Authentic Cajun Dirty Rice
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 people
This recipe comes from famed New Orleans chef Donald Link. It is the real deal.
- 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.