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Mrs. Desotell's Dirty Rice

Mrs. Desotell's Dirty Rice


  • 1 lb bulk pork sausage (hot or mild)
  • 1 lb chicken livers, chopped fine or ground
  • 1 lb ground beef
  • 2 Tbsp Worcestershire sauce (lea & perrins)
  • 1 medium green bell pepper, diced
  • 1 large onion, diced
  • 2 stalk(s) celery, chopped fine
  • 2 c converted long grain rice
  • 1 bunch green onions, sliced thin
  • 3 clove garlic, minced
  • salt, black & cayenne pepper to taste
  • 1 can(s) (14.5 oz) low sodium beef broth
  • 1 can(s) (14.5 oz) low sodium chicken broth
  • 3-4 oz water or as needed
  • 2 tsp Slap yo Mama seasoning, or your favorite spice to taste
  • 1/2 tsp sage (if you like sage as I do)
  • 2-3 bay leaves
  • 1 1/2 c fresh chopped flat leaf parsley


  1. In a large Dutch oven or saucepan, over medium-high heat, sauté the sausage, beef, and livers until no pink remains.
  2. Drain all but 3 Tbsp from the pan. (If sausage is very lean add bacon grease or butter to pan to make 3 Tbsp.)
  3. Add the bell pepper, onions, and celery.
  4. Season with salt and black pepper to taste.
  5. Cook for 5-7 minutes until the veggies begin to soften and brown.
  6. Add the rice, green onions, and garlic; continue to stir for 1-2 minutes until the rice begins to toast or turn brown.
  7. Add the Worcestershire sauce, beef & chicken stock, creole seasoning, sage, and bay leaves.
  8. Mix well, turn the heat to low, cover and simmer for 20 minutes.
  9. Cook until the rice is fully tender and the broth has been absorbed. Stir well and remove from heat, then stir in the chopped parsley.

EXTRA: Some people like to put diced Andouille sausage in their Dirty Rice, which is fine - almost anything goes, however, adding sausage or tomatoes will lean the dish towards a Jambalaya. The grains of rice should separate easily and still be moist enough to hold together on your fork.

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