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Cajun Pork Dirty Rice

Cajun Pork Dirty Rice with Bell Pepper and Scallion

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If you love the aromatic flavors found in Cajun cooking, you’re in luck. Here, Chef Taylor is tackling a southern Louisiana classic: dirty rice. Named after the layers of color the rice gains by adding aromatics and spices, the dish typically features chicken liver or giblets; here, we’re swapping in Cajun-spiced ground pork. Then, butter is melted into the pan drippings to create the base for a rich, thick sauce soaked up with basmati rice. This is just the hearty, zesty meal we’ve been craving.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Taylor

By Chef Taylor

  • Calories 810
  • Protein 34g
  • Total Carb 75g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    • 3/4 cup
    • basmati rice
  • bay leaf
    • 1
    • bay leaf
  • chicken stock
    • 8 ounces
    • chicken stock
  • red bell pepper
    • 1
    • red bell pepper
  • stalk celery
    • 1
    • stalk celery
  • scallions
    • 2
    • scallions
  • lemon
    • 1
    • lemon
  • garlic
    • 2 cloves
    • garlic
  • Cajun spice blend
    • 2 teaspoons
    • Cajun spice blend
  • ground pork
    • 10 ounces
    • ground pork
  • unsalted butter
    • 4 packets
    • unsalted butter
  • flour
    • 2 tablespoons
    • flour

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook Rice

    Cook Rice

    In a small pot, combine rice, whole bay leaf, ¼ cup chicken stock, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, remove and discard bay leaf (we're using it here for flavor, not texture), and cover to keep warm until Step 5.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem. Cut into ¼-inch pieces. Trim and discard ends of celery and thinly slice. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Halve lemon; cut 1 half into 4 wedges and set aside for serving. Mince garlic

  3. Brown Pork

    Brown Pork

    Heat 1 tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add Cajun spice blend and pork. Cook, breaking up, until browned and cooked through, about 5 minutes. Season with ¼ teaspoon salt and black pepper as desired. Using a slotted spoon, transfer pork to a plate and set aside, reserving pan with juices for making roux.

  4. Make Brown Roux

    Make Brown Roux

    Add butter to pan from pork and place over medium heat. When butter is foamy, add flour. Cook, stirring constantly and scraping up browned bits from bottom of pan, until flour is golden, 5-6 minutes. Add scallion whites and light greens and garlic and cook until slightly softened and fragrant, about 1 minute.

  5. Finish Dirty Rice

    Finish Dirty Rice

    Add bell pepper, celery, and remaining chicken stock to pan with roux and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until liquid is reduced by half, 3-4 minutes. Remove pan from heat and stir in rice (remember: you don't need the bay leaf anymore!), pork, and juice of ½ lemon. Taste and add salt and black pepper as desired.

  6. Plate Cajun Pork Dirty Rice

    Plate Cajun Pork Dirty Rice

    Divide Cajun pork dirty rice between serving dishes. Garnish with scallion dark greens and serve with lemon wedges for squeezing over, if desired. Dig in!

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