Friday, October 25, 2019

Dirty, Dirty Rice – Filthy Delicious

Believe it or not, the first place I ever had dirty rice was Popeye’s fried chicken. They were out of the red beans and rice. I’ve never been a huge fan of liver, especially in my younger days, but I figured, what the heck, let’s give this stuff a try. Much to my surprise I really enjoyed it, and I’ve been a fan ever since.

In fact, not only did I come to love dirty rice, but I started to crave it with even more “dirt,” by which I mean more liver, pork, and aromatic vegetables; and so that’s how this redundantly named dish came to be. Beyond using more of everything, except rice, I also changed the traditional method, which calls for the rice to be cooked first, and then “soiled.” Here, we’re adding all the “filth” at the beginning, and cooking it into the rice.

This method did produce a more flavorful product, but also a slightly stickier one. When you cook rice in a thick sludge like this, verses just water or broth, it will always come out a bit starchier, which may bother certain dirty rice aficionados, but I like this texture even better. So to recap, this is dirtier, stickier, and tastier, which is why I really do hope you give it a try soon. Enjoy!


Ingredients for 6 portions:
1 tablespoon vegetable oil
6 ounces pork shoulder, diced or roughly chopped
1 yellow onion, diced
1/2 cup diced celery
1/2 cup diced green peppers, or jalapeno
6 ounces cubed spicy smoked pork sausage, like andouille
1 tablespoon paprika
2 teaspoons cumin
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder (or some fresh)
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
8 ounces finely minced raw chicken livers
2 cups long grain rice
2 teaspoons kosher salt, or to taste
4 cups broth
1/4 cup sliced green onions
1/4 chopped Italian parsley
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36 comments:

salama2top said...

Could you please make the Alexandrian beef Liver? If you wanna know how to make it, send me an email to amseng71@gmail.com.

Gina said...

Where is the recipe???

JCinDE said...

I was in until chicken livers. Any recommendation for something to sub in that isn't liver? I'm just not that dirty.

Macinsetex said...

You missed the andouille sausage. Anxious to try, soon. by the way, what about gizzards?

FSB said...

Ya know... when I was a kid, I always snagged the liver when Mom cooked a chicken dinner. She always appropriated the gizzard; but that's another story. Seeing you mince 8 ounces of chicken livers was deeply disturbing; but, the end result looks deeply delicious. This is well worth a try. Thank you!

Unknown said...

How did you get them bruises all over the upper front part of your right leg? you better be careful cooking in your underwear... I saw you in the dirty dirty rice video!

Zac said...

Forgot the sausage in the ingredients list.

Sundowner said...

Chef John, Were you making dirty rice in your underwear? I thought I saw bare legs around 5:45 in the video. Dangerous business You dirty boy!

Sundowner said...

OK Chef - you're off the hook. I see those khaki pants. Darn - I thought you were like the rest of us and cook in our underwear when no one is looking!

Alan said...

How much diced andouille?

Jonas said...

Don't forget the andouille!

Unknown said...

Hi Chef
I LOVE your recipes! How much Sausage do you use in this recipe for Dirty Dirty Rice?
Thank you,

Jonathan Isbit said...

Please fix a typo. Should be versus not verses, as in "When you cook rice in a thick sludge like this, verses just water or broth,"

Thomas Lang said...

Hey Chef John, looks absolutely delicious as always. Just pointing out you seem to have missed the andouille sausage from your ingredients list. I'll be using some chorizo I found in the freezer to avoid a second trip to the market. Thank you for the wonderful recipes and inspiration.

Thomas Lang said...

Hey Chef John, looks absolutely delicious as always. Just pointing out you seem to have missed the andouille sausage from your ingredients list. I'll be using some chorizo I found in the freezer to avoid a second trip to the market. Thank you for the wonderful recipes and inspiration

Gerard Mason said...

I'm not sure where one actually leaves one's "wishes", can't find a dedicated page, however I just found out about tortas de aceite and I must say they look and sound delicious. I wonder if that's the kind of thing you'd do?

Jerry Miller said...

This looks delicious and I'll definitely try it. I thoroughly enjoy your videos. I must mention two things: First, you didn't include the amount of andouille sausage and second, I missed your pun.

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rideandcook said...

Hoo boy I will try this, I love chicken livers! I’ll probably add a few more. This is perfect late night come home from work food!

DrAwkward said...

Wow, wow!! I was absolutely blown away by the flavor of this! Thanks so much for sharing.

By the way, your ingredient list on the blog accidentally leaves off the andouille sausage. Fortunately, I had just picked up some Spanish chorizo, which was a great addition.

Michi said...

Do you wash the rice first, or do you leave it unwashed to use the starches to make it sticky?

By the way, the Andouille sausage is missing from the list of ingredients.

Thanks for all your great recipes, I've enjoyed making quite a few of them!

Michi said...

Do you wash the rice first, or do you leave it unwashed to use the starches to make it sticky?

By the way, the Andouille sausage is missing from the list of ingredients.

Thanks for all your recipes! I've enjoyed making quite a few of them.

Unknown said...

Chef John,
In your video you have 3 additional ingredients not listed in the ingredient list in the blog. They are andouille sausage, bay leaf, and Worcestershire Sauce. Also you just called for broth in the ingredient list when I think you meant chicken broth.
Thank you for the recipes and inspiration,
Paul

Unknown said...

Your video calls for diced Andouille sausage but doesn't specify the amount and it's not included in the recipe. So, how much?

Ben said...

The video has andouille sausage as an ingredient, but it’s not listed on the blog post.

Russ said...

How much sausage? I don't see it listed in the ingredients.

Edward said...

A slightly less dirty version of this was served every day at lunch at Judice High School in Lafayette, Louisiana back in 1967.

Chef, I don't see the Andouille sausage in the list of ingredients.

Thanks again for the great learning experiences!

Nomnomnom said...

Hello hello from downundaland Chef John, and thank you for your fun peeks into American style cooking
I’m also a chef, and enjoy learning more about up north tucker ��
A quick question, if I may?
We don’t have anything like a dry ranch dressing available in Oz, could you (or your subscribers!?!)
recommend a basic ingredient list to try making at home?
Thank you (all) for your time, and the fun community here ❤️

Steve Ballantyne said...

Errr… there’s smoked pork sausage in the video, but not in the ingredients list. How much sausage should we put in?

Unknown said...

Chef John, I usually enjoy your recipes but have to turn this one down - yuk! Liver????

capequahog said...

what is he wearing it looks like he is in his skivvies or something

Curby Weaver said...

You forgot the sausage in the ingredient list.

John Kisch said...

I think you missed the sausage in your ingredients list

John Kisch said...

I think you omitted the sausage from your ingredients list

Unknown said...

I made this today, it was delicious. Served it with sous vide cooked chicken thighs.

My girlfriend came into the kitchen while I was chopping the liver but she ate it anyway.

The sausage and the Worchestershire sauce are missing from the list of ingredients.

Cheers,

/Mats

heathercollins608 said...

I am making a double batch and am concerned with uneven cooking. Would you finish this in the oven, or just stick with the mid-cook stir? If so, how?