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.
- 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
- 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.
- Add the onions, green peppers, celery, garlic, Creole seasoning, salt, black pepper and bay leaves and cook for about 5 minutes, stirring frequently.
- Pour the stock into the pan and give it a good stir. Bring to a boil and simmer for 5 minutes or so.
- Add the rice to the mixture and stir well. Continue to cook until the rice is heated through, about another 5 minutes.
- Remove the bay leaves, stir in the minced parsley and serve.
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