Cajun
Dirty Rice with Andouille and Chicken Livers
Savory Cajun rice gets its signature dark color from browned pork, andouille, and chicken livers, then finishes with the holy trinity for real Louisiana depth. The rice stays fluffy but flavorful because each grain gets coated in rendered fat and spice before the final toss.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbQuick WeeknightComfort Food
At a Glance
- Time
- 40 mins
- Serves
- 4 to 6
- Cost
- Low
- Cuisine
- Cajun
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the andouille sausage and ground pork and cook for 4 to 5 minutes, breaking up the pork, until the meat is browned and the pan smells smoky and rich. Add the chicken livers and cook just until no longer pink.
- Stir in the onion, celery, and bell pepper and cook for 4 minutes until softened. Add the garlic, Cajun seasoning, thyme, and sage and cook for 30 seconds until fragrant and dark at the edges.
- Add the rice and toss well so every grain picks up the fat and spice. Pour in the stock and stir for 2 to 3 minutes until the rice turns glossy and speckled and the liquid has cooked off.
- Fold in the scallions, taste, and adjust the salt and black pepper before serving.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free if the sausage, stock, and Cajun seasoning are certified GF.