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


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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

How to Make Southern Louisiana Dirty Rice


  • 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.

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About Southern Louisiana Dirty Rice

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

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