Usually, I serve Cajun rice dish with livers or gizzards of chicken and ground beef. The meat variety gives the rice a “dirty” look with its signature. Cajun rice is a popular New Orleans cuisine with an undescribable variety of ingredients and a classic Louisiana dish. Traditional Cajun rice, which uses a chopped chicken that gives a distinct taste, was one that stood out the most. It also releases a dark shade inside the rice, which is why it is called “dirty rice.”
Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Dinner, Lunch, etc…) To SAVE it for later…
New Orleans Dirty Rice Recipe
Ingredients:
1 lb breakfast sausage (bulk pork)
1 lb chopped chicken livers, ground
1 lb ground beef
2 Tbsp Worcestershire sauce (Lea & Perrins)
(1) medium green bell pepper, diced
(1) large onion, diced two stalk(s) celery, chopped fine
2 c converted long grain rice (Zatarain’s or uncle bens)
(1) bunch of green onions, sliced thin
(3) cloves or “toes” garlic, minced ·
salt, black & cayenne pepper to taste
(1) can of low sodium beef broth
(1) can low sodium chicken broth
3-4 oz water
2 tsp cajun/creole seasoning
1/2 tsp sage
2-3 bay leaves
1 1/2 c fresh chopped flat-leaf parsley
Directions:
Place the bacon, lamb, and livers over medium to high heat in a large Dutch oven or casserole until no rosé remains. Drain but keep 3 tbsp in the pan. (If this is very lean, add 3 tbsp of bacon or butter to the bowl.)
Add bell pepper, celery, and onions. Add and season salt and black pepper to taste. Blend well also to taste.
Cook until the vegetables are soft and brown for 5-7 minutes. Add rice, green onions, and garlic, then blend until rice begins toasting or turns brown. Do this one to two minutes. Add the Worcestershire sauce, stocks of chicken and beef, creole seasoning, sage leaves, and bay leaves. Mix well, reduce heat, cover and cook for 20 minutes. The sage gives a unique flavor to the platter.
Cook until the rice is soft, and the broth is absorbed. Remove from oil, stir properly, then mix in the chopped parsley.
Ingredients
- 1 lb breakfast sausage (bulk pork)
- 1 lb chopped chicken livers, ground
- 1 lb ground beef
- 2 Tbsp Worcestershire sauce (Lea & Perrins)
- (1) medium green bell pepper, diced
- (1) large onion, diced two stalk(s) celery, chopped fine
- 2 c converted long grain rice (Zatarain’s or uncle bens)
- (1) bunch of green onions, sliced thin
- (3) cloves or “toes” garlic, minced ·
- salt, black & cayenne pepper to taste
- (1) can of low sodium beef broth
- (1) can low sodium chicken broth
- 3-4 oz water
- 2 tsp cajun/creole seasoning
- 1/2 tsp sage
- 2-3 bay leaves
- 1 1/2 c fresh chopped flat-leaf parsley
Instructions
Place the bacon, lamb, and livers over medium to high heat in a large Dutch oven or casserole until no rosé remains. Drain but keep 3 tbsp in the pan. (If this is very lean, add 3 tbsp of bacon or butter to the bowl.)
Add bell pepper, celery, and onions. Add and season salt and black pepper to taste. Blend well also to taste.
Cook until the vegetables are soft and brown for 5-7 minutes. Add rice, green onions, and garlic, then blend until rice begins toasting or turns brown. Do this one to two minutes. Add the Worcestershire sauce, stocks of chicken and beef, creole seasoning, sage leaves, and bay leaves. Mix well, reduce heat, cover and cook for 20 minutes. The sage gives a unique flavor to the platter.
Cook until the rice is soft, and the broth is absorbed. Remove from oil, stir properly, then mix in the chopped parsley.
