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2010 James
Beard Award Winner: American Cooking
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Real Cajun: Rustic Home Cooking from Donald Link's
Louisiana
By Donald Link with Paula Disbrowe
BUY THIS BOOK
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Donald Link says a variation on this recipe can
be found at every holiday, funeral, family reunion, or potluck
dinner in Cajun Country. What is dirty rice? “The main
difference between dirty rice and rice dressing is that rice
dressing is generally made with ground beef or pork, whereas dirty
rice is made with pork and chicken livers,” he writes. “Many
people think they don’t like liver, but when it’s balanced
with other flavors, the liver taste is not overpowering. I’ve
served this deeply flavored rice to many people who claim they
hate liver, only to have them love it.”
Lake Charles
Dirty Rice
2 tablespoons canola oil
4 ounces ground pork
1/2 cup chicken livers (about 4 ounces), pureed
1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
1 1/2 cups chicken broth
1 small onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, minced
1 jalapeño pepper, stemmed, seeded, and finely chopped
1 tablespoon dried oregano
3 cups cooked rice
1/2 bunch scallions (white and green parts), chopped
2 tablespoons chopped parsley
1. Heat the oil in a large skillet over high heat. When the oil is
hot, add the pork and chicken livers and cook, stirring, until
browned. Add the salt, black pepper, and chili powder and stir
often, but resist the impulse to stir constantly: You want the
meat to stick to the pan and get crusty.
2. Add 1/4 cup of the chicken broth and cook until it has evaporated,
allowing the meat mixture to get browned and crusty and stick to
the pan once again. Add the onion, celery, garlic, jalapeño, and
oregano and cook, stirring, until the vegetables are nicely
browned and crusty and beginning to stick to the pan.
3. Add the rice, the remaining 1 1/4 cups broth, the scallions, and
parsley. Stir until the liquid is absorbed and the rice is heated
through.
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