Dirty Rice

Classic Cajun rice cooked with ground pork and chicken livers, the ‘dirty’ look that gives the dish its name.

Ingredients

• 2 tablespoons vegetable oil
• 1/2 pound ground pork
• 1/4 pound chicken livers, finely chopped
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1 tablespoon minced garlic
• 1 tablespoon Emeril’s Essence (Creole seasoning)
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 cups chicken stock
• 1 1/2 cups long-grain white rice
• 1/4 cup chopped green onions
• 2 tablespoons chopped fresh parsley

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the ground pork and chicken livers and cook, breaking up the meat, until browned, about 6 minutes.
2. Add the onion, celery, and bell pepper and cook until soft, about 5 minutes. Stir in the garlic, Essence, bay leaves, salt, and cayenne.
3. Add the stock and bring to a boil. Stir in the rice.
4. Reduce the heat to low, cover, and cook until the rice is tender and the liquid is absorbed, about 20 minutes.
5. Remove the bay leaves. Fluff the rice and fold in the green onions and parsley. Serve hot.

Notes

Emeril Lagasse’s Cajun dirty rice, a staple side at the Louisiana table.