Dirty Rice


  • 1/2 pound chicken giblets
  • 1/2 pound chicken livers
  • 1/2 pound pork sausage, removed from casings and crumbled
  • 1/2 cup butter, melted
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • 2 tablespoon diced garlic
  • 1 cup chicken stock
  • 2 bay leaves
  • 6 cups cooked rice, chilled
  • Salt and black pepper to taste
  • 1/2 cup sliced green onions
  • 1/2 cup chopped parsley


  1. In a small saucepan, poach chicken giblets in lightly salted water until tender, approximately 45 minutes. Once cooked, remove them from water and cool. Using a sharp paring knife, chop the giblets into tiny pieces, removing all tough membrane. Set aside and reserve poaching liquid.
  2. In a large, heavy-bottomed sauté pan, heat butter over medium-high heat. Sauté chicken livers and pork sausage until the meat is browned, approximately 6 minutes. Remove chicken livers from sauté pan and place on a chopping board to cool.
  3. Into the same sauté pan, add onions, celery, bell pepper and garlic. Sauté until vegetables are wilted, approximately 3 to 5 minutes. Once vegetables are done, coarsely chop chicken livers and return them, along with giblets, to the sauté pan. Add chicken stock and bay leaves, bring to a low boil and cook until volume of liquid is reduced to approximately 1/4 cup.
  4. Add cooked white rice, blending well into the meat mixture. Remove from the heat and remove the bay leaves. Season with salt and pepper. Garnish with green onions and parsley.

Ingredients used in this recipe