Cajun Dirty Rice with Pork, Andouille and Chicken Livers

What you need

• 250 g (1 1/4 cups) long-grain white rice, rinsed and drained
• 500 ml (2 cups) chicken stock, hot
• 2 tbsp vegetable oil
• 300 g (10 oz) ground pork
• 150 g (5 oz) andouille sausage, diced
• 120 g (4 oz) chicken livers, trimmed and finely chopped
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 1 green bell pepper, finely chopped
• 3 cloves garlic, minced
• 2 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp ground white pepper
• 1 tsp dried thyme
• 1 tsp Worcestershire sauce
• 1 bay leaf
• 3 green onions, thinly sliced
• 1 handful fresh parsley, chopped
• 1 tsp salt, plus more to taste

Method

Restated from the original video

1. 1

   Heat the oil in a wide, heavy pot over medium-high heat.

2. 2

   Add the pork and andouille. Cook, breaking up the pork, until no pink remains and the meat is well browned, 8-10 min.

3. 3

   Add the livers and cook, mashing them with the spoon, until cooked through and crumbly, 3-4 min.

4. 4

   Stir in the onion, celery and bell pepper. Cook, scraping up the browned bits from the bottom, until soft, 6-8 min.

5. 5

   Add the garlic, paprika, cayenne, black pepper, white pepper and thyme. Stir for 30 seconds until fragrant.

6. 6

   Add the rice and stir for 1 min to coat the grains. Stir in the Worcestershire sauce, bay leaf, 1 tsp salt and the hot stock, and bring to a boil.

7. 7

   Cover, turn the heat to the lowest setting and cook without lifting the lid until the rice is tender and the liquid is absorbed, 15-18 min.

8. 8

   Take off the heat and rest covered for 10 min.

9. 9

   Remove the bay leaf. Fluff with a fork, fold in the green onions and parsley, and add more salt if needed.

Imported from pinchofnom.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.