📝 About This Recipe
This quintessential Cajun side dish gets its 'dirty' name from the finely minced chicken livers and ground meat that speckle the rice with deep, savory flavor. Rooted in the rural kitchens of Louisiana, it transforms humble white rice into a complex masterpiece of aromatics, spices, and the 'Holy Trinity' of vegetables. It is a soul-warming, umami-packed staple that brings the rustic elegance of the bayou straight to your dinner table.
🥗 Ingredients
The Meat Base
- 1/2 pound Ground Pork (high quality, not lean)
- 4-6 ounces Chicken Livers (cleaned and very finely minced into a paste)
- 2 tablespoons Vegetable Oil (or lard for extra authenticity)
The Holy Trinity & Aromatics
- 1 medium Yellow Onion (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 2 stalks Celery (finely diced)
- 3 cloves Garlic (minced)
Rice and Liquid
- 2 cups Long-Grain White Rice (uncooked)
- 3 1/2 cups Beef or Chicken Stock (low sodium preferred)
Seasoning & Finish
- 1 tablespoon Cajun Seasoning (salt-free preferred to control saltiness)
- 1/2 teaspoon Dried Thyme
- 1 piece Bay Leaf (whole)
- 1 tablespoon Worcestershire Sauce
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
- to taste Salt and Black Pepper
👨🍳 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 is the secret to the 'dirty' look and rich flavor.
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2
In a large, heavy-bottomed Dutch oven or deep skillet, heat the vegetable oil over medium-high heat until shimmering.
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3
Add the ground pork to the pot. Cook, breaking it up with a wooden spoon, until it is browned and slightly crispy. Do not drain the fat!
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4
Stir in the minced chicken livers. Cook for 3-4 minutes until they have browned and incorporated into the pork. The mixture should look dark and crumbly.
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5
Add the 'Holy Trinity': the diced onion, bell pepper, and celery. Sauté for about 6-8 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 uncooked long-grain rice to the pot. Stir constantly for 2-3 minutes to toast the rice grains; they should become slightly opaque and coated in the flavorful oils.
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8
Pour in the stock and Worcestershire sauce. Add the Cajun seasoning, dried thyme, and the bay leaf. Stir once to combine.
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9
Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer undisturbed for 18-20 minutes. Do not lift the lid! This ensures the rice steams perfectly and stays fluffy.
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11
Remove the pot from the heat and let it sit, still covered, for 5 minutes. This allows the moisture to redistribute.
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12
Remove the lid and discard the bay leaf. Use a fork to gently fluff the rice, incorporating the meat and vegetables evenly.
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13
Fold in the sliced green onions and fresh parsley. Taste and adjust seasoning with salt, pepper, or an extra dash of Cajun spice if desired.
💡 Chef's Tips
Even if you aren't a fan of organ meats, don't skip the chicken livers; they melt into the sauce and provide the essential depth that defines this dish. For the fluffiest rice, rinse your dry rice in a fine-mesh strainer until the water runs clear before adding it to the pot to remove excess starch. If the rice is too dry after the cooking time, add 2 tablespoons of warm stock and cover for 5 more minutes. Use a cast-iron Dutch oven if possible; it retains heat evenly and helps develop a beautiful crust on the bottom (the 'socarrat' of the South). Always use a 'Holy Trinity' ratio of 2 parts onion to 1 part bell pepper and 1 part celery for the most authentic flavor profile.
🍽️ Serving Suggestions
Serve alongside Blackened Catfish or Redfish for a classic Louisiana seafood feast. Pairs beautifully with Smothered Pork Chops and a side of garlicky collard greens. Excellent as a stuffing for roast bell peppers or even a Thanksgiving turkey. Enjoy with a cold glass of sweet tea or a crisp, light lager to cut through the rich spices. Top with a few dashes of your favorite Louisiana-style hot sauce for an extra kick.