Dirty rice is a Cajun dish traditionally made with cooked rice, chicken livers, garlic, green pepper and bacon. Our version replaces the bacon with crumbled andouille sausage (another Cajun specialty) to give the dish a little bit of kick. The crumbled chicken livers are what gives the rice a “dirty” look, hence the name.
- 1-1/4 cups white rice
- 2-1/2 cups low-sodium chicken broth
- 2 tablespoons olive oil, divided
- 1 link andouille sausage, removed from the casing
- 1 cup onion, chopped
- 2 cloves garlic, finely chopped
- 3/4 lb chicken livers, rinsed, drained and roughly chopped
- 1/2 green bell pepper, cut into 1/2-inch pieces
- 1/2 red bell pepper, cut into 1/2-inch pieces
- Salt and freshly ground black pepper
- 1/4 cup fresh parsley, finely chopped
- Place the rice, chicken broth and 1 tablespoon of the olive oil in a saucepan. Bring the mixture to a boil, cover, reduce the heat to medium and simmer until the rice is tender, 14 to 18 minutes. Remove from the heat and set aside.
- Heat the remaining tablespoon of olive oil in a heavy skillet over medium-high heat. Add the andouille and sauté until lightly browned, breaking up larger chunks with a spatula as the sausage cooks. Add the onion, garlic and chicken livers and continue cooking until the livers are browned, breaking them up into small pieces as well. Season to taste with salt and pepper.
- Add the red and green bell peppers to the pan and continue cooking, stirring often, until the peppers are tender. Add the rice, combine well and spoon onto plates. Sprinkle with chopped parsley and serve immediately.