Dirty, Dirty Rice

Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 356 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 bay leaf
• 1 dash Worcestershire sauce
• 4 cups chicken broth
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 2 teaspoons freshly ground black pepper
• 1 yellow onion, diced
• 2 teaspoons kosher salt, or to taste
• 2 cups long-grain rice
• 6 ounces boneless pork shoulder, diced
• 1 andouille sausage, diced, or to taste
• 8 ounces chicken livers, minced
• 0.5 teaspoon garlic powder
• 0.25 teaspoon dried thyme
• 0.25 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 0.5 cup diced green bell pepper
• 0.5 cup diced celery
• 0.25 cup sliced green onions
• 0.25 cup chopped Italian parsley

Recipe Instructions

Step 1

Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.

Step 2

Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.

Step 3

Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.