Dirty Rice

Preparation info

  • Difficulty


  • Yield:

    10 to 12 Servings


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

One of the most humorous names ever applied to a dish, Southern or otherwise, is “dirty rice,” a well-known Louisiana dish of Cajun inspiration. It is called that because of the darkened color of the rice, once the dish is made. The color comes from the other ingredients, which include the chopped-up livers and gizzards of a chicken. I find this dish absolutely delectable.


  • 1 pound chicken livers
  • 1 pound chicken gizzards
  • 10 tablespoons peanut, vegetable, or corn oil
  • 6 cups peeled eggplant cut into 1-inch cubes
  • 1 pound ground pork
  • cups finely chopped sweet green peppers
  • 1 cup finely chopped celery
  • 1 cup finely chopped onion
  • 1 teaspoon cayenne pepper
  • Salt to taste, if desired
  • 1 teaspoon white pepper
  • teaspoons black pepper
  • cups Chicken Stock
  • 1 cup long-grain rice
  • 1 cup chopped scallion


  • Put the livers and gizzards in separate piles on a flat surface and chop until fine, or use a food processor but do not blend to a purée. The gizzards and livers must retain their character.
  • Heat the oil in a skillet until it is almost smoking. Add the eggplant and cook, stirring, about 5 minutes.
  • Add the pork and stir with a heavy metal spoon, chopping down with the sides of the spoon to break up lumps. Add the gizzards. Cover closely and cook about 10 minutes.
  • With the spoon, mash down on the eggplant pieces. Add green peppers, celery, and onion. Cover and continue cooking over high heat about 10 minutes. Stir from the bottom to scrape up the brown particles. Add the cayenne, salt, white pepper, and black pepper. Cook, stirring always from the bottom to incorporate the dark brown matter that sticks to the bottom of the skillet, about 10 minutes.
  • Add the broth and stir to clean the bottom. Cover and cook about 20 minutes. Uncover and stir in the livers and gizzards. Cook about 5 minutes. Add the rice and cover. Cook 15 to 20 minutes, or until the rice is tender. Stir in the scallions, and serve.