This is a rich rice dish, like a pilaf. Cooked with chicken livers and pork mince, and the Creole base of onions, celery and capsicum. It’s a one-pot spicy dish found throughout the south of the USA. More often than not New Orleans cooks would use lard, but I this version uses Ghee. The ‘dirty’ in the recipe name comes from the brown look that the rice takes on. The ratio of mince to livers can be adjusted to taste
300g pork mince
300g chicken livers, cleaned and coarsely chopped
2 tablespoons ghee (or butter)
1 small onion finely chopped
2 stalks celery, finely chopped
1 green capsicum, cored and finely chopped
1 red capsicum, cored and finely chopped
1 cup long grain rice, rinsed and drained
500ml chicken stock
few sprigs fresh thyme, chopped
1 bay leaf
1 tsp Worcestershire sauce
salt and freshly ground black pepper
tabasco sauce to taste
Small bunch parsley, finely shopped
Preheat oven to 180°C. Sauté the pork mince in a non-stick frying pan until browned then add the livers and continue cooking gently until they are no longer pink. Tip off any excess fat and set the meat aside.
In the same pan melt the Ghee, then add the onion, celery, capsicum and garlic. Stir over a gentle heat for about 4 minutes until softened.
Mix the meat and vegetables together in a large ceramic oven-proof dish, then add the rice, stock, thyme, bay leaf, Worcestershire sauce, and a little salt. Cover with a lid and cook for about 20 minutes, give the mixture a good stir, then return to the oven for another 20 minutes, or until the rice has absorbed the liquid and is soft.
Remove the bay leaf, season with salt, pepper and Tabasco and stir in the chopped parsley.