Recipe
Ingredients
Seasoning Mix
- 1 tablespoon dried 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)
- 1-2 cloves fresh garlic
- 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.1 tablespoon dried minced garlic, 2 teaspoons ground red pepper, 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
- 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.2 tablespoons chicken fat, ½ pound ground pork, 2 bay leaves
- 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.½ cup onion, ½ cup celery, ½ cup bell pepper, 1-2 cloves fresh garlic
- Add stock and loosen all of the browned bits on the bottom of the pan. Add chicken livers and cook for 2 minutes.2 cups chicken stock, ⅓ pound ground chicken livers
- 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.¾ cups white rice
- Remove bay leaves and serve.
Notes
Adapted from Chef Paul Prudhomme's Louisiana Kitchen