Cajun-Style Dirty Rice

This flavorful recipe gets its name from the “dirty” appearance of the rice.

Serves: 6Hands-on: 45 minutesTotal: 1 hourDifficulty: Medium

Serves: 6


  • ¾ lb. chicken gizzards
  • 3½ cups hot chicken broth
  • ½ lb. lean ground pork
  • 6 Tbsp. butter, divided
  • ½ cup chopped yellow onion
  • ½ cup chopped green onion
  • ¾ cup chopped celery
  • ½ cup chopped red bell pepper
  • 3 cloves garlic, peeled and minced
  • 2 tsp. Creole seasoning
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ⅛ tsp. ground cayenne pepper
  • 1½ cups long-grain white rice
  • ½ lb. chicken livers, diced


  • Combine chicken gizzards and broth in a large saucepan. Bring to a boil over high heat; reduce heat to low and simmer for about 30 minutes. With a slotted spoon, remove gizzards and mince. Reserve broth.
  • Combine minced gizzards with pork in a large, heavy skillet over medium-high heat. Cook mixture, stirring and breaking up pork, until pork is no longer pink.
  • Reduce heat to medium; add 4 tablespoons butter, yellow onion, green onion, celery, and bell pepper to the skillet. Cook for about 5 minutes until tender. Add garlic, Creole seasoning, salt, black pepper, and cayenne and cook for about 30 seconds.
  • Add reserved broth and rice to the skillet. Increase heat to high and bring to a boil, stirring occasionally. Reduce heat to low; cover and simmer for 15 minutes or until rice is tender.
  • In a small skillet over medium heat; melt remaining 2 tablespoons butter. Cook diced chicken livers for about 3–4 minutes. Toss with rice. Cover and let rice sit for 10 minutes. Remove cover and fluff with a fork just before serving.