In New Orleans one of the favorite variations on rice is what is called dirty rice. Rice is so common in New Orleans, that growing up I ate everything with rice. When I studied at Exeter Academy in New Hampshire and Phillips Andover Academy in Massachusetts during the summers in high school, I was amazed that they never served rice. Everything was served with some variation of potatoes. This recipe is courtesy of Chef Mark Serice who worked in the restaurant of good friends of mine. You can find a lot more recipes at

Creole Dirty Rice Recipe

1 lb of chicken or turkey gizzards ground or chopped very fine

½ lb of ground beef (chuck is preferable)

6-8 chicken livers chopped fine

1 bunch of green onions

1 large white or yellow onion chopped fine

2 toes of garlic chopped fine

1 rib of celery minced

1 small bell pepper minced

2 cups of cooked rice (cooled)

2 T flour

1 T vegetable oil

Salt, black pepper and cayenne to taste

¼ cup of chopped fresh parsley

In a large heavy skillet brown all of the meat over high heat with the 1 tablespoon of oil

Remove from pan with a slotted spoon

Add 2 Tablespoons of flour to the pan and brown slightly

Add onions, celery, bell pepper and garlic cook until onions are transparent

Return browned meat to the vegetable mixture and add the green onions

Add up to ¼ cup of water if necessary and cook for 40 minutes

Add rice, salt, pepper, cayenne and parsley cook and additional 3 minutes

Serve with duck, turkey, chicken, pork or just off the spoon