Easy One Pot Dirty Rice, a Cajun Classic

Dirty Rice is a simple one pot meal made with rice, ground pork and Cajun spices. Perfect for Mardi Gras and busy weeknights throughout the year.

The recipe for this Cajun classic is based on one from Chef Paul Prudhomme’s Louisiana Kitchen, reducing the fat a bit and omitting the chicken gizzards because no one in this house would touch it if they caught me adding those.

I added some ground chicken livers separately to my portion. You can omit them if you wish, but they are traditionally part of the dish.

All of Prudhomme’s recipes mix the spices separately then add to the dish to allow you to adjust the ratio of spices before it is already in the pot. Of course, this was before his spice mixes came out. If you have Cajun Magic, or another Cajun spice you like feel free to substitute.

Laissez Les Bon Temps Rouler

Looking for more Cajun and Creole recipes for Mardi Gras? The #FromOurFamilyTable bloggers have some suggestions:

• Cajun Shrimp Bake by Making Miracles
• Dirty Rice by That Recipe
• King Cake Spritz Cookies by Karen’s Kitchen Stories
• New Orleans Fried Oyster Salad by Art of Natural Living
• New Orleans Style Remoulade Sauce by Hezzi-D’s Books and Cooks
• Shrimp Étouffée by A Kitchen Hoor’s Adventures
• Vegan Jambalaya by Magical Ingredients

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Dirty Rice

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Ingredients

 

Seasoning Mix

• 1 tablespoon minced garlic
• 2 teaspoons ground red pepper (cayenne)
• 1 ½ teaspoon salt
• 1 ½ teaspoon ground black pepper
• 1 teaspoon dry mustard
• 1 ¼ teaspoon paprika
• 1 teaspoon ground cumin
• ½ teaspoon dried thyme leaves
• ½ teaspoon dried oregano

Dirty Rice

• 2 tablespoons chicken fat (or olive or vegetable oil)
• ½ pound ground pork
• 2 bay leaves
• ½ cup onion (finely chopped)
• ½ cup celery (finely chopped)
• ½ cup bell pepper (finely chopped)
• 2 cups chicken stock
• ⅓ pound ground chicken livers (optional)
• ¾ cups white rice (uncooked)

Instructions

 

• Combine seasoning mix in a small bowl and set aside.
• Melt chicken fat in a large skillet over medium high heat and sauté pork and bay leaves until meat is browned , about 3-4 minutes, stirring occasionally.
• Reduce heat to medium and add seasoning mix, onions, celery, peppers and garlic and cook until onion starts to become translucent, about 5-7 minutes. Stir constantly to prevent too much sticking.
• Add stock and loosen all of the browned bits on the bottom of the pan. Add chicken livers and cook for 2 minutes.
• Add rice and stir. Reduce heat to low, cover pan and simmer for 10 minutes. Turn off heat and let rice sit, covered, for another 5-10 minutes until liquid is absorbed.
• Remove bay leaves and serve.

Notes

Adapted from Chef Paul Prudhomme’s Louisiana Kitchen 

More Easy Mardi Gras Recipes

Until next time, happy eating.
~Audrey