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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Siddha Bohara
[email protected]This Cajun dirty rice recipe is a must-try! It's easy to make, delicious, and perfect for any occasion.
Agustino Mwambwalo
[email protected]I've made this dish for special occasions, and it's always a hit. It's a delicious and impressive dish that's sure to please everyone.
Jamshad Macho
[email protected]This is a great recipe for a crowd. It's easy to double or triple the recipe to feed a large group.
ItX NaEeM YT
[email protected]I'm not a big fan of spicy food, but this dish was perfectly seasoned. It had just the right amount of heat.
Daniel Vandenburgh
[email protected]This dish is so versatile. You can add or remove ingredients to suit your taste.
Alish Thapa
[email protected]I love that this recipe can be made in one pot. It makes cleanup a breeze.
Marie arteaga
[email protected]This dish is a great way to warm up on a cold day. It's also perfect for a quick and easy weeknight meal.
N N
[email protected]I've tried other Cajun dirty rice recipes before, but this one is by far the best. The instructions are clear and easy to follow, and the results are amazing.
Dismas Okello
[email protected]This is my new favorite Cajun dirty rice recipe. It's so easy to make, and the flavor is out of this world.
Nuwairat Ally
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved it!
Sesona Mnukwa
[email protected]This dish is a great way to use up leftover chicken and sausage. It's also a great way to get your kids to eat their vegetables.
ammar Ali
[email protected]I love the addition of the bell peppers and celery to this dish. They add a nice crunch and flavor.
Aymen Majidi
[email protected]This recipe is easy to follow, even for a beginner cook. I was able to make it without any problems.
has Nain
[email protected]I've made this dish several times, and it's always a hit with my family and friends. The flavors are amazing, and the rice is always cooked perfectly.
Mani Bilder
[email protected]This Cajun dirty rice recipe is a keeper! It's easy to make, and the results are delicious. The rice is cooked in a flavorful broth with chicken, sausage, and vegetables, and then mixed with a creamy sauce. It's the perfect comfort food for a cold ni