Cajun-Style Dirty Rice
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This flavorful recipe gets its name from the “dirty” appearance of the rice.
Hands-on: 45 minutesTotal: 1 hour
- ¾ lb. chicken gizzards
- 3½ cups hot chicken broth
- ½ lb. lean ground pork
- 6 Tbsp. butter, divided
- ½ cup chopped yellow onion
- ½ cup chopped green onion
- ¾ cup chopped celery
- ½ cup chopped red bell pepper
- 3 cloves garlic, peeled and minced
- 2 tsp. Creole seasoning
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ⅛ tsp. ground cayenne pepper
- 1½ cups long-grain white rice
- ½ lb. chicken livers, diced
- Combine chicken gizzards and broth in a large saucepan. Bring to a boil over high heat; reduce heat to low and simmer for about 30 minutes. With a slotted spoon, remove gizzards and mince. Reserve broth.
- Combine minced gizzards with pork in a large, heavy skillet over medium-high heat. Cook mixture, stirring and breaking up pork, until pork is no longer pink.
- Reduce heat to medium; add 4 tablespoons butter, yellow onion, green onion, celery, and bell pepper to the skillet. Cook for about 5 minutes until tender. Add garlic, Creole seasoning, salt, black pepper, and cayenne and cook for about 30 seconds.
- Add reserved broth and rice to the skillet. Increase heat to high and bring to a boil, stirring occasionally. Reduce heat to low; cover and simmer for 15 minutes or until rice is tender.
- In a small skillet over medium heat; melt remaining 2 tablespoons butter. Cook diced chicken livers for about 3–4 minutes. Toss with rice. Cover and let rice sit for 10 minutes. Remove cover and fluff with a fork just before serving.