Dirty Rice Recipe

Cook rice

Rinse 1.5 cups long-grain white rice under cold water until the water runs clear. In a medium saucepan bring 3 cups chicken broth, 1 tablespoon butter, and 1/2 teaspoon salt to a boil. Add the rinsed rice, stir once, reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered for 10 minutes, then fluff with a fork.

Brown sausage and pork

While rice cooks, heat 1 tablespoon vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Add 8 oz diced andouille sausage and cook 3–4 minutes until browned and some fat renders. Transfer half the sausage to a bowl and set aside (this keeps texture contrast). Add 6 oz ground pork (and 3 oz minced chicken livers if using) to the pan. Break meat up with a spatula and cook 5–7 minutes until browned and no longer pink. Drain excess fat if there's an inch of fat; leave a tablespoon for flavor.

Softening vegetables

Lower heat to medium. Add the finely diced onion (1 cup), green bell pepper (1/2 cup), and celery (1/2 cup) to the pan with browned meat. Sauté 6–8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Combine sausage back

Return the reserved browned sausage to the pan and stir to combine with the vegetables and meat so flavors meld for 1–2 minutes.

Sprinkle in 1 teaspoon paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne (adjust to heat preference), 1/2 teaspoon black pepper and 1 teaspoon Creole/Cajun seasoning if using. Stir to coat the meat and vegetables and cook 1 minute to bloom the spices. Add 1 teaspoon Worcestershire sauce and stir.

Reduce heat to low and add the cooked, fluffed rice to the skillet. Gently fold the rice into the meat-vegetable mixture until thoroughly combined, taking care not to mash the rice. Taste and adjust seasoning with additional salt, Creole seasoning, or hot sauce as desired. If mixture seems dry, add up to 2 tablespoons chicken broth to loosen it.

Stir in 2 tablespoons chopped fresh parsley, 3 sliced scallions, 1 teaspoon hot sauce (optional) and 1/2 teaspoon lemon juice (optional) for brightness. Cook another 1–2 minutes over low heat to marry flavors.

Serve hot. Garnish with extra scallions and parsley if desired.