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
  • 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.

Printable Recipe Card

About Southern Louisiana Dirty Rice

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

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