Madeline Roseland's Dirty Rice

"Madeline Roseland is my grandmother from Louisiana. She made this every year for Thanksgiving, and like most Cajun recipes, the amounts are general, as well as the prep and cooking times. Cook the rice until it's done. If you use the microwave, it will be finished sooner than the rice steamer. Keep adding spices until it tastes good to you. It should be as spicy as you can handle. If you've ever read a Cajun cookbook, you'll know I'm telling the truth when I say they don't usually use cookbooks or measuring spoons. They just know it and hand it down to the next generation by teaching in the kitchen while actually preparing the recipe. The turkey drippings are what makes this rice so good, and for the very best flavor, use the turkey juice from the bottom of the roasting pan when your turkey is almost done. It just isn't the same without it. I know lots of people don't like the liver, but if you do this recipe correctly, the liver taste does not come through as liver, it just adds a distinctive flavor, but is not overwhelmingly liver. Granny also used Bruce's Ma Cayenne pepper, which has a flavor all its own, but I think the company went out of business years ago, because we haven't been able to find it in forever. Other Cajun brand peppers work better than the traditional red peppers."
photo by piranhabriana photo by piranhabriana
photo by piranhabriana
Ready In:
1hr 40mins




  • Cook rice in turkey stock in microwave or rice steamer.
  • If using the steamer, reduce turkey stock to 2 cups.
  • Sauté garlic and vegetables in butter until soft.
  • Add ground meat and seasoning to sautéed vegetables.
  • Brown until done.
  • Do not drain liquid--this is not a low fat recipe!
  • Just continue cooking until the liquid is reduced almost completely (leave it a little juicy) back into the meat and vegetable mixture. You don't want the rice runny, just moist.
  • Stir meat mixture into rice and serve.

Questions & Replies

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  1. Thank you for posting this recipe. It is just like my mom used to make, she was from Marksville, LA and I haven't had this in such a long time. I've made it twice, cooking the rice the way I normally do in a pot on the stove instead of the microwave and using Richards dressing mix. It came out wonderfully both times. I'm so glad you shared this, my mom passed away many years ago and I never learned the recipe from her. It brings back great memories.
  2. Awesome!! This was so good I took leftovers to work for lunch the next day, and I think it might even have been better the next day because the flavors and spices melded so well. I didn't have turkey stock, so I used chicken broth. Instead of grinding the chicken livers, I cooked them in the stock first, then chopped them very fine. Otherwise made the recipe exactly as written. Thanks for a great recipe, I'll be making this one often... mostly so I can take the leftovers to lunch! :o)
  3. My Step-mom, now 90, was a fabulous cook, and her dirty rice is truly a south Louisiana Cajun classic;<br/>she was 1 of 16 children from Lafayette, not Baton Rouge; she instilled in me our American values of character, honesty, self determination and hard work;<br/>I think the key ingredients making the rice so delicious are the turkey drippings, Bruce's Ma Cayenne red pepper, and the chicken liver; the combination of these, along w/ the ground beef creating the result to have a flavor all it's own.
  4. AMAZING! I have not had dirty rice in the longest time and felt the sudden urge to find a recipe; I made this tonight and it I am way more than satisfied. The only thing I did different was I added 1 diced jalapeno (I put jalapenos in everything). She's right, though, when she says this is not a low fat recipe.....that's a TON of butter you're cooking everything in. But my saying is: It might not be good for the gut, but it's great for the soul.
  5. Delicious! We loved it. Thanks to you and your grandmother for sharing such a wonderful and easy recipe. I decided not to use the chicken liver but instead increased the amount of ground beef. The flavors were rich with just the right amount of punch from the Tony's and red pepper.


  1. We looooved this! I used only ground beef and about 2 lbs of it and used chicken broth instead of the turkey drippings. I also used onion powder instead of onions. So delicious and I'm already thinking about when I'll make it again as I type... Mmmm!
  2. Kat your grandmother's recipe is fabulous!! I didn't know that a delicious recipe like this could be so easy. I will be making this again and again. I did make a couple substitutions, I used canned chicken broth instead of turkey broth. I just couldn't bring myself to use those chicken livers, so I used some smoked sausage instead. Thank you very much for sharing this fabulous recipe.


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