Dirty, Dirty Rice
Description
Learn how to make dirty rice even dirtier with pork shoulder, andouille sausage, tons of aromatic vegetables, and a full half pound of chicken liver.
Ingredients
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1 tablespoon vegetable oil
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6 ounces boneless pork shoulder, diced
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1 yellow onion, diced
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1/2 cup diced celery
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1/2 cup diced green bell pepper
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1 tablespoon paprika
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2 teaspoons ground cumin
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2 teaspoons freshly ground black pepper
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1/2 teaspoon cayenne pepper
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1/2 teaspoon garlic powder
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1/4 teaspoon dried oregano
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1/4 teaspoon dried thyme
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1 andouille sausage, diced, or to taste
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2 cups long-grain rice
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8 ounces chicken livers, minced
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4 cups chicken broth
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2 teaspoons kosher salt, or to taste
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1 large bay leaf
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1 dash Worcestershire sauce
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1/4 cup sliced green onions
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1/4 cup chopped Italian parsley
Directions
1
Gather the ingredients.
2
Heat oil in a high-sided pan over medium-high heat. Add pork; cook and stir until well browned and fat is rendered, 5 to 7 minutes.
3
Add onion, celery, and bell pepper; sauté until translucent, about 5 minutes.
4
Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, as vegetables continue to soften, about 5 minutes.
5
Reduce the heat to medium and add andouille sausage; cook and stir to release some flavor, 2 to 3 minutes. Stir in rice and chicken livers until well coated.
6
Add broth and salt; bring to a simmer over medium-high heat.
7
Add bay leaf and Worcestershire sauce, cover tightly, and reduce the heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
8
Add green onions and parsley; mix well. Cover and continue cooking over low to medium-low heat until rice is tender, about 10 minutes.
9
Taste for seasoning and discard bay leaf before serving.