Dinner · 40 min · cajun

Dirty Rice

This is the kind of Cajun dinner you’ll make on repeat — ground pork and chicken livers, 40 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Ground pork
• 8 oz Chicken livers
• 2 cups Long-grain rice
• 1 Yellow onion
• 1 Bell pepper
• 2 ribs Celery
• 4 cloves Garlic
• 3 cups Chicken stock
• 2 tbsp Cajun seasoning
• 1 Bay leaf
• 4 Scallions

Steps

1. Brown the ground pork in a heavy pot over medium-high heat, breaking it up, until well browned, about 8 minutes. Scoop out, leaving the fat.
2. Finely mince the chicken livers and cook them in the same fat 4 minutes, mashing with a spoon until they dissolve into the drippings. This is the old-school flavor base; do not skip it.
3. Add the onion, bell pepper, celery, and garlic; cook 8 minutes until soft. Stir in the Cajun seasoning and bay leaf.
4. Add the rice, stirring 2 minutes to coat, then pour in the stock and return the pork to the pot. Cover and cook on low 20 minutes without peeking.
5. Rest 5 minutes, remove the bay leaf, and fluff with a fork, mixing the meat through evenly. Finish with scallions.

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