Dirty Rice Recipe

Rinse the long-grain rice under cold water until the runoff is mostly clear to remove excess starch; drain well.

In a medium saucepan, bring 3 cups chicken stock (or water) and 1/2 tsp salt to a gentle boil. Stir in 1 tbsp butter and the rinsed rice.

Reduce heat to low, cover tightly, and simmer for 15–18 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, for 5–10 minutes. Fluff with a fork and set aside.

While rice cooks, heat 1 tbsp vegetable oil in a large skillet or heavy-bottomed sauté pan over medium-high heat.

Add the ground pork and bulk pork sausage (broken up with a spoon). Brown, stirring and breaking up lumps, until mostly cooked through, about 5–7 minutes.

If using chicken livers: add the finely chopped livers to the pan and cook until cooked through and no longer pink, about 3–4 minutes, stirring to combine with the other meats.

Use a slotted spoon to transfer the browned meat mixture to a bowl, leaving about 1–2 tablespoons of fat in the pan. If pan is dry, add an additional 1 tsp oil.

Reduce heat to medium. Add the chopped onion, bell pepper and celery to the pan. Cook, stirring occasionally, until vegetables are softened and starting to brown, 6–8 minutes.

Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to burn the garlic.

Return the cooked meat to the pan with the softened vegetables. Stir to combine and spread the mixture across the pan surface for even heating.

Add 1 tbsp tomato paste and cook, stirring, 1–2 minutes to deepen the flavor. Stir in 1 tsp Worcestershire sauce, 1 tbsp Creole/Cajun seasoning, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp black pepper, 1/4 tsp cayenne pepper, and 1 tsp hot sauce. Mix thoroughly so spices coat the meat and vegetables.

Pour in 1/2 cup chicken stock (use reserved rice cooking liquid if available) to deglaze the pan, scraping up any browned bits. Simmer 2–3 minutes until most of the liquid has evaporated and the mixture is moist but not soupy.

Fold in the cooked, fluffed rice until evenly distributed and 'dirty' (rice will take on color from the meat and spices). Taste and adjust seasoning with salt, additional Creole seasoning, or hot sauce as desired.

Stir in the sliced scallions and chopped parsley, reserving a little parsley for garnish. Cook 1 minute more to combine flavors.

Serve hot, garnished with remaining parsley and additional scallions or hot sauce on the side.