Cajun Style Dirty Rice Recipe

Dirty rice in a vintage frying pan and a beer
Getty Images/Zoryana Ivchenko
  • Total: 85 mins
  • Prep: 20 mins
  • Cook: 65 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
559 Calories
27g Fat
35g Carbs
42g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 559
% Daily Value*
Total Fat 27g 35%
Saturated Fat 11g 53%
Cholesterol 135mg 45%
Sodium 624mg 27%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 9%
Protein 42g
Calcium 93mg 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.)

Cajun dirty rice is named after its "dirty" appearance, due to the addition of ground chicken livers. This classic dirty rice recipe calls for chicken livers, chopped vegetables, broth, and seasonings. Spicy and flavorful, this recipe is classic to this southern cuisine.

More Cajun-Inspired Recipes


  • 3/4 pound chicken gizzards
  • 3 1/2 cups hot chicken broth or beef broth
  • 1 to 2 tablespoons bacon drippings
  • 4 tablespoons butter, divided
  • 1/2 pound ground lean pork
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped green onions with tops
  • 2 medium cloves garlic, minced
  • 1 teaspoon paprika
  • 1/4 to 1/2 teaspoon cayenne pepper, or a few dashes Tabasco sauce
  • 1 1/2 cups long-grain rice
  • 1/2 pound chicken livers, finely chopped
  • Kosher salt and freshly ground black pepper, to taste

Steps to Make It

  1. Heat the oven to 225° F.

  2. In a large saucepan, simmer the gizzards in the chicken or beef broth for 20 to 30 minutes. Remove gizzards with a slotted spoon; grind or mince. Reserve broth.

  3. Heat bacon drippings and 2 tablespoons of the butter in a heavy Dutch oven. Sauté the pork and gizzards over high heat until pork is no longer pink. Lower heat; add the chopped vegetables, garlic, paprika, and the cayenne or Tabasco. Cook until vegetables are tender, about 5 minutes.

  4. Add rice and reserved broth to the meat mixture; bring rapidly to a boil, stir once, cover, and lower heat. Simmer for 15 minutes, or until the rice is tender.

  5. Sauté the finely chopped chicken livers in the remaining butter for 3 minutes. Toss with the rice, taste for seasoning, and add salt and freshly ground black pepper, as needed.

  6. Cover and let rice rest in a 225° oven for 10 minutes. Fluff with a fork just before serving.

Hungry for something else?