Authentic Cajun Dirty Rice
Cajun Dirty Rice is a rustic, deeply flavorful staple of Louisiana home cooking. It gets its “dirty” name from the finely minced meats—traditionally a mix of ground pork and chicken livers—that darken the rice and infuse every grain with a savory, mineral richness.
If you aren’t a fan of organ meats, don’t worry—you can substitute the livers with more ground pork or beef, but the liver is what provides that authentic “bayou” depth.
Prep time: 15 mins | Cook time: 30 mins
1. The Ingredients
The “Dirty” Meats:
1 lb Ground pork or breakfast sausage.
½ lb Chicken livers (finely minced or pulsed in a food processor).
The Rice: 4 cups Cooked long-grain white rice (day-old rice works best!).
The Holy Trinity: 1 medium onion, 1 green bell pepper, and 2 stalks celery (all finely diced).
The Liquid Gold: 1 cup Chicken or beef broth.
The Aromatics:
3 cloves Garlic (minced).
2 tsp Cajun/Creole seasoning (like Slap Ya Mama or Tony Chachere’s).
1 tsp Dried thyme and 1 bay leaf.
The Finish: A big handful of chopped fresh parsley and sliced green onions.
2. Step-by-Step Instructions
Continued On Next Page
ADVERTISEMENT
