Looking for a protein-packed, flavorful rice recipe to make on the griddle? Try this Louisiana-style dirty rice loaded with ground beef, sausage, vegetables, and the perfect blend of spices!
Fried rice is probably one of the most popular griddle recipes to make on the Blackstone or other flat top grill… But what do you do when you get tired of making the same Japanese-style fried rice over and over again? You switch things up and try some different griddle rice recipes!
This Louisiana Dirty Rice recipe is surprisingly good – and I say that because it actually has chicken livers in it *UGH*! But even my wife, who eats pretty much anything and everything but won’t touch liver of any kind, was devouring a whole plate of this dirty rice recipe by herself.
Packed with Cajun sausage, ground beef, breakfast sausage, loads of vegetables, and yes, finely chopped chicken livers, this is our take on dirty rice – all cooked on the griddle!
What is Dirty Rice?
Dirty Rice is a popular rice dish originating in Cajun country, Louisiana. It is a flavorful combination of rice, meat, vegetables, and spices, typically made with chicken livers or giblets, giving it a distinct “dirty” appearance and rich flavor.
The term “dirty” refers to the color of the rice, which is achieved by cooking it with various ingredients such as minced meat, onions, bell peppers, and celery.
The key to authentic Dirty Rice lies in the use of traditional Cajun and Creole seasonings, such as cayenne pepper, thyme, and bay leaves, which impart a depth of flavor that sets this dish apart. Additionally, making your dirty rice with chicken livers or giblets adds a unique richness and earthiness to the dish.
Ingredients for Dirty Rice
The main ingredients for dirty rice include finely chopped meat, vegetables, seasonings, and rice. Here’s a closer look at the ingredients that we used, as well as some notes and substitution options:
The Rice:
- white rice – Regular long-grain white rice. We used a whole 16 oz bag, rinsed and drained.
- chicken bouillon, bay leaves, and salt – I recommend flavoring the water when cooking rice to add extra layers of flavor to your dish. For this rice recipe, we added 1 tablespoon of chicken bouillon to the water, along with bay leaves and salt. These extra ingredients are optional, but recommended.
The Meat:
Our griddle dirty rice recipe is packed with a hefty dose of protein from four different types of meats including:
- ground beef – We actually used 85/15 ground beef, because that’s what we found on sale at the grocery store, but you can definitely substitute 80/20 beef, or even a leaner blend. The added fat from two different types of sausage will make up for the leaner ground beef, if you decide to go that route.
- ground breakfast sausage – We used our favorite Tennessee Pride hot breakfast sausage. For a less spicy rice dish, go for mild breakfast sausage.
- Cajun sausage link – For a little added flavor and a different texture, we added one diced Cajun-style sausage link.
- chicken livers – Even if you don’t like chicken livers, I urge you to try them in this recipe. Because the chicken livers get finely chopped, they don’t have the traditional gritty texture that is off-putting for most people.
The Vegetables:
We were pretty heavy-handed on the vegetables that we added to our rice as well, mostly because we try to watch our carb intake, and we wanted a lower rice ratio in our finished dish. Here are the vegetables traditionally used for authentic dirty rice:
- bell pepper – One green bell pepper finely diced.
- onion – We used a yellow onion finely diced as well as sliced green onions. We love adding green onions to a variety of recipes for a burst of color and freshness, and they add a nice pop of color to this otherwise brown and “dirty” dish.
- celery – A few stalks of celery finely diced, leaves and all.
The Spices and Extras:
- Cajun seasoning – We have tried TONS of store-bought Cajun seasonings over the years, and to be honest, we’ve hated most of them. But we buy this Wide Open Foods Creole Blackening Seasoning on repeat.
- garlic – Ever since perfecting our griddle fried rice recipe, we always add fresh minced garlic when making rice on the griddle.
- other herbs and spices – We used a blend of dried oregano, dried thyme, cayenne pepper (you’ve got to have that Cajun heat!), and fresh chopped parsley.
- chicken stock – I recommend having up to 1 cup of chicken stock on hand, just in case you need to add some moisture to your rice while it’s cooking on the griddle.
How to Make Dirty Rice on the Griddle
Now, let’s dive into how to make authentic Dirty Rice on a griddle. Here’s a step-by-step guide to help you make this delicious Cajun rice recipe on the flat top grill:
Cook the Rice
To start, you’ll need to cook the white rice according to package instructions, except substitute the water for an equal amount of chicken stock (or add chicken bouillon to the water). We also added 3 bay leaves and a tablespoon of salt to the liquid.
*TIP – We HIGHLY recommend a rice cooker, especially if you own a griddle and anticipate making different fried rice recipes often. You can get a good rice cooker for less than $25, and it really is “set it and forget it”, perfect rice every time.
When the rice is done cooking, transfer it to a large baking sheet and spread it out in a thin even layer. Cover with plastic wrap, and allow the rice to cool for 2-3 hours in the refrigerator. You can also cook the rice the day before and refrigerate overnight to save yourself some time.
Prep the Ingredients
When the rice is cooked and cooled, it’s time to prep your vegetables and meats. Once you start adding ingredients to the griddle, this rice recipe comes together pretty quickly, so it’s helpful to have everything prepped and diced ahead of time.
The key to an authentic dirty rice is to finely dice all of your vegetables so that they cook down and don’t really “stand out” in the dish. Notice the size of my diced bell peppers, celery, and onion:
If you’re adding chicken livers for an authentic dirty rice, then be sure to finely chop them. I cut my livers into thin slices (shown below), and then I came back and cut in the opposite direction for a very fine dice.
Cook the Meat and Vegetables on the Griddle
Start by cooking the ground beef and ground sausage first. Just add both to the heated griddle, and use your spatula to break the meat apart into fine crumbles as it cooks. When the meat is almost cooked through, move it to the side of the griddle to make room for the vegetables.
Scrape some of the residual grease from the meat to a clear area on the griddle. This will add some extra flavor to the vegetables, and the grease will act as a lubricant, instead of adding extra oil to the griddle.
Add the diced onion, diced bell pepper, diced celery, and some of the sliced green onions to the grease and sauté for about 3-4 minutes. Then, add the vegetables to the meat mixture, stir together, and move to the side of the griddle to continue to cook.
Heat the Rice on the Griddle
Move the ground meat and vegetables to the side of the griddle to continue to cook and to make room for the rice. Then, add the minced chicken livers to the ground beef and vegetable mixture, and continue to cook until the chicken livers are completely cooked through.
At the same time, add a few tablespoons of your favorite high-heat cooking oil to a clear area on the griddle, spread it around with your spatula, and add the cooled rice and diced Cajun sausage to the oiled surface.
The heat from the griddle will start to break the clumps of rice apart after a few minutes, so there’s no need to aggressively break up the rice. After 2-4 minutes, use your spatula to sauté the rice and Cajun sausage together.
Your griddle should look something like this at this point in the recipe:
Combine the Rice and Other Ingredients for Dirty Rice
When the chicken livers and ground meat are completely cooked through, add the rice and the meat mixture together. Then add Cajun seasoning, thyme, oregano, cayenne pepper, parsley, and the remaining green onions. Mix together so that all ingredients are fully incorporated.
*TIP – At this time, you may add up to 1 cup of chicken stock to the dirty rice, if needed. This is really a matter of personal preference, but I wanted my rice to be more moist, so I added the full cup.
And then your dirty rice is done! Transfer to a serving platter, and serve with your favorite hot sauce.
FAQ’s
Is dirty rice a main course or a side dish?
Since our dirty rice recipe includes a good amount of protein and vegetables, it’s a well-rounded dish that’s perfect for serving alone as a main course. You can also serve it as a side dish with fried chicken, fried shrimp, or your favorite Cajun-style meats.
Can I make Dirty Rice on a regular stovetop?
Absolutely! While this recipe is tailored for cooking on a griddle, you can easily adapt it for stovetop cooking. Simply follow the same steps using a large skillet or Dutch oven over medium heat.
Can I make this rice recipe ahead of time?
Yes, this rice recipe stores well and can easily be reheated. Just store in an airtight container in the refrigerator for up to 3-4 days, and reheat on the griddle or in the microwave before serving.
What can I serve with dirty rice?
Dirty Rice pairs well with a variety of dishes, including grilled or roasted meats such as chicken, pork, or sausage. It also complements seafood dishes like shrimp or crawfish. Serve it alongside smoked cornbread, collard greens, or coleslaw for a complete Southern-inspired meal.
Dirty Rice
Equipment
- Rice cooker optional
Ingredients
For the Rice:
- 2¼ cup long grain white rice (16 oz bag)
- 4 cups water
- 1 tablespoon chicken bouillon *Or substitute 4 cups of chicken stock and omit the water and bouillon
- 3 bay leaves
- 1 teaspoon salt
Other Ingredients:
- 1 lb ground beef
- 1 lb hot breakfast sausage
- 1 link Cajun sausage diced
- 1 cup chicken livers finely minced
- 1 medium onion small diced
- 2-3 celery stalks small diced
- 1 green bell pepper small diced
- 5-6 green onions thinly sliced
- 5 cloves garlic minced
- 2 tablespoons avocado oil *Or high heat cooking oil of your choice
- 2 tablespoons flour
- ¼ cup fresh parsley chopped
- 1½ tablespoon Cajun or Creole seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 cup chicken stock *Have on stand-by if needed
Instructions
- Rinse and drain the white rice under cool running water in a mesh strainer. Then add the drained rice to a rice cooker with 4 cups water, 3 bay leaves, 1 tablespoon chicken bouillon, and 1 teaspoon salt. Cook the rice until done. Then spread the rice on a large sheet tray in a thin layer, cover with plastic wrap, and allow to cool for approximately 2-3 hours or overnight in the refrigerator. *If you don't have a rice cooker, cook the rice per package instructions, adding bay leaves, salt, and chicken bouillon for extra flavor.
- Heat griddle on medium heat to about 375-400℉.
- Add the ground beef and breakfast sausage to the hot griddle, and cook until almost done, chopping and breaking the meat apart into small crumbles. Then, move to the meat to the side of the griddle.
- Scrape some of the residual grease from the meat to a clear area on the griddle. Add the diced onion, diced bell pepper, diced celery, and about 1/2 of the sliced green onion to the grease and sauté for about 3-4 minutes. Then, add the vegetables to the meat mixture, stir together, and move to the side of the griddle to continue to cook.
- Add about 2 tablespoons oil to a clear area on the griddle and spread it around with your spatula. Add the cooled rice and the diced Cajun sausage to the oiled griddle. The heat from the griddle will start to break the clumps of rice apart after a few minutes. Then, sauté the rice and Cajun sausage together for 2-3 minutes.
- Add the chicken livers to the ground meat and vegetable mixture. Mix together well, and allow to cook for about 3-4 minutes in a thin layer. Add the minced garlic, and sauté together, cooking until the chicken livers are cooked through.
- Add 2 tablespoons of flour to the ground meat and vegetable mixture. Mix well, and cook for about 2-4 minutes.
- Add the meat and vegetable mixture to the rice and Cajun sausage. Mix together well. Add Cajun seasoning, thyme, oregano, cayenne pepper, parsley, and remaining green onions. Mix together so that all ingredients are fully incorporated.
- *At this time, you may add up to 1 cup of chicken stock to the dirty rice, if needed. This is really a matter of personal preference, but I wanted my rice to be more moist, so I added the full cup.
- Transfer dirty rice to a serving platter. Serve with hot sauce, additional sliced green onions for garnish, or your favorite Cajun toppings.
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