Creole Dirty Rice

Prep Time: 1 Hour

Yields: 6–8 Servings


This Creole dish is much better known in New Orleans than in the Bayous. The name dirty rice was given to the dish because of the dark color that results from the addition of livers and gizzards.


6 cups steamed white rice

1 pound chicken livers

1 pound chicken gizzards, ground

½ cup butter

1 cup diced onions

1 cup diced celery

1 cup diced bell peppers

2 tbsps minced garlic

1 tbsp chopped thyme leaves

1 tbsp chopped basil leaves

1 cup chicken stock

½ cup sliced green onions

½ cup chopped parsley

salt and cracked black pepper to taste

granulated garlic to taste


Using a paring knife, cut chicken livers into individual lobes. In a large, heavy-bottomed sauté pan, melt butter over medium-high heat. Add chicken livers and sauté 15–20 minutes or until golden brown on all sides, stirring often. Remove livers from pan and when cool enough to handle, chop into tiny pieces. Set aside. In the same pan, add ground chicken gizzards and sauté 10–15 minutes or until golden brown. Add chicken livers, onions, celery, bell peppers and minced garlic then sauté 3–5 minutes or until vegetables are wilted, stirring occasionally. Add chopped thyme and basil leaves. Pour in chicken stock and bring to a low boil. Cook until volume of liquid is reduced to approximately ¼ cup. Fold in rice and garnish with green onions and parsley. Season to taste with salt, pepper and granulated garlic.