Real Recipes From Real Home Cooks ®

southern louisiana dirty rice

(5 ratings)
Recipe by
Barbara Gossett
Ridgecrest, CA

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 ratings)
method Stove Top

Ingredients For southern louisiana dirty rice

  • 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
  • 1 tsp
  • 1/4 tsp
  • cayene to taste
  • 2 1/2 c

How To Make southern louisiana dirty rice

  • 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.