Immerse yourself in the rich flavors of New Orleans with this authentic Dirty Rice recipe. Celebrated as a Louisiana classic, this dish combines hearty meats with the “holy trinity” of Cajun cuisine—bell peppers, celery, and onions—seasoned to perfection, making it a robust and flavorful meal.
Ingredients:
- 1 lb pork breakfast sausage (hot or mild)
- 1 lb chicken livers, finely chopped or ground
- 1 lb ground beef
- Green bell pepper, medium, diced
- Large onion, diced
- Celery, 2 stalks, finely chopped
- Garlic, 3 cloves, minced
- Converted long-grain rice, 2 cups
- Green onions, a bunch, thinly sliced
- Low sodium beef broth, 14.5 oz can
- Low sodium chicken broth, 14.5 oz can
- Worcestershire sauce, 2 tbsp
- Cajun/Creole seasoning, 2 tsp or to taste
- Sage, 1/2 tsp
- Bay leaves, 2-3
- Fresh flat-leaf parsley, 1.5 cups chopped
- Salt, black pepper, and cayenne pepper to taste
Instructions:
- Brown the sausage, beef, and chicken livers in a large pot. Drain excess fat, leaving about 3 tablespoons.
- Add the bell pepper, onion, and celery to the pot. Season with salt and black pepper. Cook until vegetables are softened.
- Stir in the rice, green onions, and minced garlic, cooking until the rice starts to brown.
- Add Worcestershire sauce, both broths, Creole seasoning, sage, and bay leaves. Reduce heat, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
- Stir in the chopped parsley before serving.
Conclusion and Tips: This Dirty Rice recipe captures the essence of New Orleans cooking and can be customized with additional meats like pork or Andouille sausage. It’s important not to make the dish too wet or gummy; the rice should be moist yet separate easily on the fork. Enjoy this flavorful dish as a substantial side or a main course.