• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Dirty Rice

  • Recipe Submitted by on

Category: United States, Rice

 Ingredients List

  • 2 tb Chicken fat
  • 1/2 lb Chicken gizzards
  • 1/4 lb Ground pork
  • 1 Bay leaves
  • 1 Yellow onions
  • 1 1/2 Celery stalks
  • 1/2 Bell peppers, green
  • 1 Garlic cloves
  • 1 ts Tabasco sauce
  • 1 ts Salt
  • 1 ts Black pepper
  • 2 ts Paprika
  • 1 ts Dry mustard
  • 1 ts Cumin
  • 1/2 ts Thyme
  • 1/2 ts Oregano
  • 2 tb Butter
  • 2 c Pork stock
  • 1/2 lb Chicken livers
  • 1 c Rice


Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.
Place fat, gizzards, pork and bay leaves in large heavy skillet over high
heat; cook until meat is thoroughly browned, about 6 minutes, stirring
occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco,
salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly,
scraping pan bottom well. Add the butter and stir until melted. Reduce heat
to medium and cook about 8 minutes, stirring constantly and scraping pan
bottom well. Add the stock or water and stir until any mixture sticking
to the pan bottom comes loose; cook about 8 minutes over high heat,
stirring once. Then stir in the chicken livers and cook about 2 minutes.
Add the rice and stir thoroughly; cover pan and turn heat to very low; cook
about 5 minutes. Remove from heat and leave covered until rice is tender,
about 10 minutes. Remove bay leaves and serve
immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen.

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