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The Spruce / Diana Chistruga
Nutritional Guidelines (per serving) | |
---|---|
559 | Calories |
27g | Fat |
34g | Carbs |
42g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 559 |
% Daily Value* | |
Total Fat 27g | 35% |
Saturated Fat 11g | 53% |
Cholesterol 135mg | 45% |
Sodium 1349mg | 59% |
Total Carbohydrate 34g | 13% |
Dietary Fiber 3g | 9% |
Protein 42g | |
Calcium 92mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Dirty rice is a classic Cajun dish (sometimes simply called Cajun rice) that is typically made with chicken livers and/or gizzards and ground meat. The variety of meats and spices give the rice its signature "dirty" look (hence the name). It's a flavorful dish that needs little accompaniment; try serving a fresh green salad or mustard coleslaw on the side.
This version is made with ground pork or ground sausage, but feel free to substitute ground chicken, turkey, or ground beef for the pork. Long-grained white rice is traditional and is used in this recipe. If you use brown rice or wild rice, the cook time will increase greatly. Serve with extra hot sauce for spice lovers.
Ingredients
- 3 1/2 cups chicken broth (or beef broth)
- 3/4 pound chicken gizzards
- 2 tablespoons bacon drippings (or oil)
- 4 tablespoons butter (divided)
- 1/2 pound ground pork (or pork sausage)
- 1/2 cup onions (chopped)
- 1/2 cup celery (chopped)
- 1/2 cup green bell pepper (chopped, or a combination of red and green)
- 2 cloves garlic (minced)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (or a dash of Tabasco sauce)
- 1 1/2 cups long-grain white rice
- 1/2 pound chicken livers (minced)
Steps to Make It
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Gather the ingredients.
The Spruce / Diana Chistruga
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In a large saucepan over high heat, bring the chicken or beef broth to a boil.
The Spruce / Diana Chistruga
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Add the chicken gizzards to the broth and reduce heat to low; simmer the gizzards for 30 minutes.
The Spruce / Diana Chistruga
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Remove with a slotted spoon and grind them or chop them very finely. Reserve the broth.
The Spruce / Diana Chistruga
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Add the drippings or oil and 2 tablespoons of the butter to a Dutch oven or flameproof casserole over medium heat. When the oil and butter mixture is hot, add the ground pork and ground or chopped gizzards.
The Spruce / Diana Chistruga
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Cook, stirring frequently until browned.
The Spruce / Diana Chistruga
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Lower the heat. Add the onions, celery, bell pepper, garlic, salt, pepper, paprika, and cayenne. Stir and continue cooking until the vegetables are tender—about 5 to 7 minutes.
The Spruce / Diana Chistruga
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Add the rice and reserved broth and then quickly bring to a boil. Preheat the oven to 250 F.
The Spruce / Diana Chistruga
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Stir, cover, and reduce the heat to low. Simmer for 15 minutes, or until the rice is tender.
The Spruce / Diana Chistruga
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Sauté minced chicken livers in the remaining 2 tablespoons of butter for 3 minutes.
The Spruce / Diana Chistruga
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Toss the minced chicken livers with the rice, taste for seasoning, and adjust with more salt and pepper, as needed.
The Spruce / Diana Chistruga
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Cover the pan or casserole and place it in the preheated oven for 10 minutes.
The Spruce / Diana Chistruga
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Fluff with a fork. Serve and enjoy!
The Spruce / Diana Chistruga
Recipe Variations
- Replace the ground pork with ground sausage, ground beef, or ground turkey thighs.
- Omit the gizzards and increase the ground pork or sausage to 1 pound and the chicken livers to 3/4 to 1 pound.Â
- Add 3 to 4 tablespoons of fresh chopped parsley to the finished dish.
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