← Back to Search Results
Creole, Southern
Dirty Rice Recipe-9092

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0


Dirty rice is jambalaya’s less complex brother, yet in its way, it’s every bit as delicious. Unlike jambalaya, which can be served as a main course, dirty rice is a side dish. It’s also a way to use all the stuff you pull out of the cavity of a whole chicken. While you can use the heart, I usually leave it out because it’s tough, even chopped up. If the liver component of the giblets is about 50 percent, that’s perfect.

Yield: Makes 8 side portions


  • ½ lb. chicken giblets (heart removed)
  • 1 large yellow onion, quartered
  • 1 green bell pepper, stemmed and seeded
  • 1 rib celery, halved
  • ½ lb. ground pork (or better yet, substitute 1/3 of this with pork liver)
  • 2 Tbsp. butter
  • 2 tsp. salt-free Creole seasoning
  • 2 tsp. salt, plus more to taste
  • 1 tsp. Worcestershire sauce
  • ½ tsp. crushed red pepper
  • 2/3 tsp. marjoram
  • 2½ cups chicken stock
  • 1½ cups Uncle Ben’s or other parboiled rice
  • Freshly ground black pepper to taste


1. Preheat the oven to 300 degrees. Working in 2-3 batches, finely chop the giblets, onion, bell pepper, and celery in a food processor. Set aside. Sauté the ground pork in a skillet until all the pink is gone. Drain the excess fat and set aside.

2. Melt the butter in a large, heavy saucepan. Add the giblet-vegetable mixture and sauté until the onion is clear. Add the Creole seasoning, the 2 teaspoons of salt, Worcestershire sauce, crushed red pepper, and marjoram, and stir to combine. Cover the pot, lower the heat, and let simmer while you prepare the rice.

3. Put the stock, rice, and salt to taste into another saucepan. Bring the stock to a boil, lower to a simmer, cover, and cook 25 minutes, or until all the liquid has been absorbed.

4. When the rice is cooked, fluff it with a kitchen fork and add it to the pan with the chicken-vegetable mixture. Add the ground pork and stir to distribute all the ingredients. Season to taste with salt and pepper.

5. Place the rice loosely in a casserole dish and bake for 5 minutes, or longer if the rice is very damp. It should be a little dry but not hard.

© 2006 Tom Fitzmorris

Note from Cookstr's Editors

Nutritional information does not include chicken stock. For nutritional information on chicken stock, please follow the link above.


Nutritional Information

Nutrients per serving (% daily value)

279kcal (14%)
632mg (26%)
11g (16%)
5g (23%)
94mg (31%)
835mcg RAE (28%)
17mg (29%)
37mg (4%)
4mg (21%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
raos-cookbook Rao's Cookbook
by Frank Pellegrino
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
in-the-kitchen-with-david In the Kitchen with David
by David Venable
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
lucid-food Lucid Food
by Louisa Shafia
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?