Classic Cajun Dirty Rice Recipe

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 09/02/19
Cajun dirty rice recipe

The Spruce Eats / Nita West
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
559 Calories
27g Fat
34g Carbs
42g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 559
% Daily Value*
Total Fat 27g 35%
Saturated Fat 11g 53%
Cholesterol 135mg 45%
Sodium 1349mg 59%
Total Carbohydrate 34g 13%
Dietary Fiber 3g 9%
Protein 42g
Calcium 92mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Cajun rice dish typically cooked with chicken livers and/or gizzards and ground meat. The variety of meats gives the rice its signature "dirty" look.

This version is made with ground pork or ground sausage, but feel free to substitute ground chicken, turkey, or ground beef for the pork.

Ingredients

  • 3 1/2 cups chicken broth (or beef broth)
  • 3/4 pound chicken gizzards
  • 2 tablespoons bacon drippings (or oil)
  • 4 tablespoons butter (divided)
  • 1/2 pound ground pork (or pork sausage)
  • 1/2 cup onions (chopped)
  • 1/2 cup celery (chopped)
  • 1/2 cup green bell pepper (chopped, or a combination of red and green)
  • 2 cloves garlic (minced)
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (or a dash of Tabasco sauce)
  • 1 1/2 cups long-grain rice
  • 1/2 pound chicken livers (minced)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Cajun dirty rice
    The Spruce Eats / Nita West

  2. In a large saucepan over high heat, bring the chicken or beef broth to a boil.

    Bring chicken broth to boil
    The Spruce Eats / Nita West

  3. Add the chicken gizzards to the broth and reduce heat to low; simmer the gizzards for 30 minutes.

    Add chicken gizzards
    The Spruce Eats / Nita West

  4. Remove with slotted spoon and grind them or chop them very finely. Reserve the broth.

    Remove with slotted spoon
    The Spruce Eats / Nita West

  5. Add the drippings or oil and 2 tablespoons of the butter to a Dutch oven or flame-proof casserole over medium heat. When the oil and butter mixture is hot, add the ground pork and ground or chopped gizzards.

    Add drippings
    The Spruce Eats / Nita West

  6. Cook, stirring frequently, until browned.

    Cook
    The Spruce Eats / Nita West

  7. Lower the heat, add vegetables and seasonings, and continue cooking until the vegetables are tender - about 5 to 7 minutes.

    Lower heat
    The Spruce Eats / Nita West

  8. Heat the oven to 250 F.

  9. Add the rice and reserved broth and then quickly bring to a boil.

    Add rice
    The Spruce Eats / Nita West

  10. Stir, cover, and reduce the heat to low. Simmer for 15 minutes, or until the rice is tender.

    Stir, cover
    The Spruce Eats / Nita West

  11. Sauté minced chicken livers in remaining 2 tablespoons of butter for 3 minutes.

    Saute chicken liver
    The Spruce Eats / Nita West

  12. Toss the minced chicken livers with the rice, taste for seasoning, and adjust with more salt and pepper, as needed.

    Toss minced chicken livers
    The Spruce Eats / Nita West

  13. Cover the pan or casserole and place it in the preheated oven for 10 minutes.

    Cover
    The Spruce Eats / Nita West

  14. Fluff with a fork.

    Fluff
    The Spruce Eats / Nita West

  15. Serve and enjoy!

    Serve
    The Spruce Eats / Nita West

Recipe Variations

  • Replace the ground pork with ground sausage, ground beef, or ground turkey thighs.
  • Omit the gizzards and increase the ground pork or sausage to 1 pound and the chicken livers to 3/4 to 1 pound. 
  • Add 3 to 4 tablespoons of fresh chopped parsley to the finished dish.

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