← 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

urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
lucid-food Lucid Food
by Louisa Shafia
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
martin-yans-china Martin Yan's China
by Martin Yan
mom-a-licious Mom-a-Licious
by Domenica Catelli
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin

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?