CAJUN DIRTY RICE RECIPE
The first time I had dirty rice was at Popeyes. I know, I know. The thing is, Popeyes were everywhere in New Orleans and it was just easy to order from there. Also, don’t come at me, but it’s my favorite fried chicken. There, I said it.
Coming from an Asian household, eating rice every day was nothing unusual. So dirty rice (Popeyes calls it Cajun Rice) was just down our alley. I later learned how to make it and was completely shocked that chicken gizzards and liver were used instead of ground meat in the original cooking.
I have to admit, this is not something I make a lot. I only make it during the holidays, especially Thanksgiving, and this year is no different. This can also be made any day of the week and pairs well with pork chops and fried chicken, of course.
THE HISTORY OF DIRTY RICE
Like a lot of Southern traditional dishes, Dirty Rice can be traced back to the days of slavery. These stories are always the same—there were a lot of people to feed, there were leftover scraps, and people made use of them and created the dishes that we enjoy today.
Dirty Rice is no different. It can be traced back to the plantation days of Louisiana. Because rice was planted at the plantation, it was plentiful. The original dirty rice was cooked with chicken livers, gizzards, hearts, and kidneys as those were usually thrown out.
Later on, it was replaced with more expensive meats like ground beef and chicken. I still prefer to use organ meats as it’s more savory than ground beef. This recipe uses organ meats but you can replace them with ground beef, pork, or chicken. You can even use andouille sausage or any sausage of choice.
The Recipe
Learn how to make Cajun Dirty Rice by following this easy Cajun Dirty Rice recipe:
WHAT YOU WILL NEED:
Seasoning Mix
- 2 teaspoons Cayenne pepper
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1 1/4 teaspoons sweet paprika
- 1 teaspoon dry mustard
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano leaves
The Rice
- 2 tablespoons chicken fat or vegetable oil
- 1/2 pound chicken gizzards, ground
- 1/4 pound ground pork
- 2 bay leaves
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell peppers
- 2 teaspoons minced garlic
- 2 tablespoons unsalted butter
- 2 cups chicken stock
- 1/3 pound chicken livers, ground
- 3/4 uncooked rice (parboiled preferred)
Step 1:
Combine the seasoning mix ingredients in a small bowl and set aside.
Step 2:
Place the chicken fat or vegetable oil, gizzards, pork, and bay leaves in a large skillet over high heat. Cook until the meat is thoroughly browned, about 6 minutes, stirring occasionally.
Step 3:
Stir in the seasoning mix, then add the onions, celery, bell peppers, and garlic. Mix to combine and scrape the bottom of the pan. Add the butter and stir until melted. Reduce the heat to medium and cook for 8 minutes, stirring constantly and scraping the bottom of the pan. If you’re not using a heavy-bottomed skillet, the mixture will stick to the pan a lot).sary.
Step 4:
Add the stock and stir scrape the bottom, making sure to get any bits left. Cook for another 8 minutes over high heat, stirring once.
Step 5:
Add the chicken livers and cook for 2 minutes. Add the rice and combine well. Cover the pan and turn the heat to very low. Cook for 5 minutes.
Step 6:
Remove from heat and leave covered until the rice is tender, about 10 minutes. The rice is finished this way so as not to overcook the livers and to preserve their delicate flavors. Remove the bay leaves and serve immediately.
VARIATIONS
Instead of using organ meats, you can substitute and use ground pork, beef, or chicken. A combination of all would be great too. You can also use sausages in the casing. Remove the meat from the casing and break up the meat in the pan. You will need a total of 2 pounds of ground meat.
This would be an excellent Thanksgiving side dish along with my Southern Greens, Mirliton Casserole, and Sweet Potato Souffle.
Authentic Cajun Dirty Rice
[stars_rating_avg]Ingredients
2 teaspoons Cayenne Pepper
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/4 teaspoons sweet paprika
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
2 tablespoon chicken fat or vegetable oil
1/2 pound chicken gizzards, ground
1/4 pound ground pork
2 bay leaves
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell peppers
2 teaspoons minced garlic
2 tablespoons unsalted butter
2 cups chicken stock or pork stock
1/3 pound chicken livers, ground
3/4 cup rice (preferably parboiled rice)
Instructions
Combine the seasoning mix ingredients in a small bowl and set aside.
Place the vegetable oil or chicken fat, gizzards, pork, and bay leaves in a large skillet over high heat. Cook until meat is thoroughly browned, about 6 minutes, stirring occasionally.
Stir in the seasoning mix, then add the onions, celery, bell peppers, and garlic. Stir to combine, scraping the bottom of the pan.
Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping the pan bottom well. If you’re not using a heavy-bottomed skillet, the mixture will probably stick a lot.
Add the stock and stir until the mixture sticking to the pan bottom comes loose. Cook for 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook for about 2 minutes.
Add the rice and stir thoroughly. Cover the pan and turn the heat to very low, cooking for 5 minutes.
Remove from heat and leave covered until rice is tendered about 10 minutes*. Remove bay leaves and serve immediately.
Notes
*The rice is finished this way so as not to overcook the livers and to preserve the delicate flavor.
*Ground beef, pork, or chicken can used in place of organ meats. Andouille sausages or any sausage in a case can be used as well. Make sure you have two pounds total of ground meats.
Nutrition Facts
Calories
325.46
Fat
16.34 g
Sat. Fat
5.69 g
Carbs
24.86 g
Fiber
1.32 g
Net carbs
23.55 g
Sugar
2.31 g
Protein
18.94 g
Sodium
783.75 mg
Cholesterol
215.42 mg
