For pasta lovers looking for something a little different, try this dish out! Utilize whichever spaghetti you choose. Tomatoes are an additional garnish option.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon vegetable oil
- 6 ounces boneless pork shoulder, diced
- 1 yellow onion, diced
- ½ cup diced celery
- ½ cup diced green bell pepper
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons freshly ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 andouille sausage, diced, or to taste
- 2 cups long-grain rice
- 8 ounces chicken livers, minced
- 4 cups chicken broth
- 2 teaspoons kosher salt, or to taste
- 1 large bay leaf
- 1 dash Worcestershire sauce
- ¼ cup sliced green onions
- ¼ cup chopped Italian parsley
Instructions
- 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. Add onion, celery, and bell pepper; sauté until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, as vegetables continue to soften, about 5 minutes.
- 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. Add broth and salt; bring to a simmer over medium-high heat. 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.
- Add green onions and parsley; mix well. Cover and continue cooking over low to medium-low heat until rice is tender, about 10 minutes. Taste for seasoning and discard bay leaf before serving.
- You can substitute jalapeños for bell peppers, fresh garlic for garlic powder, and any type of broth for chicken broth.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 152 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 2 g |
| Sodium | 1480 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is the best dirty rice recipe I’ve ever tried, and believe me I’ve tried many over the years. The spices in this recipe separates it from recipes on other websites. I make a vegetarian version of dirty rice using mushrooms as the meat substitute.
I love this recipe! I cooked it the first time amd my familyloved it!, Finally got my daughter to eat liver! Very close to the rice we had in New Orleans.
I tripled this recipe two times so I would have enough for our family get together, I added thin slices of thick-cut bacon, beef liver, diced pork, and diced spicy smoked sausages, I forgot the bay leaf, and I remembered everything else and made no more changes, and it turned out great, this one is a keeper, thank you so much, John.
Worked out beautifully and by the numbers. Delicious. Thanks Chef John!
The recipe was perfect as is most recipes I tweak a little bit but this one was perfect as is. I found some awesome andouille from a local cajin meat market in town it had much more flavor than store bought andouille. Only thing I changed from the recipe was to pre season my pork the day before cooking with my ” season all ” witch is similar to cajin style seasoning…
This was fantastic! I don’t even like liver (although, oddly enough, I love Scrapple) But this was delicious and turned out perfectly.
One of my favorite meals. So glad to have found this recipe.
Delish! I used about 12 oz chicken livers, 1 Andouille sausage and about 7 oz of smoked sausage, as I had no pork. The spices are spot on, though the kids (7 and 4) thought it was too spicy. I will definitely make this again.
I made a lot of changes. I don’t keep pork shoulder and chicken liver on hand. I browned a pound of hamburger first then added veggies, etc. I didn’t have long grain rice, used Minute brown rice, vegetable broth, adjusted amounts for 4 cups rice/broth. Also I ran out of cayenne pepper, used ancho chili powder. It was a hit!
Made this rice last night. A bit spicy at first- however even tastier the next day xx
I loved the liver in this dish – i even went with 10 ounces of the love. However, the cumin was rather overpowering. I will cut back on that in future attempts. I would also add more celery – but that is just my preference. I used bacon instead of pork chops – worked well. The texture of this dish is complex & refreshing. I liked the leftovers, as the flavors seem to gel a little better on night 2.