Dirty Rice | New Soul Kitchen Remix

Instructions

Ingredients:

• 1 ½ cups long-grain white rice (uncooked)
• 3 cups chicken stock (or broth)
• ½ lb. ground pork (or ground sausage)
• ½ lb. ground chicken, beef, or turkey (mix for richer flavor)
• 4 tbsp butter or oil
• 1 medium onion (diced)
• 1 green bell pepper (diced)
• 2 celery stalks (diced)
• 4 cloves garlic (minced)
• 2 tsp Cajun seasoning (plus more to taste)
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, adjust heat)
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• ¼ cup chicken livers, finely chopped (traditional, optional)
• Salt & black pepper (to taste)
• 2 green onions (sliced, for garnish)
• Fresh parsley (for garnish)

Method:

Cook the Rice:

1. Rinse rice until water runs clear.
2. In a pot, bring chicken stock to a boil.
3. Add rice, bay leaf, and a pinch of salt. Reduce heat to low, cover, and simmer 15– 18 minutes until rice is tender. Fluff and set aside.

Cook the Meat:

1. In a large skillet or Dutch oven, heat 2 tbsp butter/oil over medium heat.
2. Add ground pork and ground chicken (or beef/turkey). Cook until browned, breaking up into crumbles.
3. If using chicken livers, stir them in and cook until just done (adds depth of flavor). Remove meat and set aside.

Sauté Vegetables:

1. In the same skillet, add remaining butter/oil.
2. Add onion, bell pepper, and celery (the “holy trinity” of Cajun cooking). Sauté until softened, about 5–6 minutes.
3. Stir in garlic and cook 1 more minute.

Season:

1. Add Cajun seasoning, smoked paprika, cayenne, and thyme. Stir until fragrant.

Combine:

1. Return cooked meat to the skillet.
2. Add cooked rice and Worcestershire sauce.
3. Toss everything together and cook for 3–4 minutes to let flavors marry.
4. Taste and adjust seasoning with more Cajun spice, salt, or pepper.

1. Garnish with sliced green onions and parsley.
2. Serve hot as a main or side dish.