HOME > Chowhound > Home Cooking >

Sausage in Dirty Rice

mochi mochi May 25, 2008 02:46 PM

What kind of sausage do you add to your dirty rice?

  1. Click to Upload a photo (10 MB limit)
  1. m
    mpalmer6c RE: mochi mochi May 25, 2008 04:18 PM


    1 Reply
    1. re: mpalmer6c
      mochi mochi RE: mpalmer6c May 29, 2008 07:08 PM

      Yum. It turned out great! Thanks.

    2. Cheese Boy RE: mochi mochi May 25, 2008 10:52 PM

      Tasso is also fine if you're simply looking to add meat.

      1 Reply
      1. re: Cheese Boy
        mochi mochi RE: Cheese Boy May 29, 2008 07:08 PM

        I couldn't find Tasso at the local market. I will be on the lookout. Thanks.

      2. f
        forestd RE: mochi mochi May 26, 2008 03:45 AM

        My mom always used Jimmy Dean spicy bulk pork sausage and it was great.


        1 Reply
        1. re: forestd
          mochi mochi RE: forestd May 29, 2008 07:09 PM

          I like that stuff! I will try it the next time. Thanks.

        2. l
          link_930 RE: mochi mochi May 29, 2008 07:21 PM

          Strange... I was always under the impression that it required chicken liver. Wrong?

          1. pattisue RE: mochi mochi May 29, 2008 08:12 PM

            I've never heard of using sausage in dirty rice. Chicken livers, yes, sausage, no. Where are you sausage adders from?

            4 Replies
            1. re: pattisue
              Zeldog RE: pattisue May 29, 2008 09:05 PM

              I say Pattisue is right. There's typically no sausage in dirty rice. Chicken liver, heart, and gizzard ground or chopped fine, and that's all as far as meat goes, unless you pull the little bits of meat off the back and/or wings. It's basically what most people throw away when they cook a whole chicken. Not to say if you add sausage, or ham, or bacon, or foie gras it won't taste good, but it would be a little odd if you're a traditionalist.

              1. re: Zeldog
                pattisue RE: Zeldog May 30, 2008 04:32 PM

                Besides the chicken livers and gizzards, I will also mix in ground beef or ground pork, mostly because my husband and son like a less livery taste. If I'm in a hurry, I use a container of Harold's Dressing mix (or Savoie's if I can't find Harold's) and mix it with a pound of browned ground beef (as well as a bunch of sauteed trinity) before adding cooked rice to the mix. Voila! Dirty rice, aka rice dressing.

                1. re: pattisue
                  GuzzisGirl RE: pattisue Jun 22, 2008 06:22 PM

                  Harold's Dressing Mix is DEF the best... and you can find it in Wal-Mart in the Lafayette area and on CajunGrocer website.... ENJOY!!!

              2. re: pattisue
                rudeboy RE: pattisue Jun 23, 2008 06:50 AM

                Lots of combinations will work, but I've always used chicken *gizzards* and *pork* liver. Pork liver is a little harder to find. Some people might say that chicken liver is cheating!

              Show Hidden Posts