Traditional Cajun Dirty Rice
The authentic classic using chicken livers and gizzards for deep, earthy flavor.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1/2 pound Ground pork
- 1/4 pound Chicken livers, finely minced
- 1/4 pound Chicken gizzards, finely minced
- 1 1/2 cups Long-grain white rice, uncooked
- 3 cups Chicken broth
- 1 large Yellow onion, finely diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic, minced
- 1 1/2 tablespoons Cajun seasoning (salt-free)
- 2 tablespoons Vegetable oil
- 1/4 cup Fresh parsley, chopped(optional)
Instructions
- 1
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
- 2
Add the ground pork, minced chicken livers, and minced gizzards to the pot, browning them thoroughly until the meat is dark and slightly crispy.
- 3
Add the 'Holy Trinity' (onion, bell pepper, and celery) to the meat mixture and sauté until the vegetables are soft and translucent, about 8 minutes.
- 4
Stir in the minced garlic and Cajun seasoning, cooking for another 2 minutes until fragrant.
- 5
Add the uncooked rice to the pot, stirring constantly for 3 minutes to toast the grains and coat them in the rendered fat.
- 6
Pour in the chicken broth and bring the mixture to a rolling boil, scraping the bottom of the pot to release any browned bits (fond).
- 7
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes until the liquid is fully absorbed and the rice is tender.
- 8
Remove from heat and let the rice sit covered for 5 minutes, then fluff with a fork and stir in the fresh parsley before serving.
Ratings & Reviews
No ratings yet
