Cajun Dirty Rice with Andouille

Ingredients

• 2 cups long-grain white rice
• 8 oz Andouille sausage, diced
• 1/2 lb ground pork
• 4 oz chicken livers, finely minced
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 3 cups chicken broth
• 2 tsp Cajun seasoning
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 2 green onions, sliced
• 2 tbsp flat-leaf parsley, chopped
• 2 tbsp vegetable oil

Instructions

1. 1

   Brown the Andouille sausage in a large, heavy-bottomed pot over medium-high heat. Remove with a slotted spoon.

2. 2

   Add oil if needed. Brown ground pork in the same pot until cooked through and well-browned. Add minced chicken livers and cook for 3 minutes.

3. 3

   Add onion, bell pepper, and celery (the holy trinity). Cook for 8 minutes until softened. Add garlic and cook 1 more minute.

4. 4

   Stir in Cajun seasoning, thyme, and oregano. Cook for 1 minute.

5. 5

   Return Andouille to the pot. Add uncooked rice and stir to toast in the drippings for 2 minutes.

6. 6

   Pour in chicken broth. Stir, scraping up browned bits. Bring to a boil.

7. 7

   Reduce heat to the lowest setting, cover tightly, and cook for 18–20 minutes until rice is tender and liquid is absorbed.

8. 8

   Fluff with a fork and fold in green onions and parsley. Taste for salt and Cajun seasoning.

9. 9

   Serve as a side to grilled chicken, pork chops, or as a standalone dish.