Dirty Rice Recipe

Rinse and cook rice

Rinse 1.5 cups long-grain white rice under cold water until runoff is mostly clear to remove excess starch. In a medium saucepan, melt 1 tbs butter over medium heat, add the rinsed rice and stir 1 minute to coat the grains. Add 3 cups chicken stock and 1 tsp salt, bring to a rolling simmer, then reduce heat to low, cover, and cook 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 10 minutes; then fluff with a fork.

Prepare proteins

While rice cooks, slice and dice the andouille sausage into 1/4-inch rounds (then halve if large). If using chicken livers, pat dry and finely chop. Heat a large skillet or Dutch oven over medium-high heat and add 1 tbs vegetable oil. Add the andouille and cook 3–4 minutes, stirring, until browned and some fat renders. Remove sausage with a slotted spoon to a plate but leave the rendered fat in the pan. Add the ground beef to the pan and break it up with a spatula. Cook until browned, about 6–8 minutes. If using chopped livers, add them to the beef during the last 2–3 minutes so they brown but do not overcook. Use a spoon to scrape up browned bits; drain excess fat if there is more than 2 tbs.

Combine meats

Return the browned andouille to the pan with the beef. Stir to combine and season with 1 tsp black pepper and 1 tbs Worcestershire sauce. Reduce heat to medium.

Cook vegetables

To the same skillet with the meat, add 1 tbs unsalted butter. Add 1 cup diced yellow onion, 1/2 cup diced green bell pepper, and 2 stalks diced celery. Sauté over medium heat until softened and translucent, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Add seasonings

Stir in 2 tsp Creole or Cajun seasoning, 1 tsp paprika, and 1/2 tsp dried thyme. Cook 1–2 minutes to bloom the spices. If using hot sauce, add 1 tsp now. Taste and adjust seasoning, adding a pinch of salt if needed.

Add the cooked, fluffed rice to the skillet with the meat-vegetable mixture. Gently fold the rice into the mixture until evenly combined and grains are coated. If the mixture seems dry, add up to 2 tbs water or chicken stock to loosen. Stir in 3 tbs thinly sliced scallions (from the total scallion amount) and 2 tbs chopped parsley. Warm through for 2–3 minutes, allowing flavors to marry.

Adjust final seasoning: add additional Creole seasoning or salt and pepper to taste. If desired, finish with a squeeze of lemon from the wedges for brightness.

Spoon the dirty rice onto a platter or individual plates and garnish with the remaining sliced scallions and a sprinkle of parsley. Serve hot with lemon wedges on the side and hot sauce available for extra heat.