Louisiana Creole Dirty Rice
Louisiana Creole Dirty Rice
Ingredients
For the Gizzards and Stock
- 1 pound chicken gizzards
- 2 limes, sliced
- 6 cups water
- 1/2 cup onion, finely diced
- 1/2 cup celery, finely diced
- 1 tablespoon fresh thyme, leaves, stripped and chopped
For the Dirty Rice
- 1 pound ground beef, 80/20 lean
- 2 cups long-grain white rice
- 1 cup onion, finely diced
- 1 cup green bell pepper, finely diced
- 1 cup red bell pepper, finely diced
- 1 cup celery, finely diced
- 2 tablespoons Creole seasoning, or to taste
- 1/2 cup green onions, chopped, for garnish
Instructions
- 1
Prepare the aromatics: Finely dice 1 1/2 cups of onion, 1 cup of green bell pepper, 1 cup of red bell pepper, and 1 1/2 cups of celery. Strip and finely chop 1 tablespoon of fresh thyme leaves. Set aside 1/2 cup of the diced onion, 1/2 cup of the diced celery, and 1 tablespoon of chopped fresh thyme for the gizzard stock.
⏱️ 15 min
- 2
Prepare the gizzard stock: In a large pot, combine 6 cups of water with the reserved 1/2 cup diced onion, 1/2 cup diced celery, and 1 tablespoon chopped fresh thyme. Bring the mixture to a boil over medium-high heat.
⏱️ 10 min
- 3
Clean and cook the gizzards: While the stock is heating, place the chicken gizzards in a bowl with water and the sliced limes. Manually remove any yellow membrane from the gizzards. Rinse the cleaned gizzards thoroughly under cold running water. Add the cleaned gizzards to the boiling pot with the vegetables. Reduce heat to medium-low, cover, and simmer until the gizzards are tender, about 45-60 minutes.
⏱️ 60 min
- 4
Remove and chop gizzards: Using a slotted spoon, remove the cooked gizzards from the pot and set them aside to cool slightly. Reserve the cooking liquid (stock) in the pot. Once cool enough to handle, finely chop the gizzards into small pieces.
⏱️ 10 min
- 5
Brown the ground meat: In a large, heavy-bottomed pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Cook until no pink remains. Drain any excess fat.
⏱️ 10 min
- 6
Combine meat and gizzards: Add the finely chopped gizzards to the browned ground beef in the pot. Stir to combine and cook for another 2-3 minutes. Remove the meat and gizzard mixture from the pot and set it aside in a bowl.
⏱️ 5 min
- 7
Prepare the rice: Rinse the long-grain white rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch.
⏱️ 5 min
- 8
Cook rice and vegetables: Add the washed rice to the same pot where the meat was browned (do not clean the pot, as the fond adds flavor). Add the remaining diced onion, green bell pepper, red bell pepper, and celery to the pot with the rice. Sprinkle 2 tablespoons of Creole seasoning over the rice and vegetables. Stir everything together thoroughly to coat the rice and vegetables with the seasoning.
⏱️ 5 min
- 9
Add stock and cook rice: Carefully pour 4 cups of the reserved gizzard stock into the pot with the rice mixture (you may have extra stock; save it for another use or discard). Stir gently to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly with a lid, and simmer for 20 minutes, or until all the liquid is absorbed and the rice is tender.
⏱️ 25 min
- 10
Combine and serve: Once the rice is cooked, return the previously cooked ground meat and chopped gizzards to the pot with the rice. Fluff the rice with a fork and stir well to fully incorporate the meat and gizzards. Garnish with chopped green onions before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Louisiana Creole Dirty Rice
For the Gizzards and Stock
- 1 pound chicken gizzards
- 2 limes, sliced
- 6 cups water
- 1/2 cup onion, finely diced
- 1/2 cup celery, finely diced
- 1 tablespoon fresh thyme, leaves, stripped and chopped
For the Dirty Rice
- 1 pound ground beef, 80/20 lean
- 2 cups long-grain white rice
- 1 cup onion, finely diced
- 1 cup green bell pepper, finely diced
- 1 cup red bell pepper, finely diced
- 1 cup celery, finely diced
- 2 tablespoons Creole seasoning, or to taste
- 1/2 cup green onions, chopped, for garnish
Instructions
- 1
Prepare the aromatics: Finely dice 1 1/2 cups of onion, 1 cup of green bell pepper, 1 cup of red bell pepper, and 1 1/2 cups of celery. Strip and finely chop 1 tablespoon of fresh thyme leaves. Set aside 1/2 cup of the diced onion, 1/2 cup of the diced celery, and 1 tablespoon of chopped fresh thyme for the gizzard stock.
⏱️ 15 min - 2
Prepare the gizzard stock: In a large pot, combine 6 cups of water with the reserved 1/2 cup diced onion, 1/2 cup diced celery, and 1 tablespoon chopped fresh thyme. Bring the mixture to a boil over medium-high heat.
⏱️ 10 min - 3
Clean and cook the gizzards: While the stock is heating, place the chicken gizzards in a bowl with water and the sliced limes. Manually remove any yellow membrane from the gizzards. Rinse the cleaned gizzards thoroughly under cold running water. Add the cleaned gizzards to the boiling pot with the vegetables. Reduce heat to medium-low, cover, and simmer until the gizzards are tender, about 45-60 minutes.
⏱️ 60 min - 4
Remove and chop gizzards: Using a slotted spoon, remove the cooked gizzards from the pot and set them aside to cool slightly. Reserve the cooking liquid (stock) in the pot. Once cool enough to handle, finely chop the gizzards into small pieces.
⏱️ 10 min - 5
Brown the ground meat: In a large, heavy-bottomed pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Cook until no pink remains. Drain any excess fat.
⏱️ 10 min - 6
Combine meat and gizzards: Add the finely chopped gizzards to the browned ground beef in the pot. Stir to combine and cook for another 2-3 minutes. Remove the meat and gizzard mixture from the pot and set it aside in a bowl.
⏱️ 5 min - 7
Prepare the rice: Rinse the long-grain white rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch.
⏱️ 5 min - 8
Cook rice and vegetables: Add the washed rice to the same pot where the meat was browned (do not clean the pot, as the fond adds flavor). Add the remaining diced onion, green bell pepper, red bell pepper, and celery to the pot with the rice. Sprinkle 2 tablespoons of Creole seasoning over the rice and vegetables. Stir everything together thoroughly to coat the rice and vegetables with the seasoning.
⏱️ 5 min - 9
Add stock and cook rice: Carefully pour 4 cups of the reserved gizzard stock into the pot with the rice mixture (you may have extra stock; save it for another use or discard). Stir gently to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly with a lid, and simmer for 20 minutes, or until all the liquid is absorbed and the rice is tender.
⏱️ 25 min - 10
Combine and serve: Once the rice is cooked, return the previously cooked ground meat and chopped gizzards to the pot with the rice. Fluff the rice with a fork and stir well to fully incorporate the meat and gizzards. Garnish with chopped green onions before serving.
⏱️ 5 min