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The dirty rice was delicious. Do you have any leftover ideas for this recipe? I thought about adding shimp and parmesan cheese. Your thoughts please?
Hi Jay! I might skip the parm, as I’m not sure the flavors would work well together but adding some grilled or pan-seared shrimp would be a fantastic idea. Or maybe even some andouille sausage! Thanks for your question and glad you liked the rice!
Hi Jay, I think cooking the leftovers up with some scrambled eggs would be delicious.
Amazing flavor! Very simple.
Do you think I could use turkey liver instead of chicken liver? Trying to get creative with the turkey parts and leftovers haha :)
I made this once without any liver and loooved it.
Thank you for your thoughts!
Hi Natalie, sure! They taste very similar.
I use this recipe as the base for my dirty rice. I use ground hot pork sausage in place of the ground meat and chicken livers. I use a whole green pepper, whole onion, 3 celery stalks (we like veggies). I also add a good amount of black beans to add some protein and round it out as a one pot meal (I add cajun spice or cumin to beans while rehydrating them) We love this and eat it almost every week.
In our family (from Baton Rouge), a dark roux is used. If served with Thanksgiving/Christmas we call it Rice Dressing.
I made this dish today and it’s sooooo good. It was easy to make and will make it again. Oh by the way I fried chicken and broccoli with this dish.
This was fantastic! I usually alter recipes to fit my tastes, but this was exactly what I was looking for – I knew I wanted to use smoked paprika to mimic the typical bacon flavor used in braised collards. All I did here was double the brown rice & veggie broth to make it more of a rice dish. Great job! I will definitely be exploring the rest of your site :)
I am a big fan of Popeyes rice, but the drive (St. Louis area) for it makes it far and few between. This recipe surely has held me over.
Thanks for recipe!
This is a really great take on dirty rice. Delicious…..! Thanks so much!
This sounds wonderful! Can anyone recommend a vegetarian substitute? Or I guess I *could* just make it for me and not share…
Made this recipe tonight with the following changes (based on what I had in the house):
1. Beef broth instead of chicken
2. 3/4 lb beef liver — ground in blender.
3. No pork. Ground up some chicken.
4. No celery. Added carrot instead.
5. Used the cajun seasoning from the comments, with just 1/2 t red pepper — was cooking for kids.
Turned out great! Mildly spicy, but not too much. Thanks!
Elise, thanks for the great recipe. My husband loves dirty rice, but I have never made it homemade. I decided to try this out. I used 1/2 a green pepper, and half a jalapeno, unsure of how spicy it would be since my 2 year old would be eating it as well. I think next time I will add more jalapeno, and actually add more Cajun seasoning. Other than the smell of raw chicken livers, which has always made me shiver, even after being born and raised in SC, it was easy to make, and very very yummy! :)
I think we were 3/3 this week for your recipes :)
Another amazing recipe Elise! I have to admit that I was a little grossed out when I was mincing the liver into a paste (I was too lazy to get the food processor out), but boy, the liver makes all the difference in this dish! I did skim off about 4 tablespoons of the fat after I browned the lean pork. I used three jalapenos and added a few splashes of Tabasco at the very end as we love spicy food in our house. Yummy!
Made this on Sunday and I was surprised at how good this came out. I use Andouille sausage instead of ground pork. I skimped on jalapenos, only used 1 1/2 and 1.5 tsp of creole seasoning. I was afraid it would come out to spicy or salty. Since we live in So/Calif, didn’t want spicy food in warm weather, you know how it is, I don’t have to tell you. And it still came out great. I made that with your Panzanella salad and blueberry shortcake recipes you featured this week.
I made this tonight. I’m a rule-follower by nature, so in general I don’t stray from recipes unless there are very, very compelling reasons to. This was excellent. I will say it was a bit greasy overall, and in retrospect I should have drained the bacon grease before moving on, but the recipe didn’t say to, so I didn’t. Other than the greasiness, my husband and I agreed that it was fantastic. Thanks!
Being from south Louisiana, it’s always a delight to see an authentic recipe for a Louisiana classic. I’ve adjusted my dirty rice recipe to the tastes of my husband and son, but when I make it for potlucks, etc, I leave in the gizzards.
Wow…had it tonight, and it was HUGE! Great hit! Thanks Elise…..Now, how do I get the recipe to my own personal file?…I mean, so I can go back to it? :0) It was amazing! Thank you!…(btw…went with the 3 Jalapenos)
YUMMY! I had leftover hotlinks, which I diced and added instead of the ground pork, and used reduced sodium chicken broth, since the hotlinks are so salty and greasy (but, oh, so good!) Since I added the hotlinks, I just used one seeded and chopped jalapeno pepper along with the rest of the ingredients. My next dinner party will include this dirty rice, BBQ ribs and a fruit salad with lots of watermelon, and yes, beer!
Love rice in any form, but especially the ‘dirty’ variety!! I personally use ground beef and bacon, omitting the innerds just because we don’t fancy them, and I go very easy on the spices. And now I have a hankerin’ for rice…dinner tomorrow night, I think!
I live in New Orleans and just looking at the rice makes me want to fix some. Actually, you don’t need to have anytning with it because it’s a meal in itself. If you really want to have a “soul food” meal, try having some fried chicken and green peas(side) along with it. It will definitely make your toes wiggle.