Dirty Rice (Cajun Rice).
Sear chicken livers and sausage hard, then build them into rice that tastes like New Orleans got it right
Sear chicken livers and sausage hard, then build them into rice that tastes like New Orleans got it right
Ingredients
Ingredients
- FOR THE DIRTY RICE:
- 3 Tablespoons coconut oil
- 1 pound chicken livers, fine dice
- 1 pound pork sausage, removed from the casing and crumbled
- 1 cup sweet onion, fine dice
- 1 cup poblano chile, fine dice
- 1 cup celery, fine dice
- 1 Tablespoon garlic, minced
- 2 Tablespoons Casa M Spice Co® Chain Reaction®
- 1 Tablespoon Casa M Spice Co® Uncontrolled Cattle Drive®
- 2 cups chicken broth
- 3 bay leaves
- 5 cups cooked white rice, chilled
Method
-
01
Fine dice chicken livers, onion, poblano, celery
12 minMince garlic during this step as well.
-
02
Brown chicken livers and sausage in coconut oil
6 minHigh heat until oil just starts smoking, stir frequently.
-
03
Sauté vegetables and spices until softened
8 minOnions should start to turn translucent.
-
04
Add broth and bay leaves, bring to boil then simmer
3 minScrape browned bits from bottom of pan.
-
05
Cover and simmer
12 minYou're looking for the rice to absorb all that flavorful liquid and turn tender without turning to mush — it should be just shy of creamy when you stir it, with each grain still holding its shape.
-
06
Stir in chilled rice and heat through
5 minCover and simmer until rice is heated.
-
07
Remove bay leaves and serve
1 minFish out those bay leaves before plating, then taste and adjust your seasoning one more time — this dish can handle an extra pinch of Chain Reaction® if it needs more backbone.
From Mike's Notebook
Chicken livers need high heat and frequent stirring or they'll turn gray and bitter instead of brown.
Don't skip scraping the pan bottom in step four — that's where the real flavor lives.
Cold rice breaks up cleaner when stirred in; warm rice clumps and won't distribute evenly.