📝 About This Recipe
This quintessential Louisiana comfort food gets its 'dirty' name from the deep, mahogany hue of finely minced chicken livers and ground pork sautéed into white rice. It is a savory masterpiece that balances the earthy richness of offal with the bright, aromatic crunch of the Cajun 'Holy Trinity.' Every bite is a complex symphony of smoky spices and hearty textures that brings the warmth of the French Quarter straight to your kitchen.
🥗 Ingredients
The Meats
- 1/2 pound Ground Pork (high quality, not lean)
- 1/2 pound Chicken Livers (cleaned and very finely minced or pulsed in a processor)
The Holy Trinity & Aromatics
- 1 medium Yellow Onion (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
- 1/2 cup Green Onions (sliced, white and green parts separated)
Grains and Liquids
- 1 1/2 cups Long-Grain White Rice (rinsed until water runs clear)
- 3 cups Chicken Stock (low sodium preferred)
- 2 tablespoons Vegetable Oil (or bacon drippings for extra flavor)
Seasoning Blend
- 1 tablespoon Cajun Seasoning (adjust based on salt content)
- 1 teaspoon Dried Thyme
- 1 piece Bay Leaf
- 1/4 teaspoon Cayenne Pepper (optional for extra heat)
- 1 tablespoon Worcestershire Sauce
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil (or bacon drippings) over medium-high heat until shimmering.
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2
Add the ground pork to the pot. Cook, breaking it up with a wooden spoon, until it is browned and crispy, about 5-7 minutes.
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3
Stir in the finely minced chicken livers. This is the secret to the 'dirty' color. Cook for 3-4 minutes until they are fully browned and integrated with the pork.
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4
Add the diced onion, bell pepper, and celery (the Holy Trinity) to the meat mixture. Sauté for 6-8 minutes until the vegetables are soft and the onions are translucent.
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5
Stir in the minced garlic and the white parts of the green onions. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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6
Add the Cajun seasoning, dried thyme, and cayenne pepper. Stir well to toast the spices for about 30 seconds.
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7
Pour in the rinsed rice. Stir constantly for 2 minutes to coat the rice in the fats and spices; this prevents the rice from becoming mushy later.
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8
Add the chicken stock, Worcestershire sauce, and the bay leaf. Scrape the bottom of the pot to release any flavorful browned bits (fond).
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9
Bring the mixture to a rolling boil, then immediately reduce the heat to low.
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10
Cover the pot with a tight-fitting lid and simmer for 18-20 minutes. Do not lift the lid during this time!
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11
Remove the pot from the heat and let it sit, covered, for another 5 minutes to allow the steam to finish the rice.
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12
Remove the lid, discard the bay leaf, and fluff the rice gently with a fork.
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13
Fold in the green parts of the green onions and adjust seasoning with salt or pepper if needed. Serve hot.
💡 Chef's Tips
If you are hesitant about chicken livers, mince them extremely fine or pulse them in a food processor until they are a paste; they will melt into the sauce and provide flavor without a chunky texture. Always rinse your long-grain rice under cold water until the water is no longer cloudy to ensure distinct, fluffy grains. Use a heavy-bottomed pot like a Dutch oven to ensure even heat distribution and prevent the rice from scorching at the bottom. If your Cajun seasoning is very salty, reduce the amount used initially and add more at the very end after tasting. For a deeper flavor, use homemade dark chicken stock or turkey stock.
🍽️ Serving Suggestions
Serve as a hearty main dish alongside a piece of buttered cornbread. Pair with fried catfish or blackened shrimp for a complete Louisiana feast. Serve with a side of vinegary coleslaw to cut through the richness of the meat. A cold Lager or a crisp Sweet Tea balances the spicy, earthy notes perfectly. Top with a few dashes of your favorite Louisiana-style hot sauce for an extra kick.