Classic Cajun dirty rice and dirty rice with leftover turkey

martin crossStarred Page By martin cross, 21st Nov 2011 | Follow this author | RSS Feed | Short URL
Posted in Wikinut>Guides>Recipes>US & Canada

Dirty rice is a classic accompaniment to many Cajun dishes but it is also a good way to use up leftover turkey for a quick lunch or supper.

Cajun dirty rice

Dirty rice is very popular classic accompaniment to grilled meat and fish in Cajun cuisine (despite its uninspiring name, which comes from the fact that the meat colours the rice so that it is brown rather than white). It is nourishing enough to be a meal in itself, especially with some vegetables as accompaniment. Any ground meat can be substituted for the sausage meat so it is also an excellent way to create a separate meal using up the turkey giblets with chopped leftover turkey. Add some Cayenne pepper or more hot sauce for an extra Cajun ‘kick’

Ingredients for classic Cajun dirty rice

For approx 8 sides or 3-4 meal portions

½ lb (225g) of chicken livers, chopped
½ lb (225g) of bulk pork sausage meat
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 bunch of green onions, chopped
2 tbsp of chopped fresh parsley (or 2 tsp of dried parsley)
1 clove of garlic, minced
1/3 cup (2½ oz / 75g) of butter or margarine, melted
½ tsp of dried whole thyme
½ tsp of dried whole basil
½ tsp of pepper
¼ tsp of hot sauce
3 cups of cooked long grain rice
1 10¾ oz (325ml) can of chicken broth, undiluted
OR 2 tbsp of powdered chicken bouillon or 2 chicken stock cubes plus 1 2/3 cups (10¾ oz / 325ml) of water

How to make Cajun dirty rice

Fry the chicken livers and the sausage meat in a skillet until browned. Remove from the skillet, drain and set aside.
Fry the onions, green onions, fresh parsley and garlic in butter in the skillet until tender.
Add the chicken livers, sausage and the remaining ingredients (including the dried parsley if using instead) and mix well.
Cook over a Medium heat until thoroughly heated, stirring constantly.

How to make dirty rice with leftover turkey

Substitute turkey giblets for the chicken livers and chopped cooked turkey for the sausage meat. Make the quantity of meat up to 1 lb (450g) with more chopped cooked turkey or, for a more intense flavour, chopped cooked chicken livers. Add more Cajun heat, if desired, with some Cayenne pepper or more hot sauce or Tabasco.


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Meet the author

author avatar martin cross
I am a technical translator and writer, a former chef and marketeer, currently disabled. I write articles on food,, travel, politics, religion and technology among other topics.

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author avatar Denise O
22nd Nov 2011 (#)

Another mouthwatering recipe. Well done. Congrats on the star page, it is well deserved. Thank you for sharing.:)

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author avatar Buzz
24th Nov 2011 (#)

I loved this, Martin. Pleased to meet you. FB-liked recipe.

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