Dirty, Dirty Rice


  • 1 tablespoon vegetable oil
  • 6 ounces boneless pork shoulder, diced
  • 1yellow onion, diced
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • 1andouille sausage, diced, or to taste
  • 8 ounces chicken livers, minced
  • 2 cups long-grain rice
  • 2 teaspoons kosher salt, or to taste
  • 4 cups chicken broth
  • 1bay leaf
  • 1 dash Worcestershire sauce
  • ¼ cup sliced green onions
  • ¼ cup chopped Italian parsley
  • Directions

  • Step 1

    Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.


  • Step 2

    Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.

  • Step 3

    Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.

  • Chef's Notes:

    Substitute bell peppers with jalapeno if desired.

    Both fresh and dried garlic will work here.

    Use any broth you prefer.

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