Authentic Cajun Dirty Rice

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Authentic Cajun Dirty Rice

Cajun Dirty Rice is a rustic, deeply flavorful staple of Louisiana home cooking. It gets its “dirty” name from the finely minced meats—traditionally a mix of ground pork and chicken livers—that darken the rice and infuse every grain with a savory, mineral richness.

If you aren’t a fan of organ meats, don’t worry—you can substitute the livers with more ground pork or beef, but the liver is what provides that authentic “bayou” depth.

 

Prep time: 15 mins | Cook time: 30 mins

1. The Ingredients

  • The “Dirty” Meats:

    • 1 lb Ground pork or breakfast sausage.

    • ½ lb Chicken livers (finely minced or pulsed in a food processor).

  • The Rice: 4 cups Cooked long-grain white rice (day-old rice works best!).

  • The Holy Trinity: 1 medium onion, 1 green bell pepper, and 2 stalks celery (all finely diced).

  • The Liquid Gold: 1 cup Chicken or beef broth.

  • The Aromatics:

    • 3 cloves Garlic (minced).

    • 2 tsp Cajun/Creole seasoning (like Slap Ya Mama or Tony Chachere’s).

    • 1 tsp Dried thyme and 1 bay leaf.

  • The Finish: A big handful of chopped fresh parsley and sliced green onions.

 

2. Step-by-Step Instructions

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