AIP Paleo Cajun Dirty Rice Recipe

This recipe, AIP Paleo Cajun Dirty Rice, is one of my favorites.  Not only is this recipe a replica of the Cajun dirty rice I grew up eating,   it’s also a great way to get organ meat into my diet.

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AIP Paleo Cajun Dirty Rice|Paleo Cajun Lady

Cajun dirty rice  is commonly a dish made with rice, ground meat, and organ meat.  We always had a big potful at each holiday.  My Ma’s dirty rice was the best.  None of us, in my family, have been able to exactly replicate the flavor and texture of her dirty rice. My AIP Paleo Cajun Dirty Rice recipe is the closest I’m going to get, now that I’m paleo.

Now, if organ meat is not your thing, you can always substitute ground beef.  But, I really think you should try it with the organ meats first.  The flavor is very mild, I promise.

When I cooked my AIP Paleo Cajun Dirty Rice last week, I was able to make five meals from it.  For my first meal, I stuffed two cornish hens with the dirty rice.  I was inspired by Mickey Trescott’s recipe for Mushroom Stuffed Cornish Hens, in The Autoimmune Paleo Cookbook. I ate one cornish hen that night.  Two nights later, I ate the second stuffed cornish hen.   My third meal, I added 1/4 pound cooked ground beef to the dish.  It was delish!  My fourth meal, I melted some zucchini cheese on top.  It was amazing.  If you haven’t tried zucchini cheese yet, you have to try it. You can get the recipe here.  The last meal was served topped with greens.  It will keep in the fridge for 3 to 4 days; or, you can freeze for later.  Just thaw in your fridge for 24 hours before reheating.

I hope you enjoy my AIP Paleo Cajun Dirty Rice recipe.  This dish is definitely AIP paleo done Cajun lady style!

AIP Paleo Cajun Dirty Rice Recipe

Prep Time: 20 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 2 hours

Yield: 4 servings

Serving Size: 1 cup

AIP Paleo Cajun Dirty Rice Recipe aip paleo cajun dirty rice AIP Paleo Cajun Dirty Rice Recipe AIP Cajun Dirty Rice

Classic Cajun recipe redone AIP Paleo compliant. This versatile dish is perfect on it's own, or can serve as a side dish. C'est Bon!


  • 1 head cauliflower, riced (about 4 cups)
  • 1/2 pound chicken gizzards
  • 1/2 pound chicken livers
  • 1/2 cup coconut oil
  • 1 cup diced onions
  • 1 cup diced celery
  • 2 tablespoons minced garlic
  • 1 cup chicken broth
  • 1/2 cup sliced green onions
  • 1/2 cup chopped parsley
  • salt to taste


  1. In a small sauce pot cover chicken gizzards with water and simmer over low heat for 45 minutes.
  2. Remove gizzards from water and let cool. Reserve gizzard water for use later in recipe.
  3. Once gizzards have cooled, chop into small pieces, removing and discarding membrane.
  4. Set aside.
  5. In a large enamelled cast iron pot melt coconut oil over medium high heat.
  6. Cook and stir livers 15 to 20 minutes or until golden brown on all sides.
  7. Remove livers from pot, and place on a chopping board to cool.
  8. In the same pot, cook and stir onions, celery and garlic 3 to 5 minutes or until wilted.
  9. Coarsely chop livers.
  10. Return livers and gizzards to pot.
  11. Pour in chicken broth and a small amount of reserved gizzard water.
  12. Bring to a low boil and cook until liquid is reduced to about 1/4 cup.
  13. Gently add cauliflower rice and stir.
  14. Cook for another 10 to 15 minutes or until cauliflower rice has softened.
  15. Garnish with green onions and parsley and give it another good stir.
  16. Remove from heat.
  17. Season with salt.
  18. Serve.


To "rice" cauliflower, pulse in food processor until cauliflower has a rice-like appearance. I find it easier to process 1/4 of a head at a time for better results. Do not over-crowd.

I will have a giveaway for my Chicagoland peeps coming on Thursday.  Y’all are going to love this one! And, I have 3 prizes to give away this time.  This one’s for Chicago and surrounding area only.  Sorry to everyone else.  I’m working on this same giveaway for other states.  But, I’m going to do this one as a test first.  Details coming on Thursday.

Thanks for stopping by!  Good health to you all.

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Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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4 Replies to “AIP Paleo Cajun Dirty Rice Recipe”

    1. Thanks Bethany! You’re right, this is a great recipe to try for your first liver experience. You can also add a 1/2 pound of cooked ground beef to the recipe. This will make the liver flavor a little more subtle. Then, as you get used to it, you can use less ground beef next time.
      Good luck and let me know how it goes!

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