Dirty Rice
Dirty Rice
Perfect amount of dirty to rice. My Recipe is an offshoot of my grandmother's recipe from the 1960s.
Ingredients
The “Dirty”
- 1360 g pork butt (3 lb)
- 566 g pork liver (1.25 lb)
- 566 g chicken gizzard (1.25 lb)
- 35 g dried bell pepper
- 25 g dried minced onion
- 10 g garlic powder
- 12 g salt (0.5% salt)
- 2 tbsp browning (30 mL)
- 2 tbsp dark roux (30 mL)
- ¼ – ½ cup water (to make spice paste)
The Dirty Rice Mix
- ⅓ c fat (duck fat, bacon fat, or oil)
- 385 g onion medium diced (about 2 medium onions weighing approx. ½ lb each)
- 1 green bell pepper medium diced (120 g)
- 1 red bell pepper medium diced (130 g)
- 3 sage leaves
- 1 sprig of Rosemary (tie the sage and rosemary together in a bouquet garni)
- 4 cloves of garlic finely minced
- ½ c fresh basil finely minced (25g)
- ½ c fresh parsley finely minced (30g)
- 1½ – 2 c chicken bone broth
- 1360 g “Dirty” (3 lbs)
- Salt to taste
- Cajun seasoning to taste
- Black pepper to taste
- MSG to taste (optional)
Dirty Rice
- Jasmine Rice
- Dirty Rice Mix, to taste
- 1-2 bunches scallions minced (for garnish)
- Cajun seasoning to taste
Instructions
The Dirty
- Slice the pork butt, pork liver and chicken gizzard into 2-inch cubes. Place the cubed meat in the freezer for 1 hour to get it very cold before grinding. In a small bowl combine the dried bell pepper, minced onion, garlic powder, salt, browning, roux and enough water to make a thick paste. Coat the cubed meat in the spice paste. Next, immediately grind it once on the 4.5 mm (3/16) fine grinding plate. After grinding, mix the ground meat by hand until it is uniform and tacky. Finally, brown 1360 g (3lb) of the Dirty in a skillet in batches being careful not to overcrowd the pan. After each batch of Dirty is browned, break it into small bits using a pastry cutter.
The Dirty Rice Mix
- Preheat a large skillet with high sides over medium-high heat. Add the fat of your choice to the skillet. Into the fat, add the onion and bell peppers. Season it generously with salt, pepper, cajun seasoning and MSG (optional). After the onions and bell peppers begin to sweat add the bouquet garni of the sage and rosemary. When the aromatics have reduced in size by half and a brown fond has formed on the bottom of the skillet, deglaze it with chicken bone broth and scrape the brown bits off the bottom of the skillet. To the skillet, add the browned Dirty along with the rest of the Chicken stock and cook it over medium-high heat until all the liquid of the bone broth is cooked off. Adjust the seasoning level if necessary. The Dirty Rice Mix is now complete.
Dirty Rice
- Cook as much jasmine rice as you need to feed your guests. When the rice of your choice is completed add as much of the Dirty Rice Mix to the rice as you need. Work in spoonfuls so as to avoid over dressing the dirty rice. Once the rice and Dirty Rice Mix is well mixed, garnish it with an aggressive amount of minced scallion and enjoy.