Dirty Rice from the Commander's Palace Restaurant

Prep Time
Cook Time
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"An authentic dirty rice served at the famous New Orleans Commander's Palace Restaurant. NOTE: The creole seasoning mix amount is meant to make a lot (4 cups) and the full amount is not intended for this recipe, therefore, the total amount of calories, etc. will not be accurate. Please only use enough (1 tablespoon) for this particular recipe."

Original recipe yields 12 servings
  • Creole Meat Seasoning


  • Serving Size: 1 (272.2 g)
  • Calories 282.1
  • Total Fat - 5.7 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 137.2 mg
  • Sodium - 9497.5 mg
  • Total Carbohydrate - 44.7 g
  • Dietary Fiber - 7.4 g
  • Sugars - 3.4 g
  • Protein - 16.7 g
  • Calcium - 101.5 mg
  • Iron - 5.3 mg
  • Vitamin C - 34.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat a large, heavy pot. Heat the oil until it's hot, add the gizzards and hearts, Creole seasoning, thyme, sage, and marjoram, and saute over medium-high heat for 5 minutes or until golden brown. Add the onions, peppers, and garlic, and saute for 8 minutes more, or until browned and tender. Gently stir in the rice. Add the water and bring to a boil, stirring only briefly and gently to make sure the rice is not sticking to the bottom of the pot. Cover and simmer for 13 - 15 minutes, or until the rice absorbs most of the liquid and is tender. If the rice is not tender at this point, add a bit more liquid and continue cooking.

Step 2

Remove from the heat. Fold the liver into the rice mixture with a fork, season with salt and pepper, cover, and set aside for 10 - 12 minutes. The heat from the rice will cook the liver. With the fork, gently stir in the green onions and parsley. Transfer to a serving bowl.

Creole Meat Seasoning

Step 3

Combine all ingredients and mix thoroughly in a food processor or in a large mixing bowl. Store in a glass jar or plastic container. It will keep indefinitely. Makes 4 cups.

Tips & Variations

No special items needed.