This is an old Louisiana recipe that I've had longer than I can remember. It's a very popular southern dish. To turn this into a main meal, simply add more sausage and chicken livers. —Mrs. Lum Day, Bastrop, Louisiana
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 cups cooked rice
In a large cast-iron or other heavy skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook until sausage and chicken livers are no longer pink, 5-7 minutes; drain and set aside.
In the same skillet, melt butter over medium heat. Add onion, celery and green onions. Cook and stir until vegetables are tender, 3-5 minutes. Add parsley and garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly.
Dirty Rice Tips
Why is it called dirty rice?
Dirty rice gets its name from its appearance. Bits of cooked sausage, beef or chicken livers, in addition to the herbs and seasonings, can make the rice look "dirty."