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NOLA Dirty Rice
Dirty Rice recipe is for feeding your crew. It's layered with South Louisiana flavors that come from the ground gizzards and such, Cajun spices and more.
Ingredients
- 2 lbs gizzards, rinsed
- 1/2 lb chicken livers, rinsed
- 2.5 Tbsp sea salt
- 1 lb rice, cooked (2 cups raw)
- 3 Tbsp peanut oil
- 1 lb ground beef chuck
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 stalks celery, chopped
- 6 garlic cloves, chopped
- 2 bay leaves
- 2 Tbsp Worcestershire sauce
- 1 Tbsp dry oregano
- 2 Tbsp Cajun seasoning
- 1 tsp cayenne pepper powder
- 1 bunch green onions, chopped
Instructions
- In a pot add gizzards, livers, and 2 tablespoons salt and cover with water then bring to a boil and simmer for 15 minutes. Skim off water as gizzards cook. Reserve 2 cups of gizzard stock.
- Set the livers and gizzards aside to cool. Remove all the sinew from gizzards and add gizzards to the food processor and blend on high for 30-45 seconds. It should look like ground meat.
- Chop the livers add to the food processor and blend on high for 30 seconds.
- In a large cast-iron pot or Dutch oven over medium heat, heat oil; once the oil is hot, add ground beef, and cook until water evaporates, about 5 minutes. Add onions, bell pepper, and celery cook for 3 minutes, then add garlic, bay leaves, Worcestershire, oregano, savory, salt, cayenne, and gizzards; cook for 1 minute. Stir in 1.5 cups of gizzard stock, rice, and half the green onions, making sure it’s coated evenly.
- Taste and adjust seasoning, serve immediately and garnish with green onions.
- TO STORE: After the dirty rice cools, place it in an air-tight container in the fridge for 7 days. Keep in the freezer in an airtight freezer storage bag for up to 3 months. Thaw 24 hours before using in the fridge.
Lauren Cook
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