How to make it

  • Poach livers and gizzards in lightly salted water for about 45 minutes or until gizzards are tender. Remove and cool, reserving liquid. Set aside
  • Chop gizzards into small pieces, removing any tough membrane . Set aside
  • In large cast iron or a heavy bottom pan, melt butter using medium-high heat, saute livers until golden brown on all sides. About 15 minutes. Remove and cool, then chop into small pieces. Set aside
  • In same pan, saute onions, celery and bell peppers and garlic until barely wilted.
  • Return chopped livers and gizzards to pan with veggies and add chicken stock and small amount of poaching liquid.
  • Bring to boil and reduce until you have about 1/4 cup liquid. You need at least 1/4 cup but could have slightly more.
  • Fold in rice and stir in green onions and parsley. Season with salt and epper
  • Note: Some modern cooks add about a pound each of cooked ground beef and sausage to make this a main dish caserole.

Reviews & Comments 6

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    " It was excellent "
    petunia97 ate it and said...
    I love dirty rice and love this recipe! Thanks...
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  • knoxcop 17 years ago
    Ohhhh yeah! Works for me!
    Thanks for this!
    --Kn0x--
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    " It was excellent "
    mystic_river1 ate it and said...
    Just perfect! Thank you! Joymarie
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  • dixiediner 17 years ago
    I love dirty rice!
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  • chefjeb 18 years ago
    Not really. Some use pork liver, but it has to contain liver. I omit the gizzards. The liver is what gives it the unique flavor and color, thus dirty rice. The old Cajuns lived off the land and used everyything except the cluck and squeal. Nobody said this was cholesterol free...sorry!
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  • heykitty 18 years ago
    Is there another meat I could use in place of the gizzards and liver?
    Thanks
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