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Bayou Dirty Rice
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- #79525
serves/makes:
ready in:
30-60 minutes
30-60 minutes
6 reviews
ingredients
6 slices bacon, diced
8 ounces ground pork
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon minced garlic
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon cumin
1/2 teaspoon ground oregano
1 cup long-grain rice
2 cups chicken stock or broth
8 ounces chicken livers, trimmed, rinsed, patted dry, and minced
2 tablespoons fresh chives, snipped
directions
Place a large heavy saucepan or Dutch oven over medium heat, and saute the bacon until slightly crisp, about 5 minutes. Remove the bacon from the pan and drain off all but 1 tablespoon of the fat.
Add the pork and saute, breaking it up into small pieces, until it has changed color. Using a slotted spoon, remove the pork from the pan and add it to the bacon.
Add the onion, celery, bell peppers, and garlic to the pan. Saute over low heat for 5 minutes. Then add the cayenne, salt, black pepper, cumin, and oregano. Stir, and cook an additional 3 minutes.
Stir in the rice and cook 5 minutes. Add the stock and the reserved bacon and pork. Bring to a boil; then reduce the heat, cover, and simmer for 10 minutes.
Stir in the chicken livers and cook, covered, 5 minutes. Serve immediately, garnished with the chives.
added by
Ginger
nutrition data
244 calories, 10 grams fat, 23 grams carbohydrates, 14 grams protein per serving.
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reviews & comments
August 14, 2013
Now THIS is a real dirty rice recipe. Take the time to do it right and you'll be happy. Much better than other recipes I've found. This is the real deal, very authentic ingredients with outstanding flavor.
July 8, 2012
Ms Ginger.... I have made your recipe to the T and I literally had to hide from people because they were begging me to make it for them. I was stationed in GTMO Cuba where we always had cookouts and this recipe was requested EVERY time!! I love this recipe and am very thankful that I found it!!!! All thumbs up!!! I personally haven't and wont change a thing... ok... maybe if I'm trying to diet again, but I will splurge for this one... :-)
July 22, 2010
Used this to give a hurricane relief crew a taste of New Orleans. I tripled the recipe and did some meat substitution, but then actually beefed it up a bit more. I used double the meat called for and added a third more rice with the same amount of salt, cayenne & black pepper, though I did up the cumin, oregano, garlic and vegetables. (We're talking northerners here who can't always handle the levels of spice we use down here.) It came out really well using ground beef, ground pork sausage, smoked sausage and bacon. My modifications increased the yield, of course, so I have leftovers, too! Yummm...!
July 8, 2010
Have tried this recipe with ground turkey and ground venison burger and sausage. It is simply delicious. I substituted the pork. This is a winner. It is tasty!!!!
September 12, 2009
This recipe is delicious! My family loved it. This will definitely become a regular for us!
February 27, 2009
This was a recipe that was wonderful to make and delicious. I tripled the recipe to make it for a Mardi Gras party at my office. I taste tested it as it cooked, left it slow cooking to finish up in a crock pot overnight and got up in the morning dying to have some for breakfast. I'd say there are only two problems with it: it's so good that you don't want to stop eating it, and I didn't really have a big enough skillet to make what I needed for 24 people. I imagine the regular amount would be about perfect. Also, a side note on a substitution, I couldn't find cayenne pepper at my grocery store so I used Louisana Hot Sauce instead. It is a great dish!!