

    📋 Recipe:

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Post

    By submitting this form, you consent to receive emails from Grits and Pinecones.

    Dirty rice topped with parsley and a glass of wine.

    Easy Classic Cajun Dirty Rice with Sausage

    Sharon Rigsby
    Classic southern comfort food at its finest, Dirty Rice is a delicious blend of cajun spices, vegetables, rice, sausage, and yes, chicken livers. Hailing from Louisiana, this one-pot wonder can be served either as a side or main dish. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Dinner, Side Dish
    Cuisine American
    Servings 6 servings
    Calories 458 kcal

    Ingredients
      

    • 1 tablespoon bacon grease can substitute olive oil
    • 1 cup chopped onion
    • ½ cup chopped celery
    • ½ cup chopped green bell pepper
    • 2 cloves garlic minced
    • 1 pound Italian sausage ground, not the links
    • ½ pound chicken livers finely chopped or ground
    • 1 teaspoon cumin
    • 1 teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • 2 tablespoon Cajun or Creole Seasoning
    • 3 cups hot cooked rice
    • ¼ cup chopped parsley plus additional for garnish

    Instructions
     

    • Add the bacon grease or olive oil to a large skillet over medium heat.
    • When the oil is hot, add the onion, celery, and green pepper. Cook and stir for about five minutes or until the vegetables are soft.
    • Add the garlic, sausage, and chicken livers. Break up the sausage and add the cumin, salt, pepper, and Cajun seasoning. Cook until the sausage is browned, and no pink remains.
    • Add the hot rice and parsley to the meat mixture and combine. Garnish with a few sprigs of fresh parsley and serve hot.

    Notes

    Leftover dirty rice keeps well covered in the refrigerator for up to four days. Because white rice turns mushy if frozen, it does not freeze well.
    It's easier to finely chop the chicken livers if you first stick them in the freezer for 20 to 30 minutes.
    Bulk pork sausage, andouille, chorizo, or kielbasa can also be substituted for the Italian sausage, along with plain ground beef or a combination of beef and pork.
    Feel free to use either Cajun or Creole Seasoning in this recipe. I like Zatarain's.
    You can leave the chicken livers out if you must, but I hope you will at least give them a try. The livers are chopped very fine, and I guarantee unless you knew they are in there, you wouldn't guess it in a million years.
    I like and use Success Boil in Bag Basmati Rice. If you use this, you will need two bags of uncooked rice and then follow the package's directions. If you prefer, you can also make regular white rice for this recipe. You will need three cups of hot cooked rice.

    Nutrition

    Calories: 458kcalCarbohydrates: 29gProtein: 20gFat: 28gSaturated Fat: 10gCholesterol: 190mgSodium: 981mgPotassium: 402mgFiber: 1gSugar: 2gVitamin A: 4271IUVitamin C: 21mgCalcium: 40mgIron: 5mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    More Pork Recipes

    • A rack of smoked spare ribs with BBQ sauce is sliced and on a cutting board.
      Smoked Spare Ribs (Tender, Juicy and Fall-Off-the-Bone Good!)
    • Three slow-cooker pulled pork tacos on a board with avocado cilantro lime sauce.
      Slow Cooker Pulled Pork Tacos with Avocado Lime Crema
    • Two breaded pork chops cooked in an air fryer garnished with parsley.
      Air Fryer Bone-In Pork Chops – Juicy, Crispy, and Easy!
    • A serving of ham and scalloped potatoes with a crock pot in the back ground.
      Ham and Scalloped Potatoes in the Crock-Pot

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. The Book of Food

      July 22, 2020 at 6:32 am

      Just made a vg version out of your recipe, it was delicious. Thanks !

      Reply

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Quick and Easy Summer Favorites

    • A white bowl full of Southern Pea Salad made with white acre peas, chopped tomatoes, cucumber, and corn, plus a bowl of buttermilk dressing.
      Southern Pea Salad with Herb Buttermilk Dressing
    • Smoked Baked Beans in a cast-iron skillet.
      Best Smoked Baked Beans
    • Sliced cucumbers, tomatoes and onion in a white bowl.
      Old Fashioned Cucumbers, Tomatoes and Onions in Vinegar
    • Chicken on the grill with corn.
      Easy Grilled Half Chicken Recipe with Dry Rub
    • A large bowl of American Coleslaw containing shredded green cabbage and carrots.
      Old Fashioned American Coleslaw Recipe (Creamy)
    • A scoop of strawberry sherbet on a container of ice cream.
      Easy Homemade Strawberry Sherbet

    Fan Favorites - Most Loved Recipes

    • A white bowl full of creamy potato salad topped with paprika.
      Classic Southern Potato Salad
    • Six hoecakes or fried cornbread on a white plate.
      Quick and Easy Hoe Cakes (Fried Cornbread)
    • A blackened grouper filet on a plate with grits, garnished with a lemon slice.
      Blackened Grouper
    • Cornbread in a cast iron skillet.
      Best Southern Cornbread Recipe
    • A white bowl full of cooked purple hull peans.
      Purple Hull Peas Recipe
    • A clear glass trifle dish with layers of angel food cake, strawberries and whipped cream.
      Strawberry Trifle with Angel Food Cake

    Browse more recipes:

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    ↑ back to top

    Disclosures

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact

    Copyright © 2025 Grits and Pinecones®

    • 204Facebook
    • X
    • Pinterest
    • Email
    • Flipboard
    730 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.