Dirty rice is a traditional Creole dish from Louisiana that combines white rice with the trinity of Cajun aromatics (peppers, celery and onion) along with ground meat and other spices to give this dish its namesake “dirty” look. While many variations exist, my recipe for Cast Iron Dirty Rice is as easy to prepare as it is to consume. Looking to make this the star of the meal? Simply add some sausage, chicken or shrimp to the mix and you have got yourself dinner!
- 2 Tbsp. Olive Oil
- 1½ cups Long Grain White Rice
- 1½ cups Chicken Stock
- 5-6 Chicken Livers, chopped
- 1 Green Bell Pepper, finely diced
- 1 Large Onion, finely diced
- 1 stalk Celery, finely diced
- 2 Roma Tomatoes, diced
- 3 Tbsp. Damon’s Louisiana Rub
2 Tbsp Dried Oregano
2 Tbsp Dried Basil
2 Tbsp Granulated Garlic
1 Tbsp Dried Parsley
1 Tbsp Granulated Onion
1 Tbsp Dried Thyme
2 Tsp Marjoram
2 Tsp Sea Salt
2 Tsp Black Pepper
- Heat olive oil in cast iron skillet over 375⁰ grill.
- Add peppers, onions and celery to skillet and cook approximately 5 minutes until they begin to soften, stirring occasionally.
- Add chicken livers and cook additional 5 minutes, stirring often. Cook until edges of liver begin to brown.
- Add remaining rice, chicken stock, rub and tomatoes, stir thoroughly.
- Cover and cook until most of the liquid has been absorbed and the rice is tender (approximately 20 minutes). Stir occasionally.