📝 About This Recipe
This soulful side dish takes the deep, savory essence of traditional Cajun Dirty Rice and reimagines it with sweet, charred kernels of corn. Featuring the 'Holy Trinity' of aromatics and a rich base of seasoned ground meat, every bite is a celebration of Louisiana's bold flavor profile. It is the ultimate comfort food accompaniment, offering a smoky, spicy, and slightly sweet experience that elevates any Southern meal.
🥗 Ingredients
The Meat Base
- 1/2 pound Ground Pork (can substitute with ground beef or bulk breakfast sausage)
- 2 ounces Chicken Livers (finely minced; provides the authentic 'dirty' depth)
The Veggies and Corn
- 4 cups Corn Kernels (fresh off the cob preferred, or thawed frozen corn)
- 1 medium Yellow Onion (finely diced)
- 1 small Green Bell Pepper (finely diced)
- 2 stalks Celery (finely diced)
- 3 cloves Garlic (minced)
Seasonings and Liquids
- 1.5 tablespoons Cajun Seasoning (adjust based on salt preference)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Thyme
- 1 tablespoon Worcestershire Sauce
- 1/4 cup Chicken Stock (to deglaze the pan)
- 2 tablespoons Unsalted Butter
For Garnish
- 3 stalks Green Onions (thinly sliced)
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the ground pork and minced chicken livers.
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2
Cook the meat, breaking it up with a wooden spoon into very fine crumbles, until browned and slightly crispy (about 6-8 minutes). The liver should practically melt into the pork.
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3
Using a slotted spoon, remove the meat from the skillet and set aside, leaving the rendered fat in the pan. If there isn't enough fat, add a tablespoon of oil.
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4
Add the corn kernels to the hot skillet. Spread them out and let them sit undisturbed for 2-3 minutes to achieve a golden-brown char.
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5
Stir the corn and cook for another 2 minutes, then push the corn to the outer edges of the skillet.
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6
Add the 'Holy Trinity' (onion, bell pepper, and celery) into the center of the pan. Sauté for 4-5 minutes until the onions are translucent.
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7
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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8
Add the browned meat back into the skillet with the vegetables and corn. Mix thoroughly to combine.
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9
Sprinkle the Cajun seasoning, smoked paprika, and dried thyme over the mixture. Stir well to coat every kernel in the spices.
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10
Pour in the Worcestershire sauce and chicken stock. Scrape the bottom of the pan with your spoon to release all those flavorful browned bits (the fond).
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11
Add the 2 tablespoons of butter and stir until melted and the corn looks glossy and well-coated.
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12
Reduce heat to low and simmer for 2-3 minutes until the liquid has mostly reduced, binding the flavors together.
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13
Taste and adjust seasoning; add a pinch more salt or a dash of hot sauce if you want more kick.
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14
Remove from heat and fold in the sliced green onions and fresh parsley.
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15
Transfer to a warm serving bowl and serve immediately while the flavors are vibrant.
💡 Chef's Tips
For the most authentic flavor, don't skip the chicken livers; they provide the earthy 'dirty' taste that defines this cuisine. If using frozen corn, ensure it is completely thawed and patted dry to get a proper char in the skillet. Use a cast-iron skillet if possible; it retains heat better and creates the beautiful caramelized crust on the corn. Watch the salt content of your Cajun seasoning—some brands are very salty, so taste as you go before adding extra. If you want a vegetarian version, swap the meat for finely chopped mushrooms and use vegetable stock and butter.
🍽️ Serving Suggestions
Pairs beautifully with blackened catfish or red snapper. Serve alongside slow-cooked BBQ pork ribs for a smoky Southern feast. Excellent as a topping for a savory grit bowl or inside a breakfast omelet. Enjoy with a cold glass of sweet tea or a crisp Louisiana lager. Add a side of buttery cornbread to round out the meal.