Dirty Rice

As a quintessential side dish of Cajun cuisine, dirty rice is almost guaranteed to be on the table at most gatherings in Acadiana. It is typically made with ground pork and chicken livers, which gives the rice its “dirty” appearance. In this version, using frozen, prechopped trinity cuts down on prep time—but not flavor—so you can spend less time in the kitchen and more time making delicious memories at your dinner table.

Dirty Rice
Yields: 6-8 Servings
  • 2 teaspoons canola or vegetable oil
  • 1 pound ground pork breakfast sausage
  • ½ pound chicken livers, puréed
  • 1 (10-ounce) package frozen vegetable seasoning blend, thawed
  • 1 teaspoon Cajun seasoning
  • 2 cloves garlic, sliced
  • ½ cup low-sodium chicken broth
  • 2 cups long-grain rice, cooked according to package directions
  • ½ cup chopped green onion
  • 1 tablespoon hot sauce
  1. In a large Dutch oven, heat oil over medium-high heat. Add sausage and chicken liver; cook, stirring frequently, until browned and crisp, about 15 minutes. Remove using a slotted spoon, and let drain on paper towels.
  2. Add vegetable seasoning blend and Cajun seasoning to pot; cook until vegetables are tender, 3 to 5 minutes, stirring occasionally to scrape browned bits from bottom of pot. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broth, and bring to a boil. Stir in cooked rice and browned pork mixture; cook until heated through, 3 to 5 minutes. Stir in green onion and hot sauce. Taste, and adjust seasonings, if necessary.
  3. Serve immediately.




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