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Dirty Rice Recipe

Dirty Rice

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Average Rating:

Total Reviews: 48

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  • on November 16, 2010

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    I used this recipe with a few altercations. I used beef liver instead of chicken. HOT breakfast sausage, and added ground beef. I also used zatarins dirty rice mix instead of plain rice. Then after the meat was cooked & veggies sauteed I cooked eveything with the rice in chicken broth. Refrigerated over night and warmed in oven the next day. Everybody raved! I made a overflowing 13X9 for independence day and it just disappeared and I got so many comments! Loved it! (SN: The recipe I used is one i found on this site, but I cant find it anymore, I couldve sworn it was paula's recipe???

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  • on September 11, 2010

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    I used 1/2 lb ground beef & 1/2 lb ground pork (not pork sausage instead of 1 lb pork sausage. I also only used 1/2 ib chicken liver which I ran through a food processor instead of chopping it. I also used a cajun seasoning beings I didn't use a seasoned pork sausage. And I cut rice back to about 3 cups considering I cut back on the chicken liver to maintain the meatiness of the dirty rice. yum yum.....I luv Paula Deen

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  • on September 01, 2010

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    I learned how to make this while working in restaurants in New Orleans. It's impossible to chop raw liver, so..you can rinse it VERY well, and drop it into boiling salted water and simmer it until firm enough to chop-for Paula's recipe you'd then add it in with the rice. Alternately, you can also rinse them well and drain them on lots of paper towels and cook them with the sausage as she did. Paula's advice on the show, and it's not included in this recipe, is if you use whole raw livers, start polking the heck out of the livers to break them up.
    You do need to add some butter and oil to the pan before you fry the liver and sausage, though, or they will stick. Try adding a bit of hot sauce and Cajun seasoning when you cook the veg, and when you stir in the rice and parsley, throw in a couple of bay leaves and 1/2 a cup of chicken broth. Let the dish simmer a few minutes with the broth to let the flavors marry. Paula's dish is authentic. Most recipes leave out the liver.

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  • on August 16, 2010

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    My wife switched the rice out for Quinoa and the Pork sausage for Turkey sausage. It was actually really good. Good enough that I registered on Food Network after using the site for years... this recipe (or my wife's version made me want to leave a review.
    So yeah... it was excellent!

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  • on July 19, 2010

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    I really liked it, and you couldn't taste the livers at all. My husband didn't think it had the 'wow' factor, but I kept goin back for more!!!

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  • on April 26, 2010

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    I loved this recipe, I skipped the chicken livers because I didnt have on hand, next time I will make sure I get them, I am afraid of them, kinda but ill try chopping them up small and using half of a pound. I added garlic and cooked my rice in beef broth to give it more flavor that it should have gotten from the chicken liver i guess! I made tis with some BBQ chicken wings, home made apple butter and biscuts. Im a city girl but i like to cook like im from the south!

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  • on March 01, 2010

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    My husband made this a few weeks ago. Now I love dirty rice, but never knew what all was in it. When I heard about the chicken livers I didn't know if I wanted to try it. Now my husband did change a few things in the recipe, he only used about 1/2 of the chicken livers it called for and added some crushed red pepper for some spice. This was the BEST dirty rice I have eaten. We even let our friends try it and they have made it at least once a week themselves. I love all of Paula Deen's recipe's and even got the chance to meet her a couple of years ago, and I think this is the best one yet that we have tried.

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  • on February 10, 2010

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    I really enjoyed this. The rice tones down the liver just enough to allow it to give a real richness to the whole dish without it tasting like liver. I am glad I made it.... it does make a ton though... be warned.

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  • on January 26, 2010

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    I was wondering if anyone could comment on the chicken livers in this. Pardon my ignorance, but are they a predominate flavor or are they masked at all by the sausage? I tried fried chicken livers once and was thoroughly disgusted... I have been looking for a way to cook livers though because I would like to eat them for their nutritional content. This recipe looks so good! Thanks!

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  • on October 02, 2009

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    I used your recipe as a foundation and did my own thing...fried bacon...cooked the veggies in the bacon grease, cooked the rice in chicken broth and added some butter to the rice after it was done, put some garlic to the veggies and hit it up w/some Texas Pete,chopped up that bacon with the livers ( you know I had to season them too and sausage and girlfriend...we had some good eatin'! We had it with my special barbeque spare ribs...talk to me girl, I could get a show wit-cha!! :- All the best! Karen

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