Cajun Dirty Rice
- 20m Prep Time
- 40m Cook Time
- 1h 0mReady In
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6 to 8 servings If you cannot find or do not want to add chicken gizzards, omit and add 12 ounces coarsely chopped mushrooms with the onions, celery, and pepper. To omit the liver as well, use 12 ounces mushrooms and 1 pound ground pork, sausage, or tasso ham.
Ingredients
- 1 pound chicken gizzards
- 2 tablespoons vegetable oil
- ½ pound chicken livers, rinsed and patted dry
- ½ pound ground pork, bulk sausage, chopped andouille sausage, or chopped tasso ham
- 1 medium onion, chopped
- 1 celery rib, chopped
- ½ green bell pepper or 3 to 5 jalapeños, seeded and chopped
- 5 garlic cloves, chopped
- 2 teaspoons dried thyme
- 1 teaspoon salt
- (¼ to ½ teaspoon cayenne pepper, to taste)
- 3 cups chicken stock or broth, pork stock, or water
- 1½ cups long-grain white rice
- 4 green onions, thinly sliced
- ½ cup finely chopped parsley
- Hot sauce
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 pound chicken gizzards
- 2 tablespoons vegetable oil
- ½ pound chicken livers, rinsed and patted dry
- ½ pound ground pork, bulk sausage, chopped andouille sausage, or chopped tasso ham
- 1 medium onion, chopped
- 1 celery rib, chopped
- ½ green bell pepper or 3 to 5 jalapeños, seeded and chopped
- 5 garlic cloves, chopped
- 2 teaspoons dried thyme
- 1 teaspoon salt
- (¼ to ½ teaspoon cayenne pepper, to taste)
- 3 cups chicken stock or broth, pork stock, or water
- 1½ cups long-grain white rice
- 4 green onions, thinly sliced
- ½ cup finely chopped parsley
- Hot sauce
Let's Cook
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Step 1.
Prepare for cooking and pat dry: 1 pound chicken gizzards
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Step 2.
Heat in a Dutch oven or large saucepan over medium heat: 2 tablespoons vegetable oil
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Step 3.
Add the gizzards and brown on all sides, about 10 minutes. Transfer to a plate. Add to the pot and brown, turning once, about 8 minutes: ½ pound chicken livers, rinsed and patted dry
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Step 4.
Set aside with the cooked gizzards. Add to the pot: ½ pound ground pork, bulk sausage, chopped andouille sausage, or chopped tasso ham
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Step 5.
Break up the meat with a spoon, and cook until browned, about 6 minutes. Stir in: 1 medium onion, chopped; 1 celery rib, chopped; ½ green bell pepper or 3 to 5 jalapeños, seeded and chopped
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Step 6.
Cook until softened, about 5 minutes, scraping any browned bits off the bottom of the pot.
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Step 7.
Finely chop the gizzards and liver and return them to the pot, along with: 5 garlic cloves, chopped; 2 teaspoons dried thyme; 1 teaspoon salt; (¼ to ½ teaspoon cayenne pepper, to taste)
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Step 8.
Cook, stirring occasionally, for another 3 minutes. Add: 3 cups chicken stock or broth, pork stock, or water; 1½ cups long-grain white rice
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Step 9.
Stir, bring to a boil, then reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, about 15 minutes. Let stand off the heat for 5 minutes. Stir in: 4 green onions, thinly sliced; ½ cup finely chopped parsley
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Step 10.
Serve with: Hot sauce