Southern Louisiana Dirty Rice

Barbara Gossett


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.

★★★★★ 5 votes
Stove Top


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
chopped yellow chili peppers
2 c
1 tsp
1/4 tsp
cayene to taste
2 1/2 c


1Boil 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.
2Heat olive oil in a large pan.
3Add vegetables to oil and saute while meat is cooking.
4Add chopped meat, salt, and pepper to vegetables and cook for 5 minutes.
5Add rice and water (using water meat was cooked in) to mixture and stir.
6Add cayene pepper to taste. The amount you use will be determined by how spicy you like your food.
7Bring 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