Dirty Rice Louisiana Style

Be the first to rate

(No Ratings Yet)

Loading...

Dirty Rice is a beloved Louisiana Creole staple built on rice simmered with chicken livers, ground pork, and the holy trinity of Cajun cooking. The dark, peppery grains get their signature color and deep savory flavor from browned meats, green onions, and a generous hit of Cajun seasoning. Serve it as a hearty main with hot sauce or as a classic side alongside fried chicken.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 15 gFat
• 6 gSaturated Fat
• 42 gCarbs
• 2 gFiber
• 3 gSugar
• 20 gProtein
• 620 mgSodium
• 420 mgPotassium
• 55 mgCalcium
• 5 mgIron
• 22 mgVitamin C
• 4200 mcgVitamin A

Ingredients

For the rice base

• 1 1/2 cups long-grain white rice
• 3 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

For the meat and vegetables

• 6 oz chicken livers, trimmed and finely chopped
• 8 oz ground pork
• 1 medium yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery ribs, finely diced
• 4 garlic cloves, minced
• 4 green onions, sliced (whites and greens separated)

For the seasoning

• 2 1/2 teaspoons Cajun or Creole seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 2 bay leaves
• 1 teaspoon Worcestershire sauce
• Salt, to taste

Directions

1. Heat butter and olive oil in a heavy Dutch oven over medium-high heat. Add ground pork and cook, breaking it up, until browned and lightly crisped, about 6 minutes; transfer to a plate.
2. In the same pot, add chicken livers and cook, stirring, until browned on the outside but still slightly pink inside, about 3 minutes; transfer to the plate with the pork.
3. Reduce heat to medium. Add onion, bell pepper, and celery to the pot and cook, scraping up the browned bits, until softened, about 6 minutes. Stir in garlic and the white parts of the green onions and cook 1 minute more.
4. Sprinkle in Cajun seasoning, thyme, smoked paprika, cayenne, and black pepper; stir for 30 seconds until fragrant. Return the meats to the pot along with Worcestershire and bay leaves.
5. Add the rice and stir to coat each grain in the seasonings and pan drippings, toasting for about 1 minute. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover tightly, and simmer for 18 minutes without lifting the lid.
6. Remove the pot from heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork, discard bay leaves, and fold in the sliced green onion tops.
7. Taste and adjust salt and pepper. Serve hot with extra hot sauce on the side.

Cook’s Notes

• If chicken livers are not your thing, substitute an equal amount of finely chopped chicken thigh meat, though you will lose some of the classic earthy depth.
• For an even deeper color and flavor, use a splash of beef broth in place of some of the chicken broth.
• Make your own Cajun seasoning by combining 1 tablespoon smoked paprika, 1 teaspoon each garlic powder, onion powder, and dried oregano, plus 1/2 teaspoon each of black pepper, white pepper, and cayenne.
• Dirty rice tastes even better the next day; refrigerate leftovers and reheat with a splash of broth to loosen the grains.
• Serve as a main with a crisp green salad and cornbread, or as a side to blackened fish or fried chicken.

You might also like

Desserts

New Orleans Bread Pudding with Bourbon Sauce

Americas

New Haven Style White Clam Pizza

Americas

Carolina She Crab Soup with Sherry

Desserts

Boston Cream Pie Classic