Maw-Maw's True Louisiana Cajun Dirty Rice

★★★★★ 3 Reviews
slawson avatar
By Stacey Lawson
from New Orleans, LA

My family is Cajun, my grandparents spoke Cajun French as well as English, for every holiday my Maw-Maw made dirty rice, and then my mom and her sisters took that over when my Maw-Maw was gone. Now each year I cook with my mom to perfect the dirty rice mojo. I came across some other recipes here and I wanted to share how a true Cajun made her dirty rice. It is delicious and flavorful. It is the essence of Cajun cuisine. It doesn't have to be spicy to be Cajun, but you can sure add some heat if you would like.

Blue Ribbon Recipe

There's nothing worse than dry dirty rice and this recipe has the perfect balance of flavor. It's a good, old-fashioned recipe that will transport your taste buds to Louisiana. The livers and gizzards are very traditional and a must for authentic taste. A perfect side dish for any occasion. It's very traditional to see this on the table in Louisiana BBQs to Thanksgiving. This makes a very large pot so this can easily be cut in half.

— The Test Kitchen @kitchencrew
serves 12-14
prep time 30 Min
cook time 45 Min
method Stove Top


  • 2 lb
    ground round
  • 1 lb
    ground pork
  • 1 lb
    chicken livers, boiled and chopped
  • 2 lb
    chicken gizzards, boiled and ground
  • 2 bunch
    green onions, chopped
  • 1 bunch
    parsley, chopped
  • 1 lg
    yellow onion, chopped
  • 64 oz
    chicken broth
  • 4 c
    long grain white rice

How To Make

Test Kitchen Tips
We boiled the gizzards and livers the day before and ran them through the food processor the day before. This made day-of prep a breeze. If you want a little more spice, add a touch of Cajun seasoning. Also, if you don't like your rice mushy and want more texture, we suggest reducing the liquid by half.
  • 1
    Brown ground beef and ground pork together. Then add livers and gizzards and brown those a little.
  • 2
    Add yellow onion and salt and pepper to taste.
  • 3
    Add broth, parsley, and green onions. Cook until meat is tender and broth has reduced by a third.
  • 4
    While broth is reducing, cook four cups of long grain white rice in a rice cooker if available (NOT PARBOILED RICE).
  • 5
    When rice is done and broth has reduced by a third, add about a cup of rice at a time, mixing thoroughly. Add enough rice until mixture is still wet and there is a good proportion of rice to meat.