This recipe has been passed down for generations.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pulse gizzards in food processor, then pulse livers.

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  • 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.

Nutrition Facts

252 calories; 3.7 g total fat; 127 mg cholesterol; 29 mg sodium. 41.7 g carbohydrates; 11.5 g protein; Full Nutrition

Reviews (115)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/24/2003
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. Read More
(81)

Most helpful critical review

Rating: 1 stars
09/06/2004
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). Read More
(15)
143 Ratings
  • 5 star values: 93
  • 4 star values: 36
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
08/24/2003
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. Read More
(81)
Rating: 5 stars
08/24/2003
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. Read More
(81)
Rating: 5 stars
09/25/2003
Finally a recipe for the "Real Dirty Rice"! You must be from Cajun country to know what I mean Sha! Thanks To you! Debra Read More
(68)
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Rating: 5 stars
09/20/2005
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! Read More
(58)
Rating: 5 stars
01/06/2007
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. Read More
(46)
Rating: 5 stars
06/26/2005
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! Read More
(45)
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Rating: 5 stars
11/06/2003
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!!!!! Read More
(25)
Rating: 5 stars
01/11/2010
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 & 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!;-) Read More
(20)
Rating: 5 stars
09/29/2003
I am from southern Louisiana and it tasted great! Just like grandma's. Read More
(18)
Rating: 5 stars
08/09/2003
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! Read More
(17)
Rating: 1 stars
09/06/2004
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). Read More
(15)