Southern Dirty Rice Recipe -
Southern Dirty Rice Recipe
  • READY IN 45 mins

Southern Dirty Rice

Recipe by  

"This recipe has been passed down for generations."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Pulse gizzards in food processor, then pulse livers.
  2. Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
  3. Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2003

omg !! this is awsome . no doubt a winner . instead of gizzards and liver , i used 1 pound fresh pork sausage .any favorite sausage will be fine . deserves 10 stars ..thumbs up on this one .thanks alot !! popeyes dirty rice has nothing on this one .

Most Helpful Critical Review
Sep 06, 2004

This is by far the worst recipe that I have ever made. I followed this recipe exactly and would not recommend it to ANYBODY!! It might be better with something other than the liver and gizzards (both of which I generally like).

Sep 25, 2003

Finally a recipe for the "Real Dirty Rice" ! You must be from Cajun country to know what I mean, Sha! Thanks To you! Debra

Sep 20, 2005

This was great! I substituted 3/4 lb of ground beef for the chicken livers (not too keen on them, sorry!) - I also added 1/2 cup chopped celery and 1/4 lb chopped bell pepper. I will definitely make this again. Be careful with the cayenne pepper, if you can't handle spicy food! Thanks for the great recipe!

Jun 26, 2005

Wow. I've spent a lot of time in Louisiana around the coastal areas and have eaten more than my fair share of dirty rice without believing it was as simple as this recipe. The flavors seem so complex! When my husband requested dirty rice to be served alongside my shrimp etouffe, I tried this basic recipe, thinking I would later make changes and create my own using this recipe as the structure. Wow. Completely unnecessary! The ONLY thing I added was a 1/4 t of white pepper and 1/2 t of salt. Thanks for the wonderful recipe!

Jan 06, 2007

I've made this several times. I swithced to only using chicken livers (no gizzards) for pure convenience - and I couldn't tell much difference in the final taste. At first I chopped the livers but that resulted in strong tastes of liver every once in a while. I went to using the blender and that made all the difference in the taste. I got over how the pureed livers looked in the blender. I make a big batch now. It seems to get better and better the second and third day. This is a great recipe.

Nov 06, 2003

WOW this is so YUMMY! I changed a thing or 2, due to I didnt have all the ingriedents listed. I used a pound of chicken livers and 2 small vidalia onions sauteed with the chicken livers. I sauteed them in bacon grease too. I added Mrs. dash spicy pepper blend, it has cayenne in it. I also added a decent dash of garlic salt. My husband ate 3 servings of it, "jethro bodine servings"!. My kids even ate it and they hate chicken livers and wont eat rice, but they liked this. I didnt tell them it was livers in it though. Hats off to you Kathleen and your elders, who invented this recipe! It is delicious!!!!!

Sep 29, 2003

I am from southern Louisiana and it tasted great! Just like grandma's.


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  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 41.7 g
  • 13%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 29 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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