Louisiana Dirty Rice
Cut used: Giblets chicken →
Prep
15 min
Cook
35 min
Total
50 min
Dirty rice gets its name and signature flavor from finely minced chicken livers and gizzards cooked down with the Cajun Holy Trinity of onion, celery, and bell pepper. The giblets break down into small, savory flecks that coat the rice, giving it that characteristic speckled, deeply savory look and flavor. This is a hearty side dish that easily becomes a main course with a simple green salad alongside.
What Ingredients Do You Need?
- 8 oz Chicken livers, finely chopped
- 8 oz Chicken gizzards, finely chopped
- 1/2 lb Ground pork or breakfast sausage
- 1 Yellow onion, diced
- 2 stalks Celery, diced
- 1 Green bell pepper, diced
- 4 Garlic cloves, minced
- 2 cups Long-grain white rice
- 4 cups Chicken stock
- 2 tsp Cajun seasoning
- 1/4 tsp Cayenne pepper
- 1/4 cup Green onions, sliced
- to taste Salt and pepper
How Do You Make Louisiana Dirty Rice?
- 1
Cook the gizzards first
Since gizzards are tougher, simmer them in the chicken stock for 20 minutes to tenderize before proceeding, then reserve both the gizzards and stock.
- 2
Brown the pork
In a large skillet or Dutch oven, brown the ground pork over medium-high heat, breaking it up as it cooks, about 5-6 minutes.
- 3
Sauté the trinity
Add the onion, celery, and bell pepper to the pork drippings and cook until softened, about 6 minutes. Add garlic and cook 1 minute more.
- 4
Add the livers and gizzards
Stir in the chopped livers and pre-cooked gizzards, cooking for 4-5 minutes until the livers are fully cooked through and the mixture is well combined.
- 5
Season
Stir in Cajun seasoning and cayenne, mixing thoroughly to coat all the meat evenly.
- 6
Add rice and stock
Stir in the rice and the reserved chicken stock, scraping up any browned bits from the bottom of the pot.
- 7
Simmer
Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
- 8
Check doneness and finish
Confirm the liver pieces have reached at least 165°F internally, then fluff the rice with a fork, stir in green onions, and adjust seasoning before serving.
What Are the Pro Tips for This Recipe?
- 💡 Pulse the raw livers and gizzards briefly in a food processor if you want an even finer, more traditional texture.
- 💡 Pre-simmering the gizzards is essential since they're much tougher than liver and won't tenderize in the short rice-cooking time.
- 💡 Dirty rice makes an excellent stuffing base for bell peppers or a Thanksgiving turkey.
- 💡 Leftovers reheat well with a splash of extra stock to loosen the rice.
