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Recipe

Lake Charles Dirty Rice

Evan Sung

Servings: 4–6

The traditional Cajun dish of dirty rice (rice cooked with chicken livers, spices, and aromatics) is the perfect pairing for New Orleans chef Donald Link’s Sunday Night Fried Chicken. The puréed liver lends an earthy depth to the dish (and fools the liver-averse every time).

Ingredients

  • 2 Tbs. canola oil
  • 4 oz. ground pork
  • 4 oz. raw chicken liver, puréed (1/2 cup)
  • 1-1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. chili powder
  • 1-1/2 cups chicken stock
  • 1 small onion, finely chopped (1 cup)
  • 2 celery stalks, finely chopped (1/2 cup)
  • 1 or 2 jalapeño peppers, seeds and ribs included, finely chopped
  • 2 garlic cloves, minced
  • 1 Tbs. dried oregano
  • 3 cups cooked white rice
  • 4 scallions (white and green parts), chopped (1 cup), plus more for garnish
  • 2 Tbs. chopped parsley, plus more for garnish

Preparation

  • In a large, heavy skillet, heat the oil over high heat. Add the pork and liver and cook, stirring, until browned, 3 to 4 minutes. Stir in the salt, pepper, and chili powder to combine. Add 1/4 cup of the chicken stock and cook until evaporated, allowing the meat mixture to get browned and crusty once again and stick to the pan, an additional 5 to 6 minutes. (Resist the impulse to stir constantly: you want the meat to stick to the pan and get nice and crusty.)
  • Add the onion, celery, jalapeno, garlic, and oregano and cook, stirring, until the vegetables are nicely browned and crusty and begin to stick to the pan, about 4 minutes. Add the remaining 1-1/4 cups stock and the rice, scallions, and parsley and stir until the liquid is absorbed and the rice is heated through, 3 to 4 minutes.
  • Season with salt and pepper to taste and garnish with additional scallions and parsley, if desired.

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