Pork Dirty Rice Recipe

Cook rice

Rinse the rice under cold water until the water runs clear. In a medium saucepan combine rinsed rice and 4 cups chicken broth. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered for 10 minutes; fluff with a fork.

Prepare aromatics

While rice cooks, heat 2 tbs vegetable oil and 1 tbs butter in a large heavy skillet over medium-high heat. Add diced onion, celery and green bell pepper. Sauté 6–8 minutes until vegetables are softened and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Brown meats

Push vegetables to the side and add ground pork to the skillet. Cook, breaking up with a spoon, until pork is browned, about 6–8 minutes. Add diced tasso ham and chopped chicken livers (if using). Continue to cook until livers are cooked through and tasso is beginning to crisp, about 4 minutes.

Season base

Stir in 1 tbs tomato paste, 1 tsp Worcestershire sauce, 1 tsp paprika, 1 tsp cayenne, 1 tsp dried thyme, 1 tsp salt and 1/2 tsp black pepper. Cook 1–2 minutes to bloom the spices and incorporate the tomato paste.

Combine with rice

Add the cooked rice to the skillet with the meat and vegetable mixture. Fold gently to combine, breaking up any rice clumps. If mixture seems dry, add up to 1/4 cup reserved chicken broth or water to moisten. Taste and adjust seasoning with additional salt, pepper, or cayenne as desired.

Cook shrimp (optional)

If using shrimp mixed into the rice: heat a small splash of oil in a separate pan over medium-high heat. Season chopped shrimp with a pinch of salt and cook 1–2 minutes per side until just opaque. Fold cooked shrimp into the rice at the end. Alternatively, reserve shrimp as a garnish on top.

Warm sauce: In a small saucepan combine 1/2 cup sauce piquant and 1/4 cup chicken stock. Warm over low heat until simmering gently. Taste and add up to 1 tsp hot sauce if you want extra heat. Keep warm until serving.

Make parsley oil: In a blender or small food processor combine 1 cup packed parsley, 1/2 cup olive oil, 1 tsp lemon juice and 1/4 tsp salt. Blitz until smooth and bright green, about 15–30 seconds. Strain through a fine sieve if you prefer a clear oil. Reserve in a small pitcher.

Prepare rolls: If desired, split the french rolls and lightly toast in the oven at 375°F (190°C) for 5–7 minutes until crisped.

Plate: Spoon generous portions of the pork dirty rice into each roll or onto plates beside the split roll. Drizzle 1–2 tbs warm sauce piquant over each portion of rice, then finish with a 1–2 tbs drizzle of parsley oil per serving.

Garnish: Sprinkle chopped fresh parsley and sliced green onions over the top. Serve with lemon wedges on the side to squeeze over shrimp or rice if desired.