Tag Archives: ground pork

Dirty Rice: Can you keto up dirty rice?

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Dirty Rice

Feeds 4-6


    • 2 tbsp bacon grease
    • 1 small/medium onion (chopped)
    • 1/2 cup celery
    • 1/2 cup green onions
    • 1 green bell pepper (chopped)
    • 1/2 cup parsley
    • 1/2 cup garlic (minced)
    • 1.5 cups white rice
    • 3 cups chicken broth
    • 1/2 pound chicken liver (or beef liver) chopped
    • 1/2 pound ground pork (or beef)
    • 1/2 pound Country Boy andouille sausage See Note 1
    • Dan Pastorini Garlic and Herb
    • Gumbo Daddy Cajun Seasoning
    • Jacobsen Chili Salt
    • Freshly chopped Rosemary, Oregano, Thyme.


    1. Put bacon grease into large pot and heat
    2. Brown chicken livers (or beef liver).
    3. As you are browning add ground pork (or beef) and andouille sausage.
    4. Add onion and garlic and sauté for 2-3 minutes. You can drain the meat of grease at this point if you like, but Nonna never does!
    5. Add green onions, celery, bell pepper, parsley and mix.
    6. Add seasonings (Gumbo Daddy’s Cajun seasonings, Jacobsen Chili Salt, DP’s Garlic and Herb Seasonings). See Note 1
    7. Add white rice and sauté for 2-3 minutes. Basically, let the rice absorb the meat juices some.
    8. Add 3 cups chicken broth and bring to a boil.
    9. Once boiling reduce heat to a simmer and cover. Check at 25 minutes and every 5-10 minutes after that. Nonna’s declared her dirty rice ready at 30 minutes. Make sure the broth is absorbed by the rice and that rice is tender.


    1. Follow steps 1-6 above. Remember you won’t need as much seasonings as you do for regular white rice. Also, make sure the meat is mostly cooked before adding cauliflower as you won’t cook everything as long using the cauliflower.
    2. Before or while meat is browning, run through 1-2 cauliflower heads through a food processor to finely chop it. You could also just grate it with a cheese grater.
    3. Upon completion of step 6 above, add cauliflower to the pot.
    4. Stir almost continually for 10 minutes or so over a medium heat. Taste the cauliflower. If it is a texture you like, call it done! In other words sauté until “It is done.”

    Note 1: Nonna used beef liver instead of chicken liver because the grocery store was out of chicken livers. Rumor has it that it is the liver that makes the rice dirty. All I know for sure is Dirty Rice was one of my favorite meals growing up!

    Note 2: As always Nonna used her favorite cajun spices. As she said, however, you can swap the seasonings up some. Hot sauce, Tony Chachere’s, salt and pepper, cayenne pepper, paprika, cumin, or any cajun spice mix from your local spice shop!

    Note 3: If you are making the keto version, you may want to use 2 cauliflower heads. As Nonna note, her mix could have used a little less meat and a little more cauliflower. Also, remember the cauliflower version doesn’t need as much spicing!

Stuffed Cabbage

Nonna Snowden made her Aunt Annette’s delicious stuffed cabbage recipe. The recipe originated in Hungary and has a new and tasty spice mixed in with some of Nonna’s tried and true favorites! Nonna turned this dish into a blend mixing a pinch of Aunt Annette’s Hungarian cooking, a smidge of Nonna’s Italian cooking, and ” ’bout dat much” good ol’ fashion cajun zing! Not only will the kids loves this dish, but it is easily turned into a low carb dinner!

Click here for the written recipe with measurements!

You can purchase ingredients from Amazon by clicking on the links below:

Mozzarella, Romano Cheese, Wooden SpoonsMutti Puree, Goat Butter, Spaghetti Pot, Classic Food Chopper.

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