Sweet Daddy D’s Cajun Dirty Rice
A traditional Cajun/Creole dish which combines browned meats and liver with onions, peppers, Cajun/Creole spices and cooked white rice. It gets it’s “dirty” description from the color of the browned meats and particularly the chicken liver. Dirty Rice is too bold and delicious to label it just a side dish, it is a very popular accompaniment with meats, fowl and seafood. A version of this dish, and there are endless versions, will always be found at family gatherings and holiday celebrations in South Louisiana.
Servings Prep Time
12Servings 30Minutes
Cook Time
57Minutes
Servings Prep Time
12Servings 30Minutes
Cook Time
57Minutes
Ingredients
Instructions
  1. Place chicken livers in water to simmer until tender, about 20 to 30 minutes. Let them cool then give them a rough chop and set aside; reserve the cooking water.
  2. In a dutch oven, melt the bacon grease over medium high heat.
  3. Maintaining a medium high heat, brown the beef and pork in the bacon grease; when the redness is gone (about 5 minutes), add the chopped chicken livers and mix well; cook together for another 5 minutes.
  4. Add the yellow onions, bell peppers and celery to the meats and saute until the onions are starting to brown, about 8 minutes.
  5. Stir in about half the green onions and then the garlic and continue to sauté for a couple of minutes until the garlic is aromatic.
  6. Add the creole seasoning and the Worcestershire sauce and mix well, continuing to sauté.
  7. Add the stock and a little of the reserved water from boiling the chicken livers; mix together well and bring to a high simmer, uncovered, until the liquid is reduced by a little more than half-about, 20 to 30 minutes.
  8. Mix in the cooked rice and blend well to incorporate all the ingredients. Taste and add kosher salt and ground black pepper to taste. Mix in the parsley and remaining green onions and cook on low another few minutes uncovered until all the liquid is absorbed.
  9. Sprinkle some of the reserved green onions on top when served.
Recipe Notes

For this recipe I use a combination of ground chuck (80/20) and ground pork. If you prefer to use one or the other, that’s fine.

The chicken livers are an essential part of Dirty Rice. Many recipes call for using the gizzards also, so that is certainly an option.  Don’t go overboard on the livers because they can certainly take over the flavor profile.  They should be a subtle background flavor, like all the other ingredients.

Remember that most commercial creole seasonings and commercial stocks have high salt content, so make sure that you taste as you cook before you add any more salt.