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. \u2014Mrs. Lum Day, Bastrop, Louisiana<\/p>\n","protected":false},"author":7061,"featured_media":2122194,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305378,307330,304328,305271,304338,304515,303966,304368,306848,305364,304268,307307,305374,307383,307404,304558,304350,324623,307579,307559,304313,304020,304005,304560,307594],"categories-v2":[309386,310369,308984,308481,309216,308992,308880,308495,308745,309603,309376,259483,310342,309381,310410,310435,308910,309001,309177,310563,310541,308313,308594,308549,308915,339211],"coauthors":[305],"recommended_recipes":[{"post_title":"Dirty Rice with Ground Beef","post_link":"\/recipes\/cajun-beef-rice\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_137944_ChristineMa_7.jpg"},{"post_title":"Rice 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Rice","datePublished":"2018-01-01","dateModified":"2023-08-23","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Dirty-Rice_EXPS_FT21_6871_F_0525_1.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"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. \u2014Mrs. Lum Day, Bastrop, Louisiana","recipeIngredient":["1\/2 pound bulk pork sausage","1\/2 pound chicken livers, chopped","3 tablespoons butter","1 large onion, chopped","1 celery rib, chopped","3 green onions, chopped","2 tablespoons minced fresh parsley","1 garlic clove, minced","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"],"recipeInstructions":[{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 148 calories","fatContent":"7g fat (3g saturated fat)","cholesterolContent":"97mg cholesterol","sodiumContent":"325mg sodium","carbohydrateContent":"14g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"6g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.857143,"reviewCount":7,"worstRating":1,"bestRating":5},"recipeCuisine":"Jewish, North America, Cajun","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Celeste907"},"reviewBody":"
I made this on Saturday 5\/20\/2023 as written but cut all ingredients in half as the final result would be way to much leftover for the 3 of us to eat up. This to me was missing that cajun taste I was looking for so I ended up adding about a half of teaspoon maybe just a tad over that of Tony Checkers creole seasoning and that made this dish absolutely incredible, It was very tasty indeed!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFlame"},"reviewBody":"Thank you for finally having a true Cajun Rice recipe. For some people they think if they put hot sauce in it its automatically Cajun.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRocket"},"reviewBody":"Excellent! This totally beats any dirty rice mix from a box I've ever had! I used cooked and sliced Italian sausage links instead of the bulk pork sausage and chicken livers because they were what I had on-hand. I also used green pepper instead of celery. Regardless of these substitutions, the dish was incredible, and with the use of pre-cooked rice (I made in bulk this weekend), the recipe was a snap to pull together.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPuzzle"},"reviewBody":"I made this for the \"rice\" recipe challenge on TOH's Cook's Corner. As suggested, I made it into a main dish by adding more bulk sausage and chicken livers. This is a fantastic recipe. Will make it again, for sure.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBus"},"reviewBody":"Great recipe! I do love chicken liver, however, I omitted it to please my kids. I think a traditional dirty rice does contain chicken liver. This is a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFlame"},"reviewBody":"Oh and unlike some people I can read and KNOW that its not Dirty Rice unless it has chicken LIVER not gizzards! Gizzards are no where in this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPin"},"reviewBody":"I used all turkey sausage instead of pork and chicken livers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"6871","romance_copy_dek":"This is an old Louisiana recipe that I've had longer than I can remember. It's a very popular southern dish. 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