Serves 8
30 min
Cajun Dirty Rice
Recipe GLPR19a1fd6f6e65a1
A classic New Orleans-style dirty rice loaded with seasoned ground pork and chicken livers, aromatic vegetables, and savory spices. This one-skillet dish combines tender rice with the bold flavors of the bayou—a hearty, satisfying main course that comes together in just 30 minutes.
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Ingredients
3 tablespoons vegetable oil
1/2 pound ground pork
1/2 cup chicken livers, finely chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon Cajun seasoning
1 large yellow onion, diced small
2 celery stalks, diced small
2 cloves garlic, minced
1 jalapeño pepper, diced small
1 tablespoon dried oregano
2 teaspoons dried parsley
1/2 bunch green onions, diced
1 1/2 cups chicken stock
1 cup cooked long-grain white rice
Directions
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the ground pork and chopped chicken livers. Cook, stirring frequently, until the pork is no longer pink and the livers are browned throughout, about 5-7 minutes. The internal temperature should reach 165°F.
Sprinkle the Cajun seasoning, kosher salt, and black pepper over the cooked meat. Stir well to distribute the seasonings evenly.
Pour in 1/4 cup of the chicken stock and stir constantly, allowing the liquid to absorb into the meat mixture, about 2-3 minutes.
Add the diced onion, celery, jalapeño, minced garlic, and dried oregano to the skillet. Stir to combine all the vegetables with the meat, cooking until the vegetables begin to soften, about 3-4 minutes.
Add the cooked rice, the remaining 1 1/4 cups of chicken stock, dried parsley, and diced green onions to the skillet. Mix everything together thoroughly.
Continue cooking over medium heat, stirring frequently to prevent the rice from sticking to the bottom of the skillet, until the liquid is absorbed and the rice is heated through, about 3-5 minutes. Taste and adjust seasoning with additional Cajun seasoning or salt if desired.
Transfer to a serving platter or individual bowls and serve hot. This dish pairs wonderfully with sliced kielbasa or andouille sausage on the side.
