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Cast Iron Dirty Rice

Serves 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Cast Iron Dirty Rice is a traditional Creole dish from Louisiana that combines white rice with the trinity of Cajun aromatics (peppers, celery and onion) along with ground meat and other spices to give this dish its namesake “dirty” look. While many variations exist, this recipe for Cast Iron Dirty Rice is as easy to prepare as it is to consume. Looking to make this the star of the meal? Simply add some sausage, chicken or shrimp to the mix and you have got yourself dinner!


Cast Iron Dirty Rice:

  • 2 tbsp. olive oil
  • 1½ cups long grain white rice
  • 1½ cups chicken stock
  • 5-6 chicken livers, chopped
  • 1 green bell pepper, finely diced
  • 1 large onion, finely diced
  • 1 stalk celery, finely diced
  • 2 Roma tomatoes, diced

3 Tbsp. Damon’s Louisiana Rub:

    • 2 tbsp. dried oregano
    • 2 tbsp. dried basil
    • 2 tbsp. granulated garlic
    • 1 tbsp. dried parsley
    • 1 tbsp. granulated onion
    • 1 tbsp. dried thyme
    • 2 tsp. marjoram
    • 2 tsp. sea salt
    • 2 tsp. black pepper


Heat olive oil in cast iron skillet over 375⁰F grill.

Add peppers, onions and celery to skillet and cook approximately 5 minutes until they begin to soften, stirring occasionally.

Add chicken livers and cook additional 5 minutes, stirring often. Cook until edges of liver begin to brown.

Add remaining rice, chicken stock, rub and tomatoes, stir thoroughly.

Cover and cook until most of the liquid has been absorbed and the rice is tender (approximately 20 minutes). Stir occasionally.

Recipe from Damon Holter, of Croix Valley Foods.

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