Dirty, Dirty Rice

Recipe View Gather all of your ingredients to ensure a smooth cooking process. (Prep time: ~5 minutes)

Recipe View In a high-sided pan or Dutch oven, heat the vegetable oil over medium-high heat. Add the diced pork shoulder and cook, stirring frequently, until well browned and the fat has rendered, approximately 5 to 7 minutes.

Recipe View Add the diced yellow onion, celery, and green bell pepper to the pan. Sauté until the vegetables become translucent and fragrant, about 5 minutes.

Recipe View Stir in the paprika, ground cumin, black pepper, cayenne pepper, garlic powder, dried oregano, and dried thyme. Continue to cook, stirring occasionally, allowing the spices to bloom and further soften the vegetables, around 5 minutes.

Recipe View Reduce the heat to medium. Add the diced andouille sausage and cook, stirring, to release its flavorful oils, approximately 2 to 3 minutes. Stir in the long-grain rice and minced chicken livers, ensuring everything is well coated with the flavorful mixture.

Recipe View Pour in the chicken broth and add the kosher salt. Bring the mixture to a simmer over medium-high heat.

Recipe View Add the bay leaf and a dash of Worcestershire sauce. Cover the pan tightly, reduce the heat to medium-low, and cook without stirring until most of the liquid has been absorbed and the rice is beginning to get tender, about 25 minutes.

Recipe View Gently stir in the sliced green onions and chopped Italian parsley. Cover the pan again and continue cooking over low to medium-low heat until the rice is fully tender and has absorbed the remaining liquid, approximately 10 minutes.

Recipe View Taste the Dirty Rice and adjust the seasoning as needed. Discard the bay leaf before serving.