Back to Recipe

Dirty Rice from the Commander's Palace Restaurant

Here's how you make Dirty Rice from the Commander's Palace Restaurant
Pause Continue Reading
  • Servings: 12
  • Prep: 15m
  • Cook: 15m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 1 tablespoon vegetable oil
  • 1/2 pound chicken gizzards and hearts, cut in small dice
  • 1 tablespoon Creole Meat Seasoning (following), or to taste
  • 2 teaspoons dried thyme
  • 2 teaspoons dried sage
  • 2 teaspoons dried marjoram
  • 2 medium onions, in medium dice
  • 2 medium bell peppers, in medium dice
  • 15 cloves garlic, peeled and minced
  • 2 cups long-grain rice, washed and rinsed 3 times, drained
  • 4 cups cold water
  • 1 pound liver, preferably chicken but any kind will do, ground or minced
  • Kosher salt and freshly ground pepper to taste
  • 1 bunch green onions, thinly diced
  • 1/2 cup finely chopped fresh parsley
  • Creole Meat Seasoning
  • *NOTE: This seasoning makes a lot -4 cups- and is great on many dishes. However, please cut it down to suit this recipe.
  • 1 cup salt -table salt*
  • 3/4 cup onion powder
  • 3/4 cup garlic powder
  • 3/4 cup freshly ground black pepper
  • 1 tablespoon cayenne pepper, or to taste
  • 3/4 cup paprika
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.