Step by step

Method

4 steps

1. 1

   Cook 1 cup long-grain white rice in salted water or stock until tender; fluff and keep warm (or use about 3 cups leftover rice). Dice 1 small onion, 1 celery stalk, and ½ green bell pepper; mince 3 garlic cloves. Have ready ½–¾ pound ground pork, chicken livers finely chopped (optional but classic), or a mix of ground beef and sausage.

2. 2

   Warm 1 tablespoon oil in a wide skillet over medium-high. Brown the meat 5–7 minutes until crumbled and cooked through, breaking it up. If using livers, add them for the last 3–4 minutes — they should lose the raw red look. Soften onion, celery, and pepper in the drippings 5–6 minutes; garlic 30 seconds.

3. 3

   Season with 1–1½ teaspoons Cajun seasoning, ½ teaspoon black pepper, pinch of cayenne or thyme, and salt to taste. Fold in the cooked rice and ¼–½ cup stock or water. Cook 3–5 minutes, stirring, until the rice picks up the brown bits and looks "dirty" — speckled and savory, not dry and separate like fried rice.

4. 4

   Taste for salt and heat. Finish with chopped scallions or parsley. Serve as a side with chicken or gumbo, or as a bowl with hot sauce. You want savory Louisiana dirty rice with browned meat flecks — not plain white rice with a shake of chili powder.