Dirty Rice

Name: Dirty Rice
Total time: 55 min
Yield: 6
Ingredients: 4 cup rice (long-grain, cooked and cooled — day-old is right); 1 lb chicken livers (trimmed, minced fine); 1 lb pork (ground); 1 unit onion (fine dice — trinity 1); 1 unit bell pepper (fine dice — trinity 2); 2 unit celery (fine dice — trinity 3); 3 clove garlic (minced); ½ tsp cayenne; 1 tsp thyme (dried); ¾ cup chicken stock; 1 tsp salt; ¾ tsp black pepper; 3 unit scallions (sliced); 1 tbsp vegetable oil

Noodles & Rice · American

14 ingredients · 55 minutes · 6 servings

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Nothing flagged in the ingredient list. The label is still the last word.

Restrictions

Diets

No alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

4 cup	rice (long-grain, cooked and cooled — day-old is right)
1 lb	chicken livers (trimmed, minced fine)
1 lb	pork (ground)
1 unit	onion (fine dice — trinity 1)
1 unit	bell pepper (fine dice — trinity 2)
2 unit	celery (fine dice — trinity 3)
3 clove	garlic (minced)
½ tsp	cayenne
1 tsp	thyme (dried)
¾ cup	chicken stock
1 tsp	salt
¾ tsp	black pepper
3 unit	scallions (sliced)
1 tbsp	vegetable oil

Optional

Not counted above. The dish works without them.

1 tsp

hot sauce (at the table, per Louisiana law)

Steps

Sear8 min
medium-high, pork first, then livers, browned HARD
- chicken livers
- pork
pork crumbled and browned past gray, then the minced livers in with it until both catch real color and stick to the pan a little — that stuck layer is the 'dirt,' the entire flavor thesis; the livers minced fine dissolve into the dish's dark savor without ever announcing themselves as organ meat, which is how four generations of skeptics got converted
Sweat6 min
the trinity into the drippings, scraping
onion + bell pepper + celery deglazing the fond with their own water, garlic + cayenne + thyme in the last minute — the Cajun engine room running exactly as it does in the gumbo two entries over
Toss6 min
rice in, stock splashed, folded until stained
the cold rice broken in and folded until every grain is coated tan-brown with the pan's contents — the stock loosens the fond into a glaze rather than a sauce; the rice should end seasoned and stained, never wet, which is why it wanted to be dry and day-old when it arrived
Season2 min
salt + pepper adjusted, scallions folded through
- black pepper
- scallions
black pepper heavier than feels polite — this dish runs on it — scallions through at the end with more on top; served as the side to anything smoked or fried, or eaten from the pan standing up, which is its most traditional service