Dirty rice is as deep in taste as it is in history and heritage. Brace yourself for this flavor explosion. This Cajun Dirty Rice recipe will transport you down to Louisiana with one bite.
Kickin’ good! This is easy to make and it’s the real deal. Just enough heat to make it really nice.
This dish is just so delicious and comforting.
HOW TO MAKE CAJUN DIRTY RICE
We love the simple ingredients that go into this classic dish.
You can never go wrong with green bell pepper, jalapeno, garlic, onion, bay leaves, and lots of good Cajun spices.
Watch us show you how easy (and fun) it is to make this amazing Cajun Dirty Rice!
CHICKEN LIVERS ARE TRADITIONAL, BUT YOU’D NEVER KNOW IT
We love making this dish as authentic as possible, and pureed chicken livers may sound unappetizing, but they really are not a pronounced flavor at all, and actually, deepen the taste to a rich, but wonderful dish.
Also, make sure you steam your rice perfectly and don’t let it get too dried out.
Then all the other ingredients blend together to make an amazing Cajun Dirty Rice!
DIRTY RICE IS A NEW ORLEANS CLASSIC DISH
The jalapeños and cayenne pepper add some heat, too, so if you prefer, you can pull back the to fit your taste preferences.
Or, on the other end of the heat perspective, you can add more of the flavor enhancers to increase its kick!
Yes! Yes! Yes!
This dish is also beautiful in presentation!
And serve it with your favorite hot sauce, such as Crystals, Louisiana, or Tabasco!
Dirty Rice has a long, challenging history, and comes from a dark place in the United State’s history. But it is steeped in tradition and has found its place in culinary excellence.
And since we’re talking Cajun…here’s another another classic recipe: New Orleans Red Beans and Rice
Now, let’s make this Authentic Cajun Dirty Rice recipe!
Authentic Cajun Dirty Rice
- 3 tbsp vegetable oil
- 4 oz ground pork
- 1/2 cup chicken livers, pureed (about 4 oz)
- 1 1/2 tsp Kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp chili powder
- 1 1/2 cups chicken stock
- 1 small onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 jalapeno, stemmed, seeded and finely chopped
- 1 tbsp oregano, dried
- 3 cups steamed rice (recipe below)
- 1/2 bunch scallions, chopped
- 2 tbsp fresh parsley, chopped
- 1 cup long-grain rice
- 1 1/2 cups water
- 2 bay leaves
- Pinch Kosher salt
- In a large skillet, heat the oil over high heat. Once hot, add the pork and chicken livers and cook, stirring, until browned.
- Add salt, pepper, and chili powder and stir often, but not constantly: The idea is to get the meat to stick to the pan and get a little crusty.
- Add 1/4 cup of the chicken stock and simmer until it has evaporated, allowing the meat mixture to get browned and crusty and stick to the pan once again.
- Add the onion, celery, garlic, jalapeño, and oregano and cook, stirring, until the veggies are nicely browned and crusty and beginning to stick to the pan.
- Add the rice (recipe below), the remaining 1 1/4 cups broth, the scallions, and parsley. Stir until the liquid is absorbed and the rice I heated through.
How to Make Perfectly Steamed Rice
- Combine the rice, water, bay leaves, and salt in a medium pan and bring to a boil over medium-high heat.
- Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 to 20 minutes.
- Remove from the heat, and keep covered for an additional 5 minutes.
- Remove the lid, cool for a few minutes, and then fluff the rice with a fork.