I love how rich, hearty, and deeply satisfying this Louisiana Dirty Rice is. I make it with well-seasoned meat, aromatic vegetables, and warm spices that come together into a comforting dish that always feels like home. This is one of those recipes I rely on when I want something filling, flavorful, and versatile enough to serve as a main dish or a side for gatherings and holidays.
Why You’ll Love This Recipe
I love this recipe because it is bold, savory, and incredibly reliable. I can make it for a busy weeknight, prepare it ahead for guests, or serve it during the holidays without any stress. It makes a generous amount, reheats beautifully, and the flavors only get better with time. I also enjoy how adaptable it is, allowing me to adjust the spice level or protein while keeping that classic Louisiana flavor.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb ground beef
1 lb ground sausage
4 to 5 cups cooked white rice, prepared with broth instead of water
2 cups broth
¾ cup green bell pepper, diced
¾ cup yellow onion, diced
¼ cup celery, diced
¼ cup all-purpose flour
1 tablespoon cooking oil
3 bay leaves
2 tablespoons fresh parsley, chopped
1 tablespoon dried oregano
2 teaspoons dried thyme
2 teaspoons minced garlic
1½ teaspoons salt
1 teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
Directions
I start by heating the cooking oil in a large skillet or Dutch oven over medium-high heat. I add the ground beef and sausage and cook them together, breaking up the meat as it browns.
As the meat cooks, I add the diced bell pepper, onion, and celery. I let everything cook together until the meat is fully browned and the vegetables are softened.
Once the meat is ready, I stir in all of the herbs and spices except the parsley. I mix everything well so the seasoning is evenly distributed. I then sprinkle in the flour and stir until it coats the meat mixture and absorbs the drippings.
Next, I pour in the broth and add the bay leaves, scraping the bottom of the pan to release all the flavorful browned bits. I let this simmer for 5 to 8 minutes until slightly thickened.
Finally, I fold in the cooked rice and chopped parsley. I let the mixture simmer for about 5 more minutes, then remove the bay leaves and serve.
Servings And Timing
I usually get about 10 servings from this recipe.
Prep time is around 10 minutes, cook time is about 20 minutes, and the total time comes to roughly 30 minutes.
Variations
I like to adjust this recipe depending on what I have on hand. I sometimes use all beef, swap the rice for brown rice, or add extra vegetables like mushrooms or peppers. When I want more heat, I increase the cayenne or add a diced spicy pepper. I also enjoy using this dirty rice as a filling for bell peppers or as a stuffing for poultry.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to four days. When reheating, I add a small splash of broth and warm it gently on the stove or in the microwave to keep it moist. I also freeze this dish in freezer-safe containers for up to three months, which makes future meals incredibly convenient.
FAQs
Can I Make Dirty Rice Ahead Of Time?
I often make it a day in advance. I find that the flavors deepen overnight, making it even better when reheated.
Do I Need To Cook The Rice First?
I always use fully cooked rice. I prefer cooking it in broth instead of water so it brings more flavor to the dish.
Is This Dish Spicy?
I consider it mildly spicy. When I want more heat, I simply increase the cayenne or chili powder.
Can This Be Served As A Main Dish?
I regularly serve it as a main dish with simple sides like vegetables or salad. It is hearty enough to stand on its own.
Does This Recipe Freeze Well?
I freeze it often, and it reheats very well without losing flavor or texture.
Conclusion
I keep this Louisiana Dirty Rice recipe in regular rotation because it is comforting, flavorful, and easy to adapt. It is the kind of dish I trust for family dinners, gatherings, and meal prep alike. Every time I make it, I am reminded why simple, well-seasoned food is often the most satisfying.
Louisiana Dirty Rice is a flavorful, hearty Southern rice dish made with seasoned ground beef and sausage, aromatic vegetables, warm spices, and broth‑cooked rice. It’s rich, comforting, and versatile as a main or side dish.
Total Time:30 minutes
Yield:10 servings
Ingredients
1 lb ground beef
1 lb ground sausage
4–5 cups cooked white rice (prepared in broth if possible)
2 cups broth
3/4 cup green bell pepper, diced
3/4 cup yellow onion, diced
1/4 cup celery, diced
1/4 cup all‑purpose flour
1 tablespoon cooking oil
3 bay leaves
2 tablespoons fresh parsley, chopped
1 tablespoon dried oregano
2 teaspoons dried thyme
2 teaspoons minced garlic
1 1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Instructions
Heat cooking oil in a large skillet or Dutch oven over medium‑high heat.
Add ground beef and ground sausage; brown the meats, breaking them up as they cook.
Stir in diced bell pepper, onion, and celery; cook until the vegetables soften and the meat is fully browned.
Add oregano, thyme, minced garlic, salt, chili powder, black pepper, paprika, and cayenne; mix well so the spices evenly coat the meat and veggies.
Sprinkle the flour over the mixture and stir so it coats everything and absorbs the pan drippings.
Pour in the broth and add bay leaves, scraping the bottom of the pan to loosen browned bits. Simmer 5–8 minutes until slightly thickened.
Fold in the cooked rice and chopped parsley; simmer another 5 minutes to blend flavors.
Remove bay leaves and stir once more before serving hot.
Notes
Use all beef or all sausage depending on preference.
Swap white rice for brown rice for a nuttier texture (adjust liquid as needed).
Add extra vegetables like mushrooms, peppers, or spicy peppers for variation.
Increase cayenne or chili powder for more heat.
Use as a stuffing for bell peppers or poultry for a creative twist.
