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Dirty Rice

Dirty rice is one of those dishes that’s so simple that people mess it up all the time. The secret to a good dirty rice is organ meat. Gizzards, heart or liver will work just fine. I hope you’re not turned off because the combination of these flavors makes something magical.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Creole
Servings: 6


  • 2 lbs. gizzards and hearts
  • 2 tablespoons salt
  • 1 lbs. rice cooked
  • 3 tablespoons oil
  • 1 lbs. ground chuck
  • 1 onion chopped
  • 1 bell pepper chopped
  • 3 stalks celery chopped
  • 6 garlic cloves chopped
  • 2 bay leaves
  • 2 tablespoons worcestershire
  • 1 tablespoon dry oregano
  • 1 tablespoon savory blackening seasoning
  • 1 ½ teaspoons salt
  • 1 teaspoon cayenne
  • 1 bunch green onions chopped


  • In a pot add gizzards, hearts, salt and cover with water then bring to a boil and simmer for 15 minutes. Skim off water as gizzards cook. Do not discard water.
  • Cut the gizzards from the sinew and add gizzards and hearts to food processor and blitz on high for 1 minute or until it resembles ground meat.
  • In a Dutch oven over medium heat, heat oil once oil is hot add ground beef and cook until water evaporates about 5 minutes. Add onions, bell pepper and celery cook for 3 minutes then add garlic, bay leaves, worcestershire, oregano, savory, salt, cayenne and gizzards cook for 1 minute. Add 1/2 cup of gizzard stock scraping bottom of pot.
  • Fold in rice and 1/4 green onions making sure it’s coated evenly. Taste and adjust seasoning, garnish with green onions serve hot.


45 minutes If you make this a day in advanced, add ½ cup-1 cup of water before reheating so the rice can steam while reheating.