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New Orleans Dirty Rice or Cajun Rice Recipe

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New Orleans Dirty Rice or Cajun Rice Recipe
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Cajun rice is a favorite New Orleans recipe and a traditional Louisiana dish with an undescribable array of recipes. One that stood out the most is the Traditional Cajun rice, which uses a chopped chicken that provides a distinct taste. It also releases a dark shade in the rice, which why it is referred to as “dirty rice.” 

Serves:8-10  | Prep:20 Min | Cook:45 Min | Method: Stove Top.

Ingredients

1 lb bulk pork breakfast sausage (jimmy dean, hot or mild) 

1 lb chicken livers, chopped fine or ground 

1 lb ground beef 

2 Tbsp Worcestershire sauce (Lea & Perrins) 

One medium green bell pepper, diced 

One large onion, diced two stalk(s) celery, chopped fine 

2 c converted long grain rice (Zatarain’s or uncle bens) 

One bunch of green onions, sliced thin 

Three cloves or “toes” garlic, minced · salt, black & cayenne pepper to taste 

1 can(s) (14.5 oz) low sodium beef broth 

1 can(s) (14.5 oz) low sodium chicken broth 

3-4 oz water or as needed 

2 tsp cajun/creole seasoning, or to taste 

1/2 tsp sage *see cook’s notes 

2-3 bay leaves 

1 1/2 c fresh chopped flat-leaf parsley

Directions

Place the bacon, lamb, and livers in a large Dutch oven or casserole over medium-high heat until there is no rosé remaining. Drain from the pan all but 3 tbsp. (If it’s very lean, add bacon or butter to the bowl for 3 tbsp.)

Add bell pepper, celery, and onions. Season to taste with black pepper and salt. Mix well to even the taste. 

Cook for 5-7 minutes or until the vegetables are soft and brown. Add rice, green onions, and garlic and mix until rice begins to toasts or turns brown. Do that for 1-2 minutes. Add the Worcestershire sauce, chicken and beef stocks, creole seasoning, sage, and bay leaves. Mix well, lower the heat, cover and cook for 20 minutes. The sage will add a unique taste to the dish.

Cook until the rice is entirely soft, and the broth is consumed. Stir properly, then mix in the chopped parsley’s, remove from the heat.