Recipe originally published on KetovangelistKitchen.com on 2/21/20. It has been heavily edited for re-publication.
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.