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Flavorful Cajun Dirty Rice with Chicken Livers

Cajun dirty rice with chicken livers - featured image
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A quick and easy Cajun dirty rice recipe featuring tender chicken livers and the classic holy trinity of Cajun cooking. This hearty, spicy dish is perfect for comforting weeknight meals.

Ingredients

Scale
  • 8 ounces chicken livers, trimmed and rinsed
  • 1 cup long-grain white or brown rice, cooked
  • 1 medium onion, finely chopped
  • 1 small green bell pepper, diced
  • 2 medium celery stalks, finely chopped
  • 3 garlic cloves, minced
  • 1 cup chicken broth (preferably low sodium)
  • 2 tablespoons vegetable oil or butter
  • 1 to 1.5 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 green onions, chopped (for garnish)
  • Hot sauce (optional, for serving)

Instructions

  1. Rinse 1 cup of rice under cold water until the water runs clear. For white rice, bring 2 cups of water to a boil, add rice, cover, and simmer for 15 minutes. For brown rice, use 2 1/2 cups water and simmer for 40-45 minutes until tender. Remove from heat, let sit covered for 5 minutes, then fluff with a fork and set aside.
  2. Trim any connective tissue or greenish spots from chicken livers and rinse under cold water. Pat dry with paper towels.
  3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add chopped onion, diced green bell pepper, and chopped celery. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened and translucent.
  4. Stir in minced garlic, smoked paprika, dried thyme, and Cajun seasoning. Cook for 1-2 minutes until fragrant.
  5. Push vegetables to the side of the pan and add chicken livers in a single layer. Sear for 3-4 minutes per side, turning gently, until cooked through but still tender. Break them up slightly with a spoon as they cook.
  6. Add cooked rice and chicken broth to the skillet. Stir together and cook over medium heat for 5-7 minutes, allowing rice to soak up the juices. Season with salt and pepper to taste.
  7. Remove from heat and stir in chopped green onions. Adjust seasoning if needed. Serve warm with optional hot sauce.

Notes

Do not overcrowd the pan when cooking chicken livers to ensure proper browning. Pat livers dry before cooking to avoid steaming. Rinse rice to keep grains separate and prevent mushiness. Adjust Cajun seasoning to taste and add hot sauce for extra heat if desired.

Nutrition

Keywords: Cajun dirty rice, chicken livers, Southern cooking, comfort food, spicy rice, easy weeknight dinner

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