Easy Dirty Rice Recipe

Heather Dessinger

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Bayou Dirty Rice Recipe

Does my love of shrimp creole and dirty rice from the thimble-full of cajun blood coursing through my veins? Maybe, maybe not. I’ll tell you this, though: This perfect meld of spices and sausage will have you saying “laissez les bon temps rouler” no matter where you’re from.*

Oh, and here’s the best part: This is my family’s FAVORITE way to eat nutrient-dense liver. They don’t just tolerate it, they ask for it!

Are you ready to get started? Okay then, don’t faint when you see the recipe. The long list of ingredients is mostly made up of spices you already have in your kitchen and it’s fairly simple to make. Try it with baked chicken or  blackened salmon with pineapple mango salsa!

* Let the good times roll!

bowl of dirty rice topped with green onion garnish
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5 from 1 vote

Bayou Dirty Rice

A delicious, real food take on a popular cajun dish. This is healthy cajun cuisine your whole family will enjoy.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 981kcal


  • sharp chopping knife
  • bowls (2)
  • large pot
  • strainer
  • large spoon


Easy Cajun Seasoning


The Night Before

  • Place chicken livers in a bowl, cover with filtered water and add lemon juice, whey or apple cider vinegar and place in the fridge.
  • If using unsprouted rice, place 2 cups of rice and 4 cups of warm filtered water in a bowl and add 4 tablespoons of one of the following: whey, yogurt, kefir, lemon juice, apple cider vinegar. Let the mixture sit at room temperature for at least 7 hours.

Day of Meal

  • To prepare the rice, choose from the three options below.

Prepare the Rice:

  • Option 1: For white or sprouted rice, simply prepare it according to the instructions on the package with chicken broth instead of water.
  • Option 2: For rice that has been soaked overnight, it’s time to change out some of that water for homemade chicken broth. Because the rice has absorbed some of the water it’s not an even exchange to pour the water out and add 4 cups of broth back in. Measure what you pour out and add back in only that amount. I usually do 2 cups. It adds a lot to the depth of flavor in the dish.
  • Option 3: OR – to reduce naturally occurring arsenic (a substance which is in lots of foods including vegetables, fruit and chicken), try the pasta-style cooking method.
  • Drain liquid from chicken livers and set aside.
  • Heat 1 tablespoon of coconut oil/lard/tallow in a large pan over low/medium heat. Add bacon and sautee until slightly crispy.
  • Add the remaining oil and onion (but not green onions), celery and bell peppers. Continue to sautee until the onions are beginning to soften.
  • Add diced chicken livers and sautee until they begin to brown, then add the pork and spices and continue to sautee until the sausage is cooked through.
  • Remove from heat and add in rice, allowing flavors to meld as it cools.
  • Garnish with green onions.


Calories: 981kcal | Carbohydrates: 86g | Protein: 36g | Fat: 54g | Saturated Fat: 24g | Cholesterol: 149mg | Sodium: 822mg | Potassium: 888mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2706IU | Vitamin C: 31mg | Calcium: 110mg | Iron: 5mg

Love This Recipe?

Then you’ll also probably like these recipes for Chicken Liver Pate With Bacon and Ultimate Beef & Liver Chili.

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.