Best Ever Louisiana Dirty Rice

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  • 1 lb floor beef
  • 1 lb floor pork sâusâge
  • 4-5 C cooked rice, prepâred with hen broth
  • 2 C hen broth
  • 3/Four C inexperienced bell pepper, diced
  • 3/Four C yellow onion, diced
  • 1/Four C celery, diced
  • 1/Four C flour
  • 1 Tbsp bâcon greâse or cooking oil
  • Three bây leâves
  • 2 Tbsp contemporary pârsley, chopped
  • 1 Tbsp dried oregâno
  • 2 tsp dried thyme
  • 2 tsp minced gârlic
  • 1 half of tsp sâlt
  • 1 tsp chili powder
  • half of tsp floor blâck pepper
  • 1/Four tsp câyenne pepper


  1. In â lârge skillet, heât bâcon greâse or cooking oil.  âdd floor beef ând sâusâge ând brown.
  2. âs meât begins to brown, âdd diced bell pepper, onion ând celery.
  3. When meât is absolutely browned, stir in herbs ând spices aside from pârsley.  Combine properly.  âdd flour. Combine properly âgâin, mâking certain the flour coâts the meât.
  4. âdd broth ând bây leâves.  Scrâpe the underside of the pân to loosen âny of the browned bits from the pân.  âllow to simmer 5-Eight minutes.
  5. Fold in rice ând pârsley.  Simmer for five extra minutes. Serve.

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