Cajun Dirty Rice Dressing
Transform your table into a Southern-inspired feast with this bold and flavorful Cajun Dirty Rice Dressing! Bursting with the authentic essence of Louisiana cuisine, this recipe combines tender long-grain rice with a savory blend of ground pork, finely chopped chicken livers, and the "holy trinity" of Cajun cooking: onion, bell pepper, and celery. Seasoned to perfection with aromatic Cajun spices, paprika, and thyme, the dish is elevated by a splash of chicken broth and a touch of rich butter, ensuring every bite is deeply satisfying. Fresh green onions and parsley add a pop of color and freshness, making this dirty rice not only a hearty standalone dish but also a perfect side for your favorite roasted meats or holiday celebrations. Ready in under an hour, this comforting classic is a celebration of bold flavors, perfect for anyone craving a taste of the bayou!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons vegetable oil
- 0.5 pounds ground pork
- 0.25 pounds chicken livers, finely chopped
- 1 large yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 0.5 cups chicken broth
- 2 tablespoons unsalted butter
- 3 green onions, thinly sliced
- 2 tablespoons parsley, finely chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, reduce the heat to low, and cover. Cook for 15-20 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
While the rice cooks, heat the vegetable oil in a large skillet over medium heat. Add the ground pork and chicken livers and cook for 5-7 minutes, breaking up the meat with a wooden spoon, until browned and fully cooked. Remove from the skillet and set aside.
In the same skillet, add the onion, green bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
Return the cooked pork and chicken livers to the skillet. Stir in the Cajun seasoning, paprika, dried thyme, salt, and black pepper. Cook for 2 minutes to toast the spices.
Deglaze the skillet by adding the chicken broth. Scrape up any browned bits from the bottom and let the mixture simmer for 5 minutes until slightly thickened.
Add the cooked rice to the skillet and mix thoroughly to combine with the meat and vegetable mixture. Stir in the unsalted butter until melted and evenly distributed.
Just before serving, fold in the green onions and parsley for freshness. Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the dirty rice dressing warm as a side dish or a standalone meal.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 4869 mg | 212% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 17.7 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1833 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
