Amazing home chef Shelly Sanders teaches me how to make one of her favorites, Louisiana staple delicious Cajun Rice, also known as Dirty Rice. This recipe has lots of steps and lots of ingredients, some of which I don’t particularly care for. Nonetheless, I’m determined to add something new to my cooking catalogue.
WATCH the episode and see the full step-by-step below.
Preparation: approx. 30 minutes
INGREDIENTS:
- 1 lb. bulk pork breakfast sausage (Jimmy Dean mild)
- 1lb. ground beef
- 1 lb. chicken livers, chopped fine or ground
- 1 medium green bell pepper, diced
- 1 large onion, diced
- 1 cup parboil rice
- 1 bunch green onions, sliced thin
- 3 cloves or “toes” garlic, minced salt, black & cayenne pepper to taste
- 3-4 cups of water or as needed
- 2 tsp cajun/creole seasoning, or to taste
- 1/4 cup fresh chopped parsley
- Olive oil
COOKING:
Boil water in two different pots- for rice and chicken livers
Rinse chicken livers thoroughly
Chop onions, bell pepper, and garlic
Drop chicken livers into boiling water (cook 10-15 min)
Drizzle olive oil into skillet and sauté onions, bell pepper, garlic, and parsley. Season with salt and pepper or cajun seasoning. Once sautéed, remove mixture from the skillet into a bowl.
In the same skillet, cook breakfast pan sausage and ground beef
Check chicken livers- check for redness or pink. They should be dark brown. Rinse the livers and chop finely.
Check rice- it should be fluffy and don’t cook all the water off
Combine meats in skillet and season with salt, pepper, cayenne, or cajun seasoning
Add the sautéed vegetables to the meat mixture
Combine rice with the meat mixture
Dress plate with parsley
