Eating offal is a subject that’s been immensely popular the last year or so in the health and wellness community, and for good reason! Organ meats are the most nutrient dense foods on the planet, beating out plant-based “superfoods” in just about every metric.
Due to this growing trend, several good friends have asked me to come up with low carb recipes that help them more easily incorporate organs meat into their keto lifestyle. While I’m personally in the camp that has a bit of a mental block against eating offal, I decided to expand my Ketogenic palate and take the challenge.
Y’all know I love me some Louisiana-style cooking, and Dirty Rice was the first recipe idea I had that fits the organ meat bill. While I usually try to stay true to the differences between Creole and Cajun cooking, I decided to take some liberties here and make this my own with things I had on hand.
Dirty Rice typically contains a measure of chicken giblets, but I decided to use ground up chicken heart instead. I also threw in a bit of a fancy, spicy twist and used a pound of bison chorizo I picked up from US Wellness Meats. And, with many apologies to my Creole friends, I used a bottled Cajun seasoning. For authenticity’s sake, you could easily change out these ingredients for more traditional ones, while keeping the method, but it sure is tasty this way!
The end result was a delightfully spicy one-dish meal that my entire family ate without ever suspecting the organ meat surprise. That’s nutritional winning, y’all.
- 2 tbsp bacon drippings
- 3 1/2 oz chicken hearts, ground or minced in the food processor
- 1 lb (16 oz/ 454 g) Bison Chorizo (or ground sausage)
- 2 oz (57 g) yellow onion, diced
- 1 oz (28 g) celery, diced
- 1 oz (28 g) green bell pepper, diced
- 1 oz (28 g) jalapeno pepper, diced
- 1 clove garlic, minced
- 20 oz (567 g) frozen cauliflower rice, broken up
- 1 c (8 fl oz/ 240 ml) chicken broth
- 2 tsp Cajun seasoning (sugar-free)
- 1 tsp dried parsley
- 1/2 tsp sea salt
- fresh ground black pepper, to taste
- 2 tbsp salted butter (ghee or avocado oil may be used for those with dairy issues)
- In a large skillet, heat the bacon drippings over medium-high.
- Add the chicken hearts to the skillet and cook a minute or two to get it going.
- Stir in the buffalo chorizo and continue to cook over medium-high heat.
- Once the meats are about half done, stir in the garlic, onion, celery, bell pepper, and jalapeno and continue cooking until the meat is browned through, stirring often.
- Add the caulirice, broth, and seasonings to the mixture and stir well.
- Turn down the heat to medium and put the lid on. Cook with the lid on for 5 minutes.
- Remove the lid and continue to cook over medium, stirring frequently, another 5-10 minutes, or until most of the liquid is evaporated and the caulirice is cooked through.
- Add the butter and stir to melt, then remove from the heat and serve hot.
Per 1/6 of the recipe: 292 cal, 26.1 g protein, 18.5 g fat, 6.7 g carbs, 2.9 g fiber, 3.8 g NET carbs
- Serving Size: 1/6 recipe
Keywords: Cajun, Louisiana, creole, dirty rice, organ meats, us wellness meats, chorizo, bison, buffalo, sausage