📝 About This Recipe
A cornerstone of Cajun country cooking, this 'Dirty Rice' gets its name and soul-satisfying depth from finely minced chicken livers and ground meat that 'dirty' the white rice with rich, savory flavor. This version balances the earthy notes of the offal with the brightness of the 'Holy Trinity'—onions, bell peppers, and celery—and a bold kick of Creole spices. It is a rustic, aromatic masterpiece that transforms humble ingredients into a celebratory side dish or a hearty main course.
🥗 Ingredients
The Meat Base
- 1/2 pound Ground Pork (high quality, not extra lean)
- 1/2 pound Ground Beef (80/20 blend for flavor)
- 1/2 pound Chicken Livers (cleaned and very finely minced or pulsed in a food processor)
The Holy Trinity and Aromatics
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (finely diced)
- 2 stalks Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Vegetable Oil (or bacon drippings for extra flavor)
Rice and Liquid
- 2 cups Long-Grain White Rice (uncooked)
- 3 1/2 cups Beef or Chicken Stock (low sodium preferred)
Seasonings and Garnish
- 1 tablespoon Creole Seasoning (such as Tony Chachere's or Zatarain's)
- 1 teaspoon Dried Thyme
- 1 piece Bay Leaf (whole)
- 1 tablespoon Worcestershire Sauce
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 cup Green Onions (sliced thinly)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Begin by cleaning the chicken livers, removing any connective tissue, and mincing them until they are almost a paste. This ensures they melt into the dish, providing richness without large chunks.
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2
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil (or bacon drippings) over medium-high heat.
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3
Add the ground pork and ground beef to the pot. Cook, breaking the meat apart with a wooden spoon until it is browned and crumbly, about 6-8 minutes.
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4
Stir in the minced chicken livers. Cook for another 5 minutes, stirring frequently, until the livers have browned and integrated with the other meats.
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5
Add the onion, bell pepper, and celery (the Trinity) to the meat mixture. Sauté for 8-10 minutes until the vegetables are soft and the onions are translucent.
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6
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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7
Add the Creole seasoning, dried thyme, cayenne pepper, and the bay leaf. Stir well to toast the spices for about 30 seconds.
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8
Add the uncooked rice to the pot. Stir for 2-3 minutes to 'toast' the grains; they should become slightly translucent and coated in the rendered fat and juices.
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9
Pour in the stock and the Worcestershire sauce. Use your spoon to scrape any browned bits (fond) off the bottom of the pot—that's where the flavor lives!
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10
Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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11
Simmer undisturbed for 18-20 minutes, or until the liquid is fully absorbed and the rice is tender.
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12
Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the steam to finish the rice perfectly.
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13
Remove the bay leaf. Use a fork to gently fluff the rice, incorporating the meat and vegetables evenly throughout.
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14
Stir in the chopped green onions and fresh parsley just before serving to add a pop of color and freshness.
💡 Chef's Tips
If you are hesitant about chicken livers, don't skip them! Mincing them finely ensures they dissolve into a savory paste that provides the authentic 'dirty' flavor without a metallic taste. For the best texture, use long-grain rice; short-grain or jasmine rice can become too sticky for this specific preparation. If your Creole seasoning contains salt (most do), taste the dish before adding any extra salt to avoid over-seasoning. To make this a 'Rice Dressing' (often served at holidays), you can add a bit more stock at the end for a moister, slightly clumpy consistency. Leftovers are even better the next day as the spices have more time to meld; just reheat with a splash of water or stock.
🍽️ Serving Suggestions
Serve as a side dish to blackened catfish or fried chicken for a true Louisiana feast. Pair with a cold glass of sweetened iced tea or a crisp Abita amber lager. Serve alongside a bowl of seafood gumbo for the ultimate Cajun comfort meal. Top with a few dashes of your favorite Louisiana-style hot sauce for extra vinegar-based heat. Accompany with a side of smothered green beans or a simple vinegar-based coleslaw.