Scheff’s Table

Cajun-Creole Dirty Rice Easy Recipe

One of my favorite side dishes is a Cajun-Creole concoction called “Dirty Rice.” It begins with the holy trinity of Louisiana cooking – celery, onion & green pepper – and the rice gets its “dirty” color from being cooked in broth with chicken, beef, pork, or whatever protein you choose. I like to make my…

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One of my favorite side dishes is a Cajun-Creole concoction called “Dirty Rice.” It begins with the holy trinity of Louisiana cooking – celery, onion & green pepper – and the rice gets its “dirty” color from being cooked in broth with chicken, beef, pork, or whatever protein you choose. I like to make my dirty rice with a combination of chicken livers and ground pork.

Ingredients

  • 2 Tbs. vegetable oil
  • 1 lb. chicken livers, finely minced (I use a mini food processor)
  • ½ lb. ground pork or pork sausage, crumbled
  • ¾ cup minced green bell pepper (or substitute jalapeños for a spicier dish)
  • 1 cup minced onion 
  • ¼ cup minced celery
  • 1 Tbs. minced garlic
  • 1 Tbs. Creole spice seasoning
  • 1 tsp. Salt
  • 1 tsp. Freshly ground black pepper
  • 2 cups chicken or beef stock
  • 3 bay leaves
  • 5-6 cups cooked white rice
  • ¼ cup minced fresh parsley

Method

  1. In a large, deep skillet heat the vegetable oil over medium-high heat. Add the chicken livers and pork and cook, stirring frequently, until the meats are browned, 5-6 minutes.
  2. Add the onions, green peppers, celery, garlic, Creole seasoning, salt, black pepper and bay leaves and cook for about 5 minutes, stirring frequently.
  3. Pour the stock into the pan and give it a good stir. Bring to a boil and simmer for 5 minutes or so.
  4. Add the rice to the mixture and stir well. Continue to cook until the rice is heated through, about another 5 minutes.
  5. Remove the bay leaves, stir in the minced parsley and serve.

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