Guru
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
