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United States kitchen

Dirty Rice

Cajun cuisine Dirty rice is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark ("dirty") color.

Dirty Rice prepared recipe
PrepNot statedCookFollow stepsServesFlexibleLevelHome cook
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Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

  • Read all 11 method steps from beginning to end.
  • Measure and arrange all 20 listed ingredients.
  • Keep the recipe open and follow each step in order; the source does not state a total time.

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Read the complete method before starting so ingredients and equipment are ready when needed.

Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.

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General kitchen guidance; no recipe-specific claim has been added.
Step by step

Method

  1. 01

    Mince onion, bell pepper, celery and garlic.

  2. 02

    Grind livers and gizzards.

  3. 03

    Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally.

  4. 04

    Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well.

  5. 05

    Add the butter and stir until melted.

  6. 06

    Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well.

  7. 07

    Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once.

  8. 08

    Stir in the chicken livers and cook about 2 minutes.

  9. 09

    Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes.

  10. 10

    Remove from heat and leave covered until rice is tender, about 10 minutes.

  11. 11

    Remove bay leaves and serve immediately.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!
Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to Kent Wang; view original image record .

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