D is For Dirty Rice

Dirty Rice

Jambalaya’s brother, dirty rice is rather less complex but equally delicious. Dirty rice is always served as a side dish, unlike jambalaya. This dish is a good place to use all those bits and bobs you pull out of the inside of the chicken. You can use the heart, but really it’s better not to. For best results, ensure the chicken portion of the dish consists of at least 50% chicken liver.

Dirty Rice

225 G (½ lb) chicken giblets                           ½ t crushed red pepper

1 large onion                                                   2 t Creole seasoning (recipe to follow)

1 green bell pepper                                          2 t salt

1 rib celery                                                      ½ t marjoram

225 G (½ lb) ground pork                               1 t thyme

2 T butter                                                        1 ½ C rice

1 t Worcestershire sauce                                 2 ½ C chicken stock

In two or three batches, chop the giblets, onion, bell pepper, and celery in a food processor until finely chopped.

Sauté the ground pork in a skillet until all the pink is gone and drain the excess fat.

Heat the butter in a large, heavy saucepan and sauté the chicken-vegetable mixture until the onions are clear. Add the Worcestershire, crushed red pepper, Creole seasoning, salt, and marjoram. Stir, cover the pot, lower the heat, and simmer.

Meanwhile, add the rice to the chicken stock, and the salt in another saucepan. Bring it to the boil, lower to a simmer, cover, and cook 25 minutes, until all the liquid has been absorbed.

When the rice is cooked, fluff it with a kitchen fork and add it to the pan with the chicken-vegetable mixture. Add the ground pork. Stir to distribute all the ingredients. Add salt and pepper to taste.

Place the mixture loosely into a pan and bake in a 148°C (300°F) oven for about five minutes, longer if the rice is very damp. It should be a bit dry but not hard.

Note: The flavor of this dish is greatly enhanced by substituting up to a third of the ground pork with ground pork liver.

Creole Seasoning

2 ½ T paprika                                                  1 T onion powder

2 T salt                                                                        1 T cayenne pepper

2 T garlic powder                                            1 T dried oregano

1 T freshly ground pepper                               1 T dried thyme

Thoroughly combine all ingredients. Store away from light, in an airtight container for up to three months.


What do you think of this one? Easy as can be, isn’t it? Put this on the table and you’ll think you’ve been magically transported to the French Quarter in New Orleans! Leave a comment!


2 thoughts on “D is For Dirty Rice

  1. Another great recipe! Now, I want to pack my belongings, and head back to TEXAS!

    Los Angeleans don’t get it when I mention that I haven’t had a descent meal since I left Texas — in 1986!

    What type, and brand of rice did you use?


    • I’m embarrassed to tell you I can’t remember the brand names I’ve used in the States. Over here I use any long grain rice of good quality and it works out beautifully.

      Thanks again for all your comments!

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