Cast Iron Skillet Dirty Rice
Cooked entirely in a cast iron skillet to develop a crispy bottom layer of rice.
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Ingredients
- 1 1/2 cups Long-grain white rice
- 1/2 lbs Ground pork sausage
- 1/4 lbs Chicken livers, finely minced
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 3 cups Chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 2 tablespoons Vegetable oil
- 1/4 cups Fresh parsley, chopped(optional)
Instructions
- 1
Heat the vegetable oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
- 2
Add the ground sausage and minced chicken livers, browning them thoroughly while breaking the meat into small crumbles.
- 3
Stir in the onion, bell pepper, and celery (the holy trinity) and sauté for 5-7 minutes until the vegetables are soft and the onions are translucent.
- 4
Add the garlic, Cajun seasoning, and dry rice to the skillet, stirring for 2 minutes to toast the rice grains and coat them in the rendered fat.
- 5
Pour in the chicken broth and Worcestershire sauce, scraping the bottom of the skillet with a wooden spoon to release any browned bits (fond).
- 6
Bring the liquid to a boil, then reduce heat to low, cover the skillet tightly with a lid or heavy foil, and simmer for 18-20 minutes.
- 7
Remove the lid and increase the heat to medium for 3-5 minutes without stirring; listen for a crackling sound which indicates the bottom layer of rice is crisping into a 'socarrat'.
- 8
Garnish with fresh parsley and serve directly from the skillet to preserve the crispy texture.
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