Paula Deen Dirty Rice

Paula Deen dirty rice turns chicken livers, pork sausage and the Southern holy trinity of onion, celery and bell pepper into a savory one-skillet side dish in 20 minutes. Try this easy Southern comfort food side for potluck night, cookout or Sunday dinner, since it's quick and feeds 12.

Brown the sausage and chopped livers until they are deeply golden before any vegetables go in, because that browning gives the rice its dark color and rich flavor. Skip it and the rice turns out pale and plain, with nothing to earn the name dirty.

Paula keeps the method simple: everything cooks in one large skillet, and the hot cooked rice gets folded in gently at the end so the grains stay fluffy. Finely chopping the livers lets them blend into the sausage instead of showing up as big chunks. That wins over folks who say they don't like liver.

Paula Deen Dirty Rice

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

290

kcal

Crumbled sausage and finely chopped livers brown in one skillet with softened vegetables, then hot rice and fresh parsley get folded through. The result is a savory, speckled rice with a tender, fluffy texture.

Ingredients

• 1 lb chicken livers, finely chopped
  

• 1 lb bulk pork sausage
  

• 1 cup onion, chopped
  

• 1/2 cup celery, chopped
  

• 1/2 cup green bell pepper, chopped
  

• 1/4 cup fresh parsley, chopped
  

• 4 cups hot cooked rice
  

Directions

• Brown the meats: Add 1 lb bulk pork sausage and 1 lb finely chopped chicken livers to a large skillet over medium heat. Cook, breaking the sausage up as it goes, until both are browned all over.
• Sauté the vegetables: Stir in 1 cup chopped onion, 1/2 cup chopped celery and 1/2 cup chopped green bell pepper. Then sauté until they turn soft and the onion looks translucent.
• Fold in the rice: Gently fold in 4 cups hot cooked rice and 1/4 cup chopped fresh parsley. Take your time here, so the grains stay fluffy and everything gets coated with the pan drippings.
• Season and serve: Season to taste with salt and pepper. Then serve it warm straight from the skillet.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO wooden spoon set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make dirty rice without chicken livers?

Yes, you can leave them out if liver isn't your thing, though you'll lose some of the deep, earthy flavor that makes it dirty rice. Use a second pound of sausage or add ground beef, and brown it well so the rice still gets its dark color.

How do I store and reheat leftover dirty rice?

Cool it quickly and keep it in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over medium heat with a splash of water or broth, since that keeps the rice from drying out.

Can I make dirty rice ahead of time for a potluck?

It's a good make-ahead dish. Cook it fully and chill it, then warm it in a covered dish in the oven or in a slow cooker on low. Stir in the parsley right before serving so it stays bright.

Do I have to chop the livers so small?

Finely chopping them matters, because small pieces melt into the sausage and season every bite. A food processor works if you don't want to chop by hand, but pulse it only a few times so the livers don't turn to paste.

What's the biggest mistake when making dirty rice?

Rushing the browning is the usual problem, because pale meat means pale, bland rice. Another is using cold or sticky rice, which clumps in the skillet, so start with hot, fluffy rice and fold it in gently.