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Cajun Dirty Rice
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5 from 6 votes

Cajun Dirty Rice

Course Dinner
Cuisine American, Cajun
Servings 10 people
Calories 498kcal
Author Lisa B.


  • 1 ¼ pounds chicken livers
  • 1 pound ground beef
  • 1 large white onion diced
  • 3 large celery ribs
  • 1 large green bell pepper
  • ½ teaspoon dried thyme
  • 1 10 oz can diced tomatoes with green chilies
  • 2 cups cooked white rice
  • 2 bay leaves
  • ½ cup chopped fresh parsley
  • 1 ½ cups minced green onions


  • Place chicken livers in a medium saucepan. Cover with water. Add about 1 teaspoon of salt. Boil the chicken livers for 7-10 minutes until cooked through.
  • Skim foam from the top of the cooking broth, or strain, reserving the broth. Set the livers aside to cool slightly.
  • Once cool, finely chop the chicken livers or puree in a blender or food processor.
  • In the meantime, cook ground beef over medium heat until no longer pink, about 7-10 minutes. Use a wooden spoon to break the meat up into bite-sized pieces. Remove the ground beef from the pan and set aside. Reserve some of the grease.
  • Add the chopped white onion, celery and green bell pepper to the hot grease. Cook until vegetables are tender. Add the minced garlic and sauté for an additional 30 seconds.
  • Return the ground beef to the pan, along with the pureed chicken livers.
  • Add the dried thyme and tomatoes with green chilies and stir.
  • Add the cooked rice and two cups of the reserved stock from the chicken livers. Season with salt and pepper to taste. Nestle the bay leaves in the rice.
  • Cover the pan and bring to a boil. Lower the heat to low and simmer for 30 minutes.
  • Garnish with fresh chopped parsley and green onions before serving.


Serving: 1cup | Calories: 498kcal | Carbohydrates: 72g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 2286mg | Fiber: 3g