The Dutch's Dirty Rice

The Dutch's Dirty Rice.jpg


  • 2 tablespoons canola oil
  • ½ cup small onion, diced
  • ½ cup green pepper, diced
  • 1 cup celery, diced
  • ½ cup Andouille sausage, diced
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon chili powder
  • 1 bay leaf
  • 1 whole clove garlic, peeled
  • 1½ cups long grain rice
  • 2½ cups chicken broth (or vegetable broth or water)
  • ½ teaspoon salt

To finish the rice:

  • 1 tablespoon canola oil
  • ½ cup chicken livers, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • ½ cup green onion, thinly sliced


Heat oil in a large pot with a tight-fitting lid over medium heat. Add onion, green pepper, celery and sausage. Cook for about 4 minutes, stirring occasionally, or until vegetables have softened. Add celery seed, chili powder, bay leaf and garlic and mix well.

Add rice and stir together, then add broth and salt and bring to a simmer. Cover pot tightly, turn heat to low and cook for about 20 minutes or until rice has absorbed all the liquid. Remove pot from heat and remove garlic clove and bay leaf.

Heat oil in a medium non-stick pan over high heat. When oil begins to smoke, add chicken livers and sauté, shaking pan, for about 1 minute or until browned. Season with salt and chili powder.

Stir chicken livers into dirty rice, along with most of the green onions, reserving some for garnish. Spoon rice into a large serving bowl, sprinkle with reserved green onions and serve hot.