CAJUN DIRTY RICE
I grew up in Louisiana and we had this at least once a week. Now, I only make it every now and then because I am watching my cholesterol. This recipe does not have as many livers and so the liver flavor is not overpowering as in some recipes. Just the way I like it. The secret to this recipe is using a variety of meats and cooking the gizzards for a good long time. Adopted from Louisiana Cajun Magic Cookbook by Chef Paul Prudhomme. This recipe requires active cooking (stirring) for a good 20-25 minutes. The rest of prep is chopping and ingredient prep time. Passive cook time is for the times the recipe needs minimal attention and is just simmering. We eat this both as a main dish and a side accompaniment.
Provided by Caryn Dalton
Categories Cajun
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken gizzards and bay leaves in a saucepan and cover with water to one inch above gizzards. Bring to a simmer and cook with cover on at least 30 minutes while chopping and preparing ingredients. When done preparing ingredients, drain gizzards, (reserve water if you want to use for part of stock) and chop fine.
- While gizzards are cooking, chop veggies and gather spices. I personally use my food processor to speed up the process of grinding the livers and chopping the veggies.
- If you are going to sub out the chicken livers for ground beef or ground turkey, brown it while browning the pork mixture and then reserve -- drained. If you are using roasted chicken, shred it now and reserve.
- Place oil, simmered, drained & chopped gizzards & ground pork in a large heavy skillet over high heat and stir well; cook until meat is thoroughly browned, 7-10 minutes, stirring occasionally. Drain all oil off and put back on burner.
- Lower heat to medium and stir in Poultry Magic, mustard and cumin. Then, add onion, celery, bell pepper and garlic; stir thoroughly, scraping pan bottom well. Add butter and stir until melted. Reduce heat to medium and cook 4 to 5 minutes, stirring constantly and scraping pan bottom well. (if you are not using a heavy-bottomed skillet, mixture will stick a lot).
- Add rice and cook 3 to 4 minutes, stirring and scraping pan bottom constantly (the rice should crackle and pop and look similar to puffed rice cereal). Add stock and stir until any mixture sticking to pan bottom comes loose; cook about 4 minutes over high heat, stirring occasionally.
- Then stir in ground (or chopped fine) chicken livers (or your subbed ingredient), cover pan and turn heat to low; cook about 10 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook livers and to preserve their delicate flavor) Remove bay leaves and serve immediately.
- For liver haters, substitute ground beef or chicken. Still tastes good, but it's not authentic Creole.
Nutrition Facts : Calories 233.3, Fat 10.1, SaturatedFat 4.4, Cholesterol 124.2, Sodium 41, Carbohydrate 22.2, Fiber 1, Sugar 1.1, Protein 12.8
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Justin Wong
[email protected]I'm adding this recipe to my regular rotation. It's a keeper!
Abdul razaque Abdul razaque
[email protected]This dirty rice is a must-try for any fan of Cajun cuisine.
Newton Sarker
[email protected]I love this recipe! It's my go-to whenever I'm craving dirty rice.
connie abeyta
[email protected]This dirty rice is the perfect comfort food. It's hearty, flavorful, and easy to make.
Uzair Ahmad Uzair Ahmad
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the dirty rice and asked for the recipe.
Yabsra Yihenew
[email protected]This recipe was a disaster! The rice was mushy and the flavors were all wrong.
Esha Khan
[email protected]This dirty rice was just okay. The flavors were a bit bland for my taste and the rice was a little overcooked.
Rafaqat Rajput
[email protected]I'm not a huge fan of dirty rice, but this recipe changed my mind. The flavors were well-balanced and the rice was cooked perfectly.
Kaiden Thomas
[email protected]This recipe was easy to follow and the dirty rice turned out great! I especially liked the addition of the trinity (celery, onion, and bell pepper).
Myla Flores
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The dirty rice is flavorful and filling, and the sausage and chicken add a nice touch of protein.
Bllactear Official
[email protected]This Cajun dirty rice was a hit! The flavors were bold and delicious, and the rice was cooked perfectly. I'll definitely be making this again.