The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 25, 2009
This recipe is GREAT. I'm not sure where the idea of adding ground beef comes from but I'm sure it tastes ok. BUT, if you want authentic southern (Gullah) rice, this is it with no changes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 20, 2009
This was easy and surprisingly quite a hit with my rather picky 3 year old. My only problem is that although I am a confirmed carnivore, I found the blending of the chicken livers (I only used livers) disgusting and it spoiled my appetite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 2, 2009
i halved the recipe, had only 1 small chicken liver and used only a sprinkling of the spices but it tasted great! will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 30, 2009
Wonderful, authentic recipe. Served to our minister who is from Baton Rouge... he thought it was like his Mom's. Omitted the gizzards, and it was just fine. None of the northerners knew what the meat bits were, and were shocked that they liked it when we told them :-). I will definitely use this recipe again!
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Cooking Level: Professional

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 3, 2009
Very nice, Sha!! Excellent flavor, LOVED IT!!! Will make again and again!! Rated 4 stars b/c the Trinity (onion, bell pepper & celery) was not used. Why no celery, Sha? For those that want to sub sausage, I highly recommend using ANDOUILLE Sausage; it's a Louisiana sausage, most large supermarkets will carry it. If y'all find the gizzards too tough, boil them first. I pulse livers (and gizzards if I use them) in the food processor, as I like finer pieces rather than a rough chop. Bacon drippings (or butter if no drippings) are soooo good, Sha, instead of oil!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 1, 2009
LOVE this recipe! super simple but very tasty. i substituted the gizzards and livers for 1 lb. ground beef (i'm a wuss, i know)...used beef drippings in place of oil and red pepper flakes and a bit of chili powder in place of the cayenne. it was delicious, and it smelled wonderful while it was cooking. microwaved leftovers for 2 1/2 mins. for a quick and easy lunch at the office. thank you for sharing this recipe, i will definitely make it again!
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Cooking Level: Intermediate

Home Town: Benton, Arkansas, USA
Living In: Little Rock, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 15, 2009
very tasty=) I used ground pork sausage instead of the gizzards or livers. still came out great! My boyfriend went for thirds! definetly gonna make again!! thanks for the recipe=)
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Cooking Level: Intermediate

Home Town: Fremont, California, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 1, 2009
We raise our own chickens, so this recipe was a natural for us. So I risked some of our home butchered (light years better than from the store!) livers on this. We didn't save the gizzards last year, so had to skip that part. Other than that, made as submitted. Wow! I had no idea dirty rice could be this good. I had always had with hamburger before. Very simple also. MAKE THIS RECIPE....thank you Kathleen!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: May 25, 2009
Very good base to tweak--made changes that made it delicious--add linguica, celery, bell peppers, bay leaf, worcestershire sauce, paprika, clam juice-- Must try!
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Cooking Level: Expert

Living In: San Mateo, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 21, 2009
I used some thinly sliced chicken breast meat. Instead of the Cayenne pepper I used Franks Hot Sauce - a full tbsp of it (we like it hot). Great tasting recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 20, 2009
This is an awesome recipe. I used ground spicy italian sausage in place of livers and gizzards (didn't have any on hand). I browned the sausage and then ground it fine with the food processor. This was so good..... It is way better than Bojangles dirty rice which is my favorite. I am so pleased I can now make a better version at home. Oh, I didn't add all the cayenne pepper and mine was very spicy.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 9, 2009
Great recipe!! Made it the other night for my Alabama AA group potluck..Wasn't a spoonful left. I will take some other reviewers advice next time I make it and omit the gizzards and use pork sausage in it place.Thanks for the recipe Kathleen.
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Cooking Level: Expert

Home Town: Norwalk, California, USA
Living In: Theodore, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 15, 2009
This is great. I live in Germany so I had to substitute ground beef/pork for the gizzards and livers but my family still loved it. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 7, 2009
My family loved this, but I added more livers and gizzards.
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Cooking Level: Expert

Home Town: Atlantic Highlands, New Jersey, USA
Living In: Navarre, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 9, 2008
This was a good recipe, easy.
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Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 7, 2008
Thanks for real dirty rice with no other meat added. It is so good and yankees just cain't do it! = )
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 9, 2008
This was really good! I had dirty rice in a cajun restaurant at Bricktown in Oklahoma City and wanted a reciped that tasted like theirs. This one came very close. I followed others suggestions and made a substitute for the livers & gizzards using ground turkey and added a little ground pork sausage. I also added some Tony Chachere's creole seasoning. I didn't top with the green onion, as I had none. I will make this again.
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Cooking Level: Intermediate

Home Town: Moore, Oklahoma, USA
Living In: Yukon, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 27, 2008
My family loved this! of course I didn't tell them about the gizzards and livers... I'll be making this again and again - I wouldn't change a thing. Thanks for sharing!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 26, 2008
This was a great recipe with a few modifications. I did use sausage slices instead of the chicken parts. I also used petite rice. I tried it again with Risotto rice, but that wasn't nearly as good. All in all an excellent recipe with a couple of substitutions since I didn't have everything called for. The spices really made the dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 11, 2008
Wonderful recipe!!!! I used sausage instead of chicken gizzards and it made it a little spicy, so be careful when using the cayenne.
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Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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