Dirty Rice by Chef Paul

12/1/2018 – This cook was inspired by the recipe on page 224 of our copy of Chef Paul Prudhomme’s book Louisiana Kitchen. Our note in the book is dated 6/5/2004 and reads  “Used cajun sausage (12″) with one liver, 4 hearts & broth. Very Good. No ground pork & only one gizzard.”

We followed the recipe fairly closely other than using turkey broth rather than chicken. We also made a double batch as we had twice the meat needed for a single. It turned out:

  • tasty but a bit too spicy from the cayenne;
  • mushy as it did not have the flakey rice texture. Adding the diced or ground mushy livers after the veggies were cooked surely contributed to the mushy texture.
  • The meat to rice ratio seemed too high.
  • next time do not use long grain rice; less cayenne; cook the livers with the pork or just after the pork so they are firm bits.


2 tablespoons chicken fat (or olive or vegetable oil)
1/2 lb ground pork
2 bay leaves
1/2 cup onion (finely chopped)
1/2 cup celery (finely chopped)
1/2 cup bell pepper (finely chopped)
1 tablespoon minced garlic
2 cups chicken turkey stock
1/3 lb ground chicken livers chopped fine
3/4 cups rice (uncooked)


2 teaspoons ground red pepper (cayenne) [this much made it VERY spicy]
1 1/2 teaspoon salt
1 1/2 teaspoon ground black pepper
1 1/4 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano


  1. Combine seasoning mix in a small bowl and set aside.
  2. Melt chicken fat in a large skillet over medium high heat and sauté pork and bay leaves until meat is browned, about 3-4 minutes, stirring occasionally. Add chicken livers and cook for 2 minutes. [the 12/1/18 cook turned out mushy and an odd flavor that was likely due to the livers being boiled with the rice. So, this addition was moved to this earlier step in the process.]
  3. Reduce heat to medium and add seasoning mix, onions, celery, peppers, and garlic and cook until onion starts to become translucent about 5-7 minutes. Stir constantly to prevent too much sticking.
  4. Add stock and loosen all of the browned bits on the bottom of the pan. Add chicken livers and cook for 2 minutes.
  5. Add rice and stir. Reduce heat to low, cover pan and simmer for 10 20 minutes. Turn off heat and let rice sit, covered, for another 5-10 minutes until liquid is absorbed.
  6. Remove bay leaves and serve.


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