Recipe courtesy of Michiel Perry

Gizzard Perloo

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  • Level: Easy
  • Total: 4 hr 40 min (includes soaking time)
  • Active: 25 min
  • Yield: 6 to 8 servings
For me, celebrating is always about the food. Although many folks cook Hoppin' John for Watch Night dinners, my must-have rice dish has always been gizzard perloo. I am obsessed with fried gizzards and will stop at any gas station in the South to try them out. During the holiday season, and especially on New Year’s Eve, I have my gizzards as a perloo. Perloos are a staple in the Gullah community and this one is a specialty of my family and its Berkeley County, South Carolina community. I pair my gizzard perloo with collard greens. I eat a second bowl on its own on New Year’s Day.



  1. Put the gizzards in a large bowl with the milk. Cover and refrigerate for at least 4 hours or overnight if possible.
  2. Drain off the milk and rinse the gizzards in cool water, then pat dry. Cut the gizzards into 1-inch pieces, then season them with the salt, pepper, parsley, sage and thyme.
  3. Place a large pot on medium-high heat, add the olive oil and saute the seasoned gizzards until browned all over and starting to shrink, about 5 minutes. Add the onions, peppers, celery and garlic and continue to saute until the onions are translucent, 3 to 5 minutes. Add the chicken broth to the pot and bring to a boil. Add the rice and stir, then cover with a lid and reduce the heat. Cook for 15 minutes or until the rice has absorbed all the liquid. Fluff the cooked rice with a fork before serving.