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Louisiana Dirty Rice

April 27, 2021 by Carine Clary Leave a Comment

Louisiana Dirty RiceThe variety of names for this recipe; Louisiana Dirty Rice, Cajun Dirty Rice, Creole Dirty Rice give a big clue as to how this recipe is viewed by the locals. They all claim it! Regardless of its origin, which I suspect was simultaneous in various parts of the state, it’s pretty consistent. It’s called “dirty” because the browned meats give it a mahogany cast that resembles a rich loam. It features the trinity of bell pepper, onion, and celery and this version calls for chicken liver and sausage as meats.

And it can be enjoyed as a light main course with a salad or as a side dish. It even freezes well if you end up with too much so let’s get started.

The Prep

First you make the rice. This is usually white but if using brown remember that you need to allow more time for cooking. Next you want to make sure all your other ingredients are chopped up as below:

Louisiana Dirty RiceMeat comes next and the meat I use is loose sausage and chicken livers. To me the livers impart a sort of poor man’s creamy foie gras like unctuousness to the finished dish. However, if you no like, substitute ground chuck beef. Brown both well in a pan with a little oil to prevent sticking then set aside.

Louisiana Dirty RiceNext you will cook all the veg till soft but not brown. If using the pan you cooked the meats in scrape them out and put the veg over that, stirring to incorporate the browned bits at the bottom. (I was in a hurry so used two pans but that’s not necessary). When cooking the veg stir in the parsley and green parts of the green onion just before taking off the burner. The residual heat will cook them slightly which is all you need.

Louisiana Dirty RiceFinally you’ll combine rice, meats, veg and put over a low flame for two or three minutes. Cover, let the flavors meld, and you are ready to eat. And the nicest unexpected thing about this was the wonderful lingering aroma in the house (think it was the peppers, and btw – try red ones if they have them).

Last but not least – leftovers. Below you’ll see a day after breakfast that microwaved nicely.

Louisiana Dirty Rice

Louisiana Dirty Rice
 
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Author: Carine Clary
Cuisine: Cajun, Creole
Ingredients
  • For the rice:
  • 1 cup long grain rice
  • 2 cups chicken broth
  • 2 bay leaves
  • 1 tsp. salt
  • For the meats:
  • 1 tablespoon oil
  • ½ lb. sausage
  • 1 lb. chicken livers
  • For the vegetables & flavorings:
  • 1 stick butter
  • ½ cup celery, diced
  • ½ cup yellow onion, diced
  • ½ cup white part of green onion, chopped
  • ½ cup bell pepper, diced (any color)
  • ⅓ cup parsley, chopped
  • 3 tablespoons garlic, diced
  • 1 tsp. ground thyme
  • 1 tsp. celery salt
  • ½ tsp. ground nutmeg
  • 1 tablespoon paprika
  • salt & pepper to taste
Instructions
  1. Cook rice with chicken broth, bay leaves & salt until soft & set aside.
  2. Put a little oil in a saucepan and brown the sausage then the livers.
  3. Remove from the pan, chop the livers and then melt a stick of butter stirring & loosening the browned bits off the bottom.
  4. When the butter is melted add the celery, onions, bell pepper, garlic & seasonings and cook over medium heat till soft, about five minutes, then add the parsley and the green parts of the green onions.
  5. Stir in the reserved meats & rice, then salt and pepper to taste.
  6. Warm over a low flame for a couple of minutes and keep covered until serving.
3.4.3177

 

Filed Under: Cajun, Rice & Noodle Dishes Tagged With: cajun dirty rice, creole dirty rice, dirty rice, louisiana dirty rice

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Hello, I'm Carine Clary and I'm the FrangloSaxon.

And is that a word? In a word - Yes! It reflects my French connections in the south part of the state and the Anglo Saxon ones on the Arkansas state line. I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

What you'll find here is food that reflects everybody's cooking. Creole we know. Cajun we know. But how about Croatian or Vietnamese....or Italian or German....or the underestimated plain Southern food they do so well in the upstate parishes?

They're all part of who we are so pull up your chair and join me for some good eats!

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