Dirty Rice (Soy-Free)

Instructions

1. 1Place a 30.48 cm skillet or Dutch oven over medium heat (about 175°C/175°C). Add the 2 tablespoons of olive oil and let it heat until it shimmers.
2. 2Add the about 450 g of ground pork to the hot skillet. Cook, breaking it up with a spoon, until it is fully browned and no pink remains, about 8-10 minutes.
3. 3Add the about 225 g of chicken livers (chopped) and the about 225 g of chicken gizzards (chopped) to the skillet with the pork. Continue to cook, stirring occasionally, until the livers and gizzards are browned, about 5 minutes.
4. 4Add the 1 large onion (diced), the 1 large green bell pepper (diced), and the 2 stalks of celery (diced) to the skillet. Cook, stirring often, until the vegetables are softened, about 7-10 minutes.
5. 5Stir in the 4 cloves of garlic (minced) and cook for 1 minute more, until you can smell its fragrance.
6. 6Add the 2 cups of long-grain rice, 3 cups of chicken broth, 2 tablespoons of Cajun seasoning, and 1 teaspoon of hot sauce (if using) to the skillet. Stir everything together well. Increase the heat to medium-high (204.4°C/200°C) and bring the liquid to a rolling boil.
7. 7Once boiling, immediately reduce the heat to low (93.33°C/95°C), cover the skillet tightly with a lid, and let it simmer for 20-25 minutes. The rice is done when it has absorbed all the liquid and is tender.
8. 8Remove the skillet from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming. Fluff the dirty rice gently with a fork before serving.

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