Name: Dirty Rice
Yield: Makes eight side portions
Cuisine: Cajun
Ingredients: 2 Tbsp. butter; ½ tsp. marjoram; 1½ cups Uncle Ben’s or other parboiled rice; 2½ cups chicken stock; 1 tsp. Worcestershire sauce; 2 tsp. salt, plus more to taste; 2 tsp. salt-free Creole seasoning; ½ tsp. crushed red pepper; ½ lb. ground pork (or better yet, substitute ⅓ of this with pork liver); 1 rib celery, halved; 1 green bell pepper, stemmed and seeded; ½ lb. chicken giblets (heart removed); 1 large yellow onion, quartered; Freshly ground black pepper to taste

Preparation info

Makes
eight
side portions

Difficulty
Easy

Appears in

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

About

Dirty rice is jambalaya’s less complex brother, yet in its way, it’s every bit as delicious. Unlike jambalaya, which can be served as a main course, dirty rice is a side dish. It’s also a way to use all the stuff you pull out of the cavity of a whole chicken. While you can use the heart, I usually leave it out because it’s tough, even chopped up. If the liver component of the giblets is about 50 percent, that’s perfect.