Description
A traditional Louisiana Creole rice dish made with white rice and various meats, often including ground pork, chicken livers, and seasonings, resulting in a rich, savory flavor and ‘dirty’ appearance.
Ingredients
- 1 pound ground pork
- 1/2 pound chicken livers, finely chopped
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or to taste)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1/4 cup chopped fresh parsley, for garnish
- 2 tablespoons chopped green onions, for garnish
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the ground pork and cook, breaking it up with a spoon, until it is browned. Drain off any excess fat.
- Add the chopped chicken livers to the pot and cook for about 5 minutes, until they are no longer pink.
- Stir in the chopped onion, bell pepper, and celery. Cook until the vegetables are softened, about 7-10 minutes.
- Add the minced garlic, dried thyme, dried oregano, and cayenne pepper. Cook for 1 minute until fragrant.
- Stir in the long-grain white rice until it is well coated with the meat and vegetable mixture.
- Pour in the chicken broth. Season generously with salt and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
- Remove the pot from the heat and let it stand, covered, for 5-10 minutes.
- Fluff the rice with a fork.
- Garnish with fresh parsley and green onions before serving.
Notes
- For a richer flavor, you can use a combination of ground pork and ground beef or sausage.
- Ensure the lid is tight during the simmering process to trap steam and cook the rice properly.
- Adjust the amount of cayenne pepper to control the spiciness.
- Chicken gizzards can be used along with or instead of chicken livers for a different texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish, Side Dish
- Method: Stovetop Simmering
- Cuisine: Louisiana Creole