Sides
Skillet Dirty Rice
Louisiana-style dirty rice gets its deep savoriness from chicken livers, andouille sausage, and a slow-cooked trinity of onion, celery, and bell pepper.
This is the rice my aunt made every Sunday, stirring the pot with one hand and swatting away hungry cousins with the other. The chicken livers melt into the meat so completely that even skeptics ask for seconds without knowing what's in it. Serve it as the main starch or tuck it beside anything fried.
Ingredients
- 1 lb chicken livers, trimmed and finely chopped
- 1/2 lb ground pork
- 8 oz andouille sausage, diced
- 2 tbsp butter
- 1 onion, finely diced
- 1 green bell pepper, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 2 cups long-grain white rice
- 3 1/2 cups chicken stock
- 2 bay leaves
- 1 tsp cayenne pepper
- 1/2 cup sliced green onions
- Salt and black pepper to taste
Instructions
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1
Brown the meatsMelt butter in a large heavy pot over medium-high heat and brown the ground pork, andouille, and chicken livers together until no pink remains, about 8 minutes.
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2
Build the trinityAdd the onion, bell pepper, and celery to the pot and cook until softened, about 6 minutes, then stir in the garlic and cook 1 minute more.
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3
Toast the riceAdd the rice and stir constantly for 2 minutes so the grains soak up the drippings and toast slightly.
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4
SimmerPour in the chicken stock, add the bay leaves and cayenne, and bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes without lifting the lid.
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5
Rest and fluffRemove from heat and let stand, covered, for 10 minutes, then fluff with a fork.
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6
FinishDiscard the bay leaves, fold in the green onions, season with salt and pepper, and serve hot.
Okra & Oak Tip
Pulse the chicken livers in a food processor for a few seconds if you want the texture less noticeable to picky eaters.
Storage
Refrigerate in an airtight container up to 4 days and reheat in a skillet with a splash of stock to loosen the rice.
Frequently Asked Questions
Yes, substitute an extra half pound of ground pork or ground turkey, though you'll lose some of the traditional mineral depth of flavor.
Mushy rice usually means too much liquid or lifting the lid during simmering, which releases steam the rice needs to cook evenly.
Nutrition
Per serving. Values are estimates.
390
Calories
20g
Protein
34g
Carbs
18g
Fat
