Louisiana Dirty Rice
Rice cooked with ground pork and finely chopped chicken livers until the grains take on colour, depth and a peppery kick.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 400 kcal
Equipment
- •Heavy skillet or Dutch oven
- •Food processor
Nutrition
Per serving, approximate
- Calories
- 400 kcal
- fat
- 15
- carbs
- 42
- protein
- 22
- calories
- 400
Instructions
- 1
Cook the ground pork in the oil, breaking it up as it browns. Cook until deeply colored.
- 2
Add the chopped livers. Cook for 4 minutes until they are no longer pink.
- 3
Stir in the onion, bell pepper, and celery. Cook for 8 minutes, scraping the bottom of the pan.
- 4
Add the garlic, Cajun seasoning, cayenne, and rice. Stir for 2 minutes to coat the grains.
- 5
Pour in the stock and bring to a boil. Cover and cook on low heat for 20 minutes without lifting the lid.
- 6
Let rest off the heat for 10 minutes. Fluff with a fork, season to taste, and stir in the green onions.
Chef's tips
Chop the livers into tiny pieces. They will blend into the rice and add a rich, savory flavor instead of a strong liver taste.
Storage
Refrigerate 3 days or freeze 2 months.
Reheating
Reheat covered with a splash of stock so the rice steams rather than dries.
Common mistakes to avoid
- •Leaving the liver in large chunks instead of chopping it very fine.
- •Not browning the meat well enough, which leaves the rice pale.
- •Cooking the rice too long until it becomes mushy.
Serving suggestions
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