Southern Louisiana Dirty Rice

Barbara Gossett

By
@BarbGossett

This is a recipe that was handed down from a friend. It's easy to adjust and very tasty. Just remember that for every pound of livers and gizzards, you use one cup of each vegetable (onions are 1/2 yellow and 1/2 green), one cup of rice and 1 yellow chili pepper. The spices can be added to taste.


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Method:

Stove Top

Ingredients

1 lb
chicken livers
1 lb
chicken gizzards (with or without hearts)
2 c
chopped bell pepper
2 c
chopped celery
1 c
chopped yellow onion
1 c
chopped green onion
2
chopped yellow chili peppers
2 c
rice
1 tsp
salt
1/4 tsp
pepper
cayene to taste
2 1/2 c
water

Directions Step-By-Step

1
Boil livers and gizzards until done. Remove and chop saving the water to use with the rice. I use a mini food chopper for the gizzards and hearts.
2
Heat olive oil in a large pan.
3
Add vegetables to oil and saute while meat is cooking.
4
Add chopped meat, salt, and pepper to vegetables and cook for 5 minutes.
5
Add rice and water (using water meat was cooked in) to mixture and stir.
6
Add cayene pepper to taste. The amount you use will be determined by how spicy you like your food.
7
Bring ingredients to a boil, reduce heat to simmer and cook for 20 minutes. Let sit for 5 minutes on stove top.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole