Squirrel and Lap Cheong Dirty Rice

Squirrel and Lap Cheong Dirty Rice

This squirrel and lap cheong dirty rice uses the offal from small game in a classic Cajun presentation with a secret Chinese ingredient!

I used squirrel hearts and livers for this dish, but you could just as easily use rabbit, chicken, duck, goose, turkey, or any other small game. You could also use a combination of all of them! 

If using fowl, feel free to add the gizzards in too. 

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Yield4 servings


  • 4 links lap cheong (Chinese sweet pork sausage), chopped into rounds
  • 1 teaspoon (5ml) fat or cooking oil
  • 1/2 cup squirrel, small game, or waterfowl organs (hearts, livers, gizzards), chopped
  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 1/2 green pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup (140g) uncooked jasmine rice
  • 1 tablespoon (15g) Cajun seasoning
  • 1/2 teaspoon (2g) black pepper
  • 1 3/4 cups (415ml) game stock or water
  • 2 tablespoons (7g) chopped fresh parsley
  • Louisiana style hot sauce to serve



Add the oil and lap cheong to a medium pot over medium heat. Let the fat render out of the sausage for about 5 minutes. 

Add the chopped hearts and livers as well as the celery, onion, bell pepper, and garlic and increase heat to medium high. Sauté for 5 minutes. 

Add the rice and seasoning and cook, stirring often, for 2 more minutes. 

Add the stock or water, bring to a boil, cover with a lid, and transfer to a different burner set to low heat. 

Cook for 13 minutes without touching the pot or lid. 


Take the pot off the heat, but don’t take the lid off yet. Let rest for 10 minutes. 

Remove the lid and fluff the rice up with a fork.


Serve with plenty of Louisiana style hot sauce and sprinkled fresh parsley. Enjoy!

Notice how I didn’t have you scroll through pages of mundane nonsense to get to the recipe? Notice that there were no annoying pop-ups or ads? That was on purpose!

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