Lake Charles Dirty Rice

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Lake Charles Dirty Rice originated in the New Orleans area, where Cajun food came into being. But I put this recipe here in the “Classic All American” section, because it has become immensely popular all across the continent. Pureed liver gives the dish a deep, distinctive, earthy aroma and flavor.

Lake Charles Dirty Rice

(Photo Attributed to Author: pointnshoot)

Lake Charles Dirty Rice Recipe-

  • 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 peppercorns
  • 1/2 tsp. chili powder
  • 1-1/2 cups chicken broth stock
  • 1 cup finely chopped onion
  • 6 shallots, trimmed and hopped fine
  • 1/2 cup finely chopped celery stalks
  • 1 or 2 Habanero peppers, seeds and ribs included, finely chopped (these little puppies are HOT, so only 1 if you don’t like super spicy hot dishes, and for even milder, just one pepper, and remove the seeds)
  • 2-3 large garlic cloves, minced
  • 1 tbsp. dried oregano
  • 3 cups cooked short grain white rice
  • 4-6 green onions, rough chopped (you want a good cup full, plus a little more for garnish)
  • 2 tbsp. chopped fresh parsley, plus more for garnish
  • 2 tbsp. chopped fresh cilantro, plus more for garnish
  1. In a large, heavy skillet, heat the oil over high heat. Add in the pork and liver and cook, stirring, until lightly browned, 3 to 4 minutes.
  2. Stir in the salt, pepper, and chili powder, and stir to combine well.
  3. Add 1/4 cup of the chicken stock and cook until the liquid has evaporated, about 5 or 6 minutes. You want the meat to get well browned and crusty, even sticking to the pan. (Resist the urge to stir constantly – this is one instance where you actually want your meat to get crusty and sticking to the pan)
  4. Add the onion, shallots, celery, Habanero peppers, garlic and oregano, scrape the meat off the pan bottom, stir and combine everything together, and cook, stirring only now and then, until the vegetables are also nicely browned and crusty and beginning to stick to the pan – about 4 minutes should do it.
  5. Add the remaining 1-1/4 cups stock and the rice, scallions, cilantro and parsley, cook and stir until the liquid is absorbed and the rice is heated through, about another 3 to 4 minutes.
  6. Season your Lake Charles Dirty Rice with salt and pepper to taste, and garnish with additional chopped green onions, parsley and cilantro.

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