Louisiana Dirty Rice
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr 5 mins
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Servings
6 people
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Cuisine
Cajun
Louisiana Dirty Rice
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Dirty Rice, often called Cajun Rice, is deeply flavorful and is perfect for a main dish, but also makes a wonderful side. Don't worry about the chicken livers, once puréed, they cook easily and don't make the dish taste like liver. They just add a depth of flavor that is wonderful.
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Ingredients
- 3 tablespoon vegetable oil
- 8 oz ground pork
- ¼ cup chicken livers (about 4 oz), puréed
- 1½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- 1¾ cups chicken stock
- 1 medium onion chopped
- 2 stalks celery stalks chopped
- 3 cloves garlic minced
- 1 Jalapeño stemmed, seeded, and finely chopped
- 1 tablespoon oregano dried
- 3 cups steamed rice (recipe below)
- 1 bunch scallions chopped, plus extra for garnish
- 2 tablespoon parsley chopped
- Louisiana-style hot sauce for serving
Steamed Rice
- 1½ cup long-grain rice
- 2 cups water
- 2 bay leaves
- Pinch kosher salt
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Instructions
- In a large skillet, heat the oil over high heat. Once hot, add the pork and chicken livers and cook, stirring, until browned.
- Add salt, pepper, and chili powder and stir often, but not constantly: The idea is to get the meat to stick to the pan and get a little crusty.
- Add ¼ cup of the chicken stock and simmer until it has evaporated, allowing the meat mixture to get browned and crusty and stick to the pan once again.
- Add the onion, celery, garlic, jalapeño, and oregano and cook, stirring, until the veggies are nicely browned and crusty and beginning to stick to the pan.
- Add the rice (recipe below), the remaining 1½ cups broth, the scallions, and parsley. Stir until the liquid is absorbed and the rice is heated through, about 5 minutes.
- Serve at once, garnishing with extra chopped scallions and hot sauce on the side.
How to Make Perfectly Steamed Rice
- Combine the rice, water, bay leaves, and salt in a medium pan and bring to a boil over medium-high heat.
- Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 to 20 minutes.
- Remove from the heat, and keep covered for an additional 5 minutes.
- Remove the lid, cool for a few minutes, and then fluff the rice with a fork.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- Chicken livers can usually be found in containers in the poultry section of most well-stocked supermarkets. Sometimes they are frozen. Chicken livers are traditional for dirty rice. They don't make the rice have a strong chicken liver taste at all. If desired, you can leave them out and you'll still have a tasty dish.
- Leftovers will keep covered in the fridge for up to 6 to 7 days. It can be frozen for up to 4 to 6 months. Reheat in a skillet over medium heat with a few splashes of broth.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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