I seem to be on a mission to adapt every savory rice dish that pops in my head to a low carb, grain free cauliflower version. Today I experimented with dirty rice. My version is offal forward because I have a lot of it in my freezer. Traditionally pork sausage or ground beef and chicken liver or chicken gizzards are used. I skipped the pork or beef in favor of chicken liver, hearts, and gizzards but it would be easy to adapt this recipe to fit your tastes and available ingredients.
I simmered the hearts and gizzards in seasoned water for approximately 30 minutes while I was prepping the vegetables before straining them and grinding them in the food processor. I also quickly pan seared the liver in bacon fat before pureeing them in the food processor. Precooking the offal makes assembly of the whole dish easier and faster.
I made my own creole seasoning from herbs & spices I had on hand. I used a teaspoon as 1 part when making it since 3 tsp = 1 Tbs. Salt can be reduced or eliminated, but I prefer it with the salt to balance out the heat. I’m looking forward to using it on pork and fish dishes.
6 parts salt (optional)
6 parts sweet paprika
3 parts granulated garlic
3 parts granulated onion
2 parts cayenne pepper
1 part black pepper
1 part white pepper
1 part dried oregano
1 part dried parsley
1 part dried thyme
Combine all ingredients in a small bowl and whisk together until well combined. Store in a sealable glass spice or canning jar.
Offal Dirty Cauliflower Rice
1 head cauliflower, riced or grated (3-4 cups)
1 lb chicken livers
1/2 lb chicken hearts, cooked & ground
1/2 lb chicken gizzards, cooked & ground
4 cloves garlic, minced or pressed
3 green onions, sliced
2 carrots, diced small
2 stalks celery, diced small
2 bay leaves
1 onion, diced
1 bell pepper, diced small
1 jalapeno, finely diced
1/4 cup fresh parsley, minced
2 Tbs bacon fat or lard
2 Tbs creole seasoning (see above)
1 Tbs chicken bouillon (optional)
2 tsp fresh thyme leaves
Rinse, clean, and dry chicken livers. In a large sauté pan melt bacon fat or lard on medium high. Add livers to the sauté pan. Cook for approximately 2 minutes on each side, so they’re still rare in the center. Remove from the pan and set aside. Add onion, garlic, celery, carrots, bell pepper, and jalapeno to the pan. Reduce heat to medium low and saute the vegetables until the onions are translucent and the carrots and celery are partially cooked. Add the ground gizzards and hearts, cauliflower, bay leaves, creole seasoning, fresh thyme, and bouillon. Stir well and cook until the vegetables are cooked through. Puree the livers in a food processor or chop finely. Remove the bay leaves from the pan and add liver, parsley, and green onions. Stir until well combined. Remove from heat and serve.