Cajun Dirty Rice with Pork, Chicken Livers, and Trinity

Why You’ll Love This Recipe

• Big Cajun flavor: the trinity, garlic, and warm spices build deep, savory goodness.
• Fluffy, not mushy: cooking the rice separately keeps every grain distinct.
• Weeknight-friendly: one skillet for the meat and veggies, rice cooks while you chop.
• Versatile: serve as a hearty side or a stand-alone main.

Grocery List

• Produce: 1 yellow onion, 1 green bell pepper, 3 ribs celery, 4 garlic cloves, 2 scallions, 1 small bunch parsley
• Dairy: Unsalted butter
• Pantry: Long-grain white rice, low-sodium chicken broth, neutral oil, Cajun seasoning, sweet paprika, dried thyme, cayenne, black pepper, bay leaf, Worcestershire sauce, hot sauce (optional), kosher salt, ground pork, chicken livers

Full Ingredients

For the Rice

• 1 1/2 cups long-grain white rice, rinsed until water runs mostly clear
• 2 1/4 cups low-sodium chicken broth
• 1 bay leaf
• 1/2 tsp kosher salt

For the Skillet

• 2 tbsp neutral oil (canola or vegetable)
• 2 tbsp unsalted butter, divided
• 12 oz ground pork
• 8 oz chicken livers, trimmed of sinew and finely chopped
• 1 medium yellow onion, small dice (about 1 1/4 cups)
• 1 green bell pepper, small dice (about 1 cup)
• 3 ribs celery, small dice (about 1 cup)
• 4 garlic cloves, minced

Seasonings

• 1 1/2 tbsp Cajun seasoning (low-sodium preferred)
• 1 tsp sweet paprika
• 1 tsp dried thyme
• 1/4–1/2 tsp cayenne pepper (to taste)
• 1 tsp freshly ground black pepper
• 3/4 tsp kosher salt, plus more to taste
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce (optional)

Finish

• 1/4 cup chopped fresh flat-leaf parsley
• 2 scallions, thinly sliced
• 2–4 tbsp extra broth or water, as needed to loosen

Step-by-Step Instructions

Step 1: Cook perfectly fluffy rice

Rinse the rice under cold water, swishing with your hand, until the water runs mostly clear (about 30–45 seconds). In a medium saucepan, combine the rice, chicken broth, bay leaf, and 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and discard the bay leaf.

Step 2: Prep the meats and veg

While the rice cooks, finely chop the chicken livers (small pieces help them melt into the rice). Dice the onion, bell pepper, and celery evenly for quick, even cooking. Mince the garlic. Chop parsley and slice scallions; set aside for the finish.

Step 3: Brown the pork

Heat 1 tbsp oil in a large, wide skillet (12-inch) over medium-high heat. Add the ground pork and cook, breaking it into small crumbles, until browned and no longer pink, 5–7 minutes. Season with 1/4 tsp salt. Transfer pork and any juices to a bowl. Do not wipe the skillet.

Step 4: Soften the trinity

Add the remaining 1 tbsp oil and 1 tbsp butter to the skillet. Stir in the onion, bell pepper, and celery with a pinch of salt. Cook over medium heat, stirring occasionally and scraping up any browned bits, until the vegetables are soft and glossy, 6–8 minutes.

Step 5: Add livers and aromatics

Add the garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high and add the chopped chicken livers. Cook, stirring frequently, until just cooked through and no longer raw in the centers, 3–4 minutes. For safety, a piece should register 165°F on an instant-read thermometer. Stir in the Cajun seasoning, paprika, thyme, cayenne, black pepper, remaining 1/2 tsp salt, Worcestershire, and hot sauce (if using). Cook 1 minute to bloom the spices.

Step 6: Fold in rice and finish

Return the browned pork with any juices to the skillet. Add the cooked rice and the remaining 1 tbsp butter. Fold gently to coat every grain, 2–3 minutes over medium heat. If the mixture seems dry, splash in 2–4 tbsp broth or water to loosen and make it glossy.

Step 7: Rest, taste, and serve

Turn off the heat. Stir in parsley and scallions. Taste and adjust salt, heat, and spices to your liking. Let the dirty rice sit for 2 minutes so flavors settle, then serve hot as a main or a hearty side.

Pro Tips

• Cut livers small so they blend into the rice and enrich the flavor without dominating the texture.
• Use a wide skillet to drive off moisture quickly and keep the rice fluffy, not soggy.
• If your Cajun seasoning is salty, reduce added salt and season at the end.
• Day-old rice works beautifully—reheat it directly in the skillet with a splash of broth.
• For extra depth, sear the livers well; those caramelized bits are flavor gold.

Variations

• Andouille twist: Swap 6 oz of ground pork for 6 oz diced andouille sausage for a smokier profile.
• Lighter weeknight: Use 90% lean ground turkey; add 1 tbsp oil and 1/2 tsp smoked paprika for richness.
• Meatless: Replace pork and livers with 12 oz finely chopped mushrooms and 1 cup cooked lentils; increase Cajun seasoning to 2 tbsp.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low with a splash of broth or water, stirring until hot. Freeze up to 2 months; thaw overnight in the fridge before reheating. For make-ahead, cook the rice up to 2 days in advance and chill; cook the skillet portion fresh for best texture, then fold in the rice.

Nutrition (per serving)

Approx. 470 calories; 21 g protein; 22 g fat; 48 g carbohydrates; 2 g fiber; 820 mg sodium. Values are estimates and will vary with specific ingredients.