Cajun Dirty Cabbage Fried Rice

• •4 cups cold day-old cooked long-grain white rice
• •0.5 lb ground pork sausage or andouille sausage, finely chopped
• •0.3 lb chicken livers, trimmed and finely minced
• •4 cups green cabbage, thinly shredded
• •1 cup yellow onion, finely diced
• •0.8 cup green bell pepper, finely diced
• •0.5 cup celery ribs, finely diced
• •4 garlic cloves, minced
• •1.5 tablespoon Cajun or Creole seasoning blend
• •2 tablespoon soy sauce
• •1 tablespoon Worcestershire sauce
• •2 tablespoon vegetable oil or rendered bacon fat, divided
• •0.5 cup green onions (scallions), thinly sliced
• •2 tablespoon fresh flat-leaf parsley, finely chopped
• •0.5 teaspoon freshly cracked black pepper

Instructions

1. 1

   In a large wok or heavy cast-iron skillet, heat 1 tablespoon of oil or bacon fat over medium-high heat until shimmering.

2. 2

   Add the ground pork sausage and minced chicken livers. Cook, breaking up the meat with a wooden spoon into very fine bits, for about 5 to 6 minutes until deeply browned and slightly caramelized.

3. 3

   Add the diced onion, green bell pepper, and celery (the Cajun Holy Trinity) to the skillet with the browned meats. Cook for 4 to 5 minutes until the vegetables soften and begin to brown at the edges.

4. 4

   Stir in the minced garlic, Cajun seasoning, and black pepper. Cook for about 1 minute until highly aromatic.

5. 5

   Add the shredded green cabbage and stir-fry vigorously for 3 to 4 minutes until the cabbage is wilted but still retains a tender-crisp bite.

6. 6

   Push the meat and cabbage mixture to the edges of the pan to create a well in the center. Add the remaining 1 tablespoon of oil to the center of the pan.

7. 7

   Add the cold cooked rice to the center, breaking up any clumps with a spatula. Spread the rice across the entire pan surface and press down slightly. Allow it to sear undisturbed for 1 to 2 minutes to develop crispy edges.

8. 8

   Drizzle the soy sauce and Worcestershire sauce evenly over the rice. Toss everything together vigorously over high heat for 2 to 3 minutes until the rice is evenly colored, steaming hot, and thoroughly coated in the pan drippings and spices.

9. 9

   Remove the pan from the heat. Fold in the sliced green onions and chopped fresh parsley. Taste and adjust seasoning with extra Cajun seasoning or black pepper if desired. Serve immediately.

Chef's Tips

• 💡Using day-old cold rice is crucial; freshly steamed warm rice contains too much moisture and will become mushy.
• 💡Finely mincing the chicken liver gives the dish its authentic 'dirty' depth of flavor without overwhelming liver chunks. If you prefer a milder version, substitute with 80/20 ground beef.
• 💡Rendered bacon grease adds an extra layer of authentic Southern smokiness if used instead of neutral oil.
• 💡Shred the cabbage thinly so it wilts quickly and integrates smoothly with the grains of rice without releasing excess water.