Dirty Rice

New Orleans Dirty Rice

Dirty Rice

I consider Dirty Rice to be one of several endangered New Orleans family dishes.  Poppy Tooker, local food personality, culinary teacher and author, uses that term to describe South Louisiana foods and food traditions on the brink of extinction.  We both agree that to prevent those culinary treasures from being lost or forgotten, we need to continue to cook, eat, share and, in some cases grow, them.  This week, I did my part by preparing this incredibly aromatic and homey rice dish.

Dirty Rice is similar to Rice Dressing.  The main difference is Dirty Rice calls for ground pork along with chicken livers and/or gizzards in place of Rice Dressing’s usual ground beef base.  Both can be served as a main dish or side or used to stuff birds, veggies and anything else your little heart desires.  I hope you’ll consider whipping up a batch.  Or, at a minimum, reviving one of your own endangered family foods.  Because in Poppy’s words, you need to “Eat It To Save It!”

Dirty Rice Recipe

Print Recipe

Print Recipe

Seasoning Mix

2 bay leaves
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried mustard
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon cayenne pepper

2 tablespoons canola oil
1/2 pound ground pork
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup chopped green onions
1 garlic clove, minced
1 cup rice
2 1/2 cups chicken broth
1/2 cup chicken livers

In a small bowl, thoroughly combine seasoning mix; set aside.  In a large saucepan, heat oil over medium-high heat.  Add pork.  Cook, stirring frequently, until browned.  Add seasoning mix, onions, celery, bell peppers, green onions and garlic.  Cook, stirring frequently, until vegetables are just tender, 6-8 minutes.    Stir in rice and chicken broth; bring to a boil.  Reduce heat to low, cover and simmer, stirring occasionally, until rice is tender and most of the liquid is absorbed, 15-18 minutes.  If necessary, add more chicken broth and cook a few more minutes until rice is tender.  Meanwhile, place chicken livers in a small food processor or blender and process until smooth.  When rice is done, fold in chicken livers, cover and let sit for 10 minutes to allow residual heat from rice to cook the chicken livers.  Fluff with a fork, adjust seasonings if necessary and serve.  Serves 6-8.


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2 Responses
  1. carol gerhardt becnel says:

    love,love,love this site

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