We all love a good bowl of dirty rice, especially when visiting the state of Louisiana.  We give you this classic recipe with a twist. The pigs will truly fly after they taste this. We include our gourmet headcheese in this version of dirty rice and it makes a major difference. If you want to kick it up a notch you can use our hot headcheese instead of our mild headcheese.


  • ¾ cup long-grain rice
  • 1 ½ cups turkey or chicken stock, or water
  • 2 ½ teaspoons Creole seasoning (see Tip), plus more to taste
  • 1 teaspoon unsalted or salted butter
  • ¼ pound Malones Mild Headcheese 
  • ½ pound ground beef (85 percent lean)
  • ½ pound ground pork
  • 2 tablespoons hot sauce
  • Kosher salt (Diamond Crystal)
  • 4 teaspoons canola, vegetable or extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 1 small green bell pepper, finely chopped
  • 2 celery stalks, thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon Worcestershire sauce
  • ½ cup thinly sliced scallion greens
  • ¼ cup finely chopped flat-leaf parsley


  1. Rinse the rice in a strainer under cold water until the water runs clear. Heat the stock in a medium saucepan over high until boiling. Stir in the rice and 1 ½ teaspoon Creole seasoning, then reduce heat to low to maintain a simmer. Cover the saucepan and cook until the water has evaporated and the rice no longer has any bite, 12 to 15 minutes. If the water evaporates before the rice is done (bite into grain to see if it’s fully cooked), add ¼ cup of water, cover, and continue cooking. Once the rice is ready, stir in the butter and set aside while preparing the rest of the dirty rice.
  2. Finely chop the headcheese. Transfer to a large bowl and add the beef, pork, 1 tablespoon hot sauce, 1 teaspoon Creole seasoning, and ½ teaspoon salt. Stir to combine.
  3. Heat 3 teaspoons of oil in a large skillet over medium-high until it shimmers. Add the meat and cook, stirring to break it up, until all of the meat is evenly browned, about 5 minutes. Remove from the heat and transfer the meat to a plate using a slotted spoon. Discard all but 2 teaspoons of fat from the skillet.
  4. Add the remaining teaspoon of oil to the skillet and heat over medium until the oil shimmers. Add the onion and cook, stirring occasionally, until translucent, about 7 minutes. Add the bell pepper and celery, and cook until softened, about 7 minutes more. Stir in the garlic and cook, stirring often, until fragrant, about 2 minutes.
  5. Stir in the Worcestershire sauce, the remaining tablespoon of hot sauce, and ½ teaspoon salt. Return the meat to the skillet and add the cooked rice. Stir until combined and heated through. Taste and add more salt, Creole seasoning, or hot sauce as desired. Stir in the scallion greens and parsley, and serve warm.