This recipe has been passed down for generations.

Southern Dirty Rice

chicken gizzards,

chicken livers,

vegetable oil

onion, finely chopped

garlic,

white rice

chicken broth

salt

black pepper

cayenne pepper

green onions

Pulse gizzards in food processor, then pulse livers.


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).


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.


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 .

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

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!

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!

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.

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!!!!!

Traditional dirty rice is a beautiful (ugly!) thing, and this is IT.  So good, be prepared to give out your recipe.  I do add celery and bell pepper with the onion (aka The Trinity of Cajun &amp; Creole cooking).  I would say that if you are squeamish about the gizzards and livers, try it once this traditional way and see if it changes your mind.  You might find that dem bayou folks know their food better than you thought! ;-)

A+++ recipe, hubby ate two bowls, and even the kids loved it.  They never knew that they were eating liver! Definitely a keeper.  Thanx for the great recipe!

I used a pound of spicy sausage instead of the livers and gizzards and cut back on the cayenne just a little.  Turned out great!  My husband loved this recipe.

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

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).

This is some good stuff! My family has this dish at every gathering. The only thing we do differant is use real butter instead of cooking oil.

This is okay, but true dirty rice doesn't use green onion.  Green onion is for salads or decoration.  It should also have celery.  That is one of the MAIN ingredients.  It's cooked with the livers.  Gizzards should not be in this, it makes it gritty.  Deep fry the gizzards as a side, much better as side dish.

I like many, substituted the liver and gizzards with ground beef since its what I had handy. It turned out delicious and my husband raved about it. I will try it next time with chicken livers. Hubby said it was better than Popeyes.

Very nice, Sha!! Excellent flavor, LOVED IT!!! Will make again and again!!  Rated 4 stars b/c the Trinity (onion, bell pepper &amp; 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!!!  

This dirty rice was very authentic tasting and I loved it! Will make again

I love love love this recipe...Left out the gizzards and it was just fine...cant imagine it tasting any better than this!!!! Better than Popeye's!!!! OMG this recipe is a keeper : )

Great! I don't like rice, but loved this. I made it with pork sausage since no one in the house likes those particular chicken parts. I came out amazing! It's so good, we are having it again tomorrow so the kids can have it! Definitely a keeper!!

My Grandma used to make this, but I had no idea how. Wow! This took me back 40 years  : )  I have made this recipe several times and it is great. THANKS!

GREAT recipe!!!! This was a wonderful &amp; easy recipe all in one! The only thing I added different was Jimmy Deans hot breakfast sausage and cut up jalapeno's. I cooked the sausage and broke it up into the cooked meat. My family and I will be saying GOODBYE to Tony Chachere's forever! Thanks a million!

My people come from New Iberia, La., and we have dirty rice at all dinners.  The combination of ground chuck and chicken livers, browned to perfection make this the perfect rice for any dinner.  White pepper gives it that 'hint of heat' witout the flames, but we like it hot, so we get free with the pepper hand.

This is a fantastic recipe...my family love it. This is the third time I've made it and they hoover it up. Thanks a lot for posting it...nothing like southern rice in New Zealand :)

This was really good and reminded me of my granmothers dirty rice which she would cook around the holidays. I was almost traumatized by the sight of blended livers but moved on and was able to eat it!! this has flavors you dont eat very often..:)

Very good base recipe to add extra incredients to suite your taste.  Instead of putting the chicken livers in a blender, I sauteed them and then just used a potato masher in the skillet to break up but not smash.  This is a keeper.

It was a bit spicy but I adjusted it and used all chicken livers. It was easy and perfect and way less than takeout, which is how I normally get dirty rice.

This is great dirty rice!  I couldn't find the gizzards or livers this time so I used turkey meat and also turkey broth.  The flavor reminds me of some of my favorite cajun restaurants in Texas.

Oh, MY! Another "original"! I love these "no-processed food-based" recipes! Thank you, Kathleen, for sharing your recipe! 5 stars plus-plus-plus!

Very good, but the gizzards get a bit chewy when they're cooked so long.  Also, be very careful with the cayenne pepper--this rice has an awesome flavor but we could hardly stand to eat it, and we're spicy food junkies!

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 &amp; 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.

I have never been able to find a suitable chicken giblet recipe till now. We have nothing like this in Australia, look what we have been missing out on ..... the kids wanted more... well done to the chef

Wanted to love this....I really, really did. Followed it to the letter. Got brave and went for the liver. Mistake. Liver just is NOT for me. 

Don't let the die-hard liver reviews fool you (like they did me). This may be good....with ground beef. But liver?

Yesterday, I was looking for a side dish to go with grilled shish kabob, so I tried this recipe, and it was very good.  I agree, though, that the cayenne pepper should be used sparingly.  I omitted the gizzard and liver because my boyfriend is watching his cholesterol and, anyway, we didn't need additional meat in that dinner.  This recipe is actually very much like the version of northern Italian risotto my mother always made.  Thanks, Kathleen.

Added onion and diced green pepper. A few extra seasonings because it was too bland beforehand. Made a nice sidedish for my Mardi Gras dinner.

Pretty good. Came out a little too moist though.

I'm from North Dakota and 40 years old. ONE TIME I had the pleasure of eating Southern Soul Food at a Baptist Church Fundraiser. For $10 I had one of the most memorable, delicious, "HEAVENLY" meals. With my birthday coming up I've decided that I will recreate my meal and I turned here to find the recipes. Although the thought of liver makes my mouth water [in a bad way] I decided after much deliberation to go for it-ALL IN, BABY!!! Well, I used just half pound of livers, I've tasted chicken gizzards and couldn't do it. Suprise, surprise, if I hadn't made it I wouldn't have guessed it, chicken livers pureed in the food processor are nothing like the beef liver and onions my mother has made for years! Unfortunately I only had Cajun seasoning on hand so I used a half teaspoon of that thinking it would equal the 1/4 teaspoon plus the seasonings. I just ate my first bowlful. Oh, one more thing...I could not resist the tempation to fry up one thick slice of bacon and add one green pepper and some celery. Final judgment? It's good. Not salty enough. And I have to say there's not enough heat. But I don't have the complete meal either. My next attempt will be greens and I am serving it with chicken-fried pork chops and cornbread as well. Do not be afraid to try chicken livers, I am glad I did. I really want authenticity, though I"m sure nothing I ever turn out will come close to the delicacies those wonderful church ladies shared. God bless mamas who cook!!!!

I grew up in the Mississippi Delta region, and this is pretty familiar "good stuff" to me. If you want to be more authentic and less healthy, use a big spoonful of bacon grease instead of the vegetable oil. Remember most folks will salt and pepper at the table, so the amounts listed here are fine . . . and if you're not used to Cajun spices, take it easy on the cayenne. Otherwise, this is it.  Good, delicious, homestyle comfort food--and easy!

For what it's worth, I LOVE your idea of using the food processor to pre-mash the meat. You took the work out! :)

Thanks for real dirty rice with no other meat added.  It is so good and yankees just cain't do it! = )

Yum! This recipe was so easy, but came out delicious! I used whole chicken gizzards &amp; hearts; I added some bell pepper and did not have cayenne, so I added Creole Seasoning and then cut down the salt / pepper. Even my picky toddler loved it! I can't wait to try this with shrimp instead of gizzards.

The only recipe I've ever tried that is as good for the body as it is for the soul.

I made this the other night for dinner. Followed basic recipe but used all chicken livers (pulsed in food processer) and added my own homemade cajun seasoning mix. Was quite good. Even my husband and daughter liked it and they turn their nose up at anything with liver in it. Score!

I've made this several times now and love it. I use 1 lb of liver and 1/2 lb of spicy sausage for the meat (to please my tastes.) I also up the cayenne to a teaspoon and leave out the green onions. Turns out just the way I like it. EDIT: I have now FINALLY figured out how to not make this dish wet. I cook my sausage and liver and then drain them well, and set aside. I then add 2 tablespoons of oil to the pan and add rice that has been washed in hot water and drained in cold until the water runs clear, into the pan. I toast the rice until it's golden brown, then add onions and toast some more. Then I add the meat, spices, and hot broth to the pan. Super fluffy rice!

We too wanted to like this dish better (it has so many high ratings.) I found it not enough broth to cook the rice...I think the other ingredients absorbed too much of the liquid. I had to add more broth. Anyway, we've had better dirty rice, but thought we'd try this one for a change. Won't make again. Sorry.

A-one recipe. I'm a Southern girl and have found that several recipes add beef, beans and corn.  Since when does dirty rice have these ingredients?!
This is good ole comfort food for me.
Thx, DD

Nice affordable dish.  My family enjoyed it.  I did cut back on the broth.  I only used 2 cups.  Thanks for the recipe!

IT's a very good cajun recipe. try it,yuo may like it.

I am so glad I tried this recipe. I followed the recipe exactly and it was totally delicious. Next time I make it I will leave out the gizzards (too much trouble). When I reheated it I drizzled about 1 tsp of oil from a jar of hot giardinara. Wow, just plain delicious. Thank you Kathleen for sharing this wonderful recipe.

My family loved this, but I added more livers and gizzards.

Although I grew up in the south I have never eaten dirty rice, man have I been missin' out!  This is a very good recipe!

I made this and used ground turkey. I'm very happy with how it turned out!

This is a keeper! I've been looking for creative things to do with leftover chicken giblets when I roast a chicken, and I think this will be my "go-to" recipe. I halved the recipe, and there was enough liver/gizzard/etc. to "dirty" the rice.

This was a winner with my hungry boys! Used mild sausage and ground beef. Also added two ears of corn and two small tomatoes.

"AWESOME" IS TRULY THE ONLY WAY TO DESCRIBE THIS RECIPE... My granny is deceased &amp; this put me right back in her kitchen. Made this twice first time exactly as recipe says. Second time no chicken livers, I used Italian turkey sausage......Finger Licking Gooood. Thank you for this reminder of Big Momma's House

This was sooo good. My fiance' is from Louisiana and said this recipe was the best dirty rice he has ever had. He wants me to make it for everyone the next time we make it down there from NY to visit. I used 1.25 pounds of livers because the tub I bought came in that weight and I just threw it all in my food processor. I did not have gizzards this time and based on dirty rice I have had in the past I didn't really miss it. I will try it with both and see what I like best. The only problem I had was that the liquid absorbed too fast and I had to add more so the rice would cook all the way. I think that was my fault though...I had it on low but, it was on my power burner and probably still a bit too high. Definitely will be making again and again!!!!

I liked this recipe, but the rest of my picky family did not.

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!

Really good but spicy, watch the cayenne!

I only made minor changes.  I did not have the livers so I used a pack of hearts and gizzards I had on hand. I pressure cooked these prior to using for the recipe and ground them up cooked.  I added half a jalapeno for added spice and a few stalks of celery.  This has amazing flavor and makes me feel like I have overcome another southern favorite. Great recipe!

This is it!  This is sholey it!  Don't change a thing!  Y'all have got remember that down here we know how to make gizzards and livers taste delicious, because that's what we have left after the chicken is eat.  Use the freshest ingredients you can get your hands on, and use plenty of cayenne pepper!

Wonderful recipe!!!!  I used sausage instead of chicken gizzards and it made it a little spicy, so be careful when using the cayenne.

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.

This the closest to the real stuff ever. I was taught to cook gizzards in broth till done, toss in the livers cook till no longer pink(as written from old recipe)Then chop till fine pieces, then really brown them add the trinity and rice. Cook till rice starts turning white, add broth gizzards cooked in to cover rice by an at least 1/2". Bring to a boil , cover turn down heat to a simmer, cook rice till done. Must let sit for 5-10 minutes then fluff with a fork. Per the recipe you were supposed to know to add salt and pepper, no cayenne or such. This was used as a side dish or in case that's all there was to feed your family. I said this was an old recipe Mary

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.

This was gorgeous,  sans onions. Unfortunately,  the knowledge of what was in it was so off putting, with the help of a critical teen who'd walked in while I was cooking, it was spoiled for me! Neighbours &amp; friends who didn't know the ingredients,  adored it too. Next time I'll use ground chicken because the flavour is truly outstanding for those with less squeamish stomachs &amp; fewer graphic teens who love to ruin dinner for everybody. Thanks for the recipe. I'll use it again &amp; again with straight ground chicken.

addictive!
i add dash of commercial chilli sauce and grab of sliced red bellpepper.

really good.

I've made this recipe 3 times now and I LOVE IT!  It reminds me of boudin...without the casing. It's very very easy to make.
Thank you so much for sharing this recipe!

I tried this recipe, the only difference that I made was that I used butter instead of oil and added some shredded carrot to it and used the serving converter to make it for 2 servings. It turned out delicious, not too spicey, and will definitely be doing this recipe again in the future.

I have been making dirty rice for years! The recipe I make usually takes about an hour to prepare alone.  I was looking for something quick and simple. This recipe is just that. Not as flavorful as the dirty rice I make but none-the-less it is good. I did however, use a little over a 1/2 lb of gizzards I LOVE GIZZARDS!! (boil them first!  rinse them off then put in a food processor to finely mince.) I used 1/2 group turkey instead of liver (yuck). I used equal amounts of green bell pepper, yellow onion and celery. (these are a few of the ingredients I use in my own recipe). The kids love it so that's all tht matters. It's easy and quick enough for me to make for dinner regularly vs. my own. Thanks for sharing.

I will definitely make it again. The gizzards need to be trimmed prior to processing,  I added more cayenne and added 1 cup of green onions prior to simmering and topped with an additional cup before serving.

Divine!  Tastes like New Orleans. Chicken livers are key to the success.

True to cajun cooking! Loved the recipe. I had only chicken livers so that's what I used. I added celery and green bell pepper to have that trinity with the onions. This recipe makes a huge amount. It would have been fine with half of the recipe, making enough for my family of four with some leftovers. My only suggestion is to make sure you use short grain rice for this. I only had basmati rice and the texture just wasn't right. That's my fault, not the recipe.

I'm from Baton Rouge &amp; this was "real" dirty rice! Don't skip the gizzards &amp; livers! This is where the true taste comes from. Great recipe!

Delish! Love the ingredients. This is so easy to make and easier to eat

My husband and I are not big fans of liver or gizzards so I added 1 lb of spicy sausage and chicken breasts cubed.  So delicious!  Just the right amount of spice and really hearty with brown rice. Thanks for the recipe.

This dish turn out perfect. I only used a bit less liver, because the prepackaged container had a lesser amount then called for in the recipe.

This was good and easy. To add nutrients I threw in some minced carrots, celery and parsley when I added the broth. I felt like it needed a bit more seasoning for my taste so I also added some Cajun seasoning.

Pretty good!  I used sausage like others suggested.

Needs bell pepper!  I added bell pepper and omitted the gizzards (don't like the texture), and it was excellent. Also, the addition of green onion was too much.  I do appreciate, however, that this recipe uses chicken livers,

I liked this recipe very much - it was tasty and very easy to make. My family was not as keen on it, but I'm writing the review (so there!)
After reading the reviews, I added chopped green peppers and a little celery (leaves &amp; maybe a small stalk that I had blanched &amp; frozen) to give it that Louisiana taste. I also threw in a large chopped leek that I had on hand. My package of chicken livers included what were called stomachs, which I presumed meant gizzards, but what turned out to be hearts. I was a bit worried about this, but the result was very good. My package had about 1.5 pounds (750 grams), so the result was a little heavier on the meat. Instead of cayenne powder (couldn't find it on the shelf!), I added 2 tsp. of my homemade Cajun seasoning mix. Next time I will certainly add a little cayenne powder as well, to give the dish a little more bite.  I did not add salt while cooking, as I thought the broth probably was salty enough, but it turned out to need a little more. Fortunately this is easy to fix at the table. I omitted the green onions, following recommendations that they were "not traditional" - besides, I didn't have any:) 
It may seem as if I made a lot of changes, but I think they were well in line with the spirit of the recipe.  I would make this again, reducing the amount next time, as this made a lot of food.

Like some other people, I also added celery and bell pepper. Instead of livers or gizzard I added Spicy Italian Sausage and a little hamburger. I did not add cayenne since I am using Spicy Sausage. I also am sauteing the veggies in the fat from the meat instead of oil.

Just like the homemade rice dressing in Lafayette, LA. The only thing I added was a pound of ground pork. SO GOOD!

This is a friken' awesome recipe!!! I followed it

Always like to look at others and bring ideas together. While I don't use gizzards, I would had never thought of pre-pulsing in a food processor. Doesn't look good, but is the best way yet to get a little meat in every bite.

This recipe is real close to my Cajun momma's dirty rice! Tres bon!!! 
Teddy4, You're obviously not from the south!!! You have to have livers and gizzards in dirty rice or else it's not dirty rice dude!! Put on your big boy pants and cowboy up podna!!!

What an amazing recipe....DON'T use salted chicken broth....and then add salt....I made that mistake after hunting down chicken livers for 3 days.  Don't think I didn't eat it though.

Let's just say that this wasn't quite for me with as much liver as it asked for. The rice and everything else was cooked very nicely but next time I'll adjust the meat used.

Small correction to my review.  Thaw the frozen meat/veg mixture, heat in skillet, add rice, proceed from there.  (I wish allrecipes.com would (1) let us see the recipe we're reviewing as we write the review, (2) make it a little easier to read and edit our reviews before submission.)

I boiled my chicken to get broth, then I drained the broth off of the chicken then added my rice, oil and garlic. No livers or gizzards. Used chicken instead...a real southern classic. No onions....no cayenne pepper...just season salt

It was wonderfully delicious, no substitutions, thank you for submitting the recipe look forward to making it again.

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.

We regularly crave this! I don't use gizzards but sometimes add bacon and left over chicken or a few peas. Simple, fast and easily adapted to leftovers.

I have also used the Dirty Rice left overs to make fried rice cakes for a side dish the next night.

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!

I substituted a pound of lean ground beef for the gizzards and chicken livers and really enjoyed this.  It would be a great side dish for a BBQ!

Delicious. Better than Popeye's! I didn't have a food processor, so I just fine diced the giblets. I also added in the hearts because they were there and added a depth to the dish. Easy to make and a real crowd pleaser.

I love this dish.  I have never been in the south, am not familiar with southern cooking, but this rice is amazing.  Serve with lots of pickled everything (pickled cucumbers, marinated tomatoes, green and black olives, giardiniera salad, pepperoncini peppers)...

I boiled the gizzards first to get homemade chicken broth, then chopped them and added to the rice when cooked.  Skipped the liver.  I also sauteed celery and green bell pepper with the onion.  Used Cajun seasoning instead of straight cayenne.

I love dirty rice but had never attempted to make it.  This was easy and excellent.  I made it for Easter Dinner and all 17 attendees loved it - but dish served.

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.

southern dirty rice

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 8

Author : Kathleen

Ingredients

Instructions

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