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Dirty rice

  • 1 T Neutral Oil
  • 200 g Pork Shoulder or other pork, roughly chopped
  • 100 g Onion, diced
  • 100 g Celery, diced
  • 100 g Green Bell Pepper, diced
  • 1/4 t Medium-Grain Salt
  • Spices
    • 1 T Paprika
    • 2 t Cumin Seed, ground
    • 2 t Black Peppercorn, ground
    • 1/4 t Dried Cayenne Pepper, ground
    • 1/4 t Garlic Powder
    • 1/4 t Dried Oregano Leaves
    • 1/4 t Dried Thyme Leaves
  • 200 g Spicy Smoked Pork Sausage, cubed
  • 200 g Chicken Liver, minced
  • 400 g Dry Long-Grain Rice, rinsed once
  • 1/2 T Medium-Grain Salt
  • 1000 g Chicken Stock
  • 1 Bay Leaf
  • 1/2 t Worcestershire Sauce
  • 50 g Scallions, sliced
  • Fresh Italian Parsley Leaves, chopped

Don't rinse rice too thoroughly. The starch is necessary for the dish.

  1. Fry pork shoulder. Heat oil in dutch oven over medium-high heat. Fry pork shoulder until browned and most of the fat has rendered out.
  2. Sweat vegetables. Add onion, celery, pepper, and salt, and cook until onions are translucent.
  3. Temper spices. Mix in spices and continue cooking 5 minutes until fragrant and vegetables are soft.
  4. Mix rice. Reduce heat to medium. Mix in sausage, and cook 3 minutes. Mix in liver and rice.
  5. Cook rice. Add chicken stock, bay leaf, and Worcestershire sauce, and stir. Bring to simmer, cover, reduce heat to medium-low, and cook 25 minutes. Add scallions, and stir rice mixture. Return cover, and continue cooking 10-20 minutes until rice is tender.
  6. Garnish with any remaining scallions and parsley.

Stirring the rice helps it to cook more evenly.

  1. Mitzewich, John. "Dirty, Dirty Rice - Filthy Delicious." Food Wishes. 25 October 2019. ↩