Betsy's Lake Charles Dirty Rice Recipe
Betsy is on the People Team at StickerGiant
Fall serves as a welcome respite from Summer's heat. The air gets cooler, windows stay open at night, and Betsy and her family gather around to watch college football. But let’s be clear, they are team agnostic. Betsy and her family love a competitive game no matter the field, location, provenance, or terroirs. She gets to cook for friends and her husband blissfully ignores the urge to kill his "weekend task list." Let's watch some football and eat. Betsy and her family also spend a lot of time in New Orleans, and are a big fans of Donald Link. This is Betsy’s favorite of his traditional cajun recipes.
2 tablespoons canola oil
4 ounces ground pork
4 ounces raw chicken liver, puréed (½ cup)
1-½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon chili powder
1-½ cups chicken stock
1 small onion, finely chopped (1 cup)
2 celery stalks, finely chopped (½ cup)
1-2 jalapeño peppers, seeds and ribs included, finely chopped, depending on taste
2 garlic cloves, minced
1 tablespoon dried oregano
3 cups cooked white rice
4 scallions (white and green parts), chopped (1 cup), plus more for garnish
2 tablespoons chopped parsley, plus more for garnish
The traditional Cajun dish of dirty rice (rice cooked with chicken livers, spices, and aromatics) is the perfect pairing for New Orleans chef Donald Link’s Sunday Night Fried Chicken. The puréed liver lends an earthy depth to the dish (and fools the liver-averse every time). This recipe is excerpted from Fried & True. Read the review.
In a large, heavy skillet, heat the oil over high heat. Add the pork, and liver, and cook, stirring until meat is browned, about 3 to 4 minutes. Stir in the salt, pepper, and chili powder to combine.
Add ¼ cup of chicken stock and cook an additional 5-6 minutes, or until chicken stock is evaporated, allowing the meat mixture to get browned and crusty once again, and stick to the pan. Resist the impulse to stir constantly: you want the meat to stick to the pan and get nice and crusty.
Add the onion, celery, jalapeno, garlic, and oregano, and cook for about 4 minutes, while stirring, until the vegetables are nicely browned, crusty, and beginning to stick to the pan.
Add the remaining 1-¼ cups chicken stock and the rice, scallions, and parsley and stir for 3-4 minutes or until the liquid is absorbed and the rice is heated through.
Season with salt and pepper to taste and garnish with additional scallions and parsley, if desired.
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