Dirty Rice by an Opelousas Grandmother

11/92021 – From Cajun Creole Recipe Circle on FB as made by a woman in Opelousas whose daughter-in-law said is ” a fabulous Creole and Cajun cook.”


  • 1 pound ground beef and 1 pound ground pork
  • 1 cup chicken livers browned in 2 tablespoons butter
  • 1 large sweet onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 bunch green onions
  • 4 toes garlic
  • 2 bay leaves
  • 32 ounces beef stock
  • 1 beef bouillon cube
  • Lea & Perrin Worcestershire Sauce
  • Sugar
  • Lowery’s Seasoning Salt
  • Black pepper
  • Cayenne
  • Tony Chacherie’s or your favorite creole seasoning
  • 2 1/2 to 3 cups uncooked rice


  1. In a small saucepan brown the chicken livers in the butter, very brown. Cool and food process until a paste. Scrape the bottom of the saucepan with a little boiling water and add to paste.
  2. Brown, very dark, the beef and pork together…no oil needed. There’s enough fat in the pork. It’s okay if it sticks a little.
  3. Add the chopped onion
  4. Add 3/4 of the green bell pepper, chopped…save 1/4
  5. Add 3/4 of the red bell pepper, chopped…..save 1/4
  6. Add 4 cloves of garlic, pressed
  7. Add the white part of the green onion chopped…save the green part
  8. Add the chicken liver paste
  9. Add the 32 ounces of beef stock
  10. Add bay leaves
  11. Add the beef bouillon cube
  12. Turn to high heat and bring to a boil, stirring and scraping bottom
  13. Turn down to simmer, lid on
  14. Simmer 2-3 hours until veggies disintegrate
  15. Next:
  16. Taste while adding seasoning:
    1. Worcestershire….2 tablespoons
    2. Salt, black pepper and cayenne
    3. 2 teaspoons sugar
    4. Lowery’s and Tony’s
  17. Remove 2 bay leaves
  18. Cook the rice using directions on package minus 4-5 minutes cooking time. Drain well and add to the meat mixture a cup or two at a time, stirring, and adding until you have the consistency that you like. Some people like it served all stuck together like an ice cream scoop was used. I like it as in my attached photo.
  19. When ready to serve sprinkle with chopped, raw red and green bell pepper and snipped green portion of green onions and fresh chopped curly leaf parsley. Check for seasonings! This is so good with a good bit of black pepper!

Note – You may use yellow or orange bell peppers. If you’re going to place in a big bowl for self-serve stir in all the chopped raw toppings.

Print Friendly, PDF & Email