Cajun Dirty Rice

Cajun Dirty Rice originated in the southern region of Louisiana, specifically among the Cajun communities. The “dirty” in the name refers to the brown color of the rice, resulting from cooking it with meat and vegetables. This dish is a true culinary delight, with its rich and savory taste showcasing that unique Cajun flavor.
Ingredients
Method
- Boil the giblets in salted water until very tender.
- Reserve this liquid (giblet broth)
- for cooking the rice (adding more water or chicken broth if necessary).
- Use a food processor to finely chop giblets.
- In a heavy, deep skillet, cook pan sausage on low heat, and as soon as fat begins to cook out, add onion, bell pepper, celery and garlic.
- Continue cooking on low heat, stirring occasionally, until all vegetables are soft.
- Add cooked rice, giblets, green onion tops, parsley, pepper and seasonings. Stir or toss together gently. If possible, add some drippings from the fowl or meat entrée you are serving. Do not let green onion tops and parsley become scorched.
Video
Notes
**This dirty rice is much better made a day ahead for all the flavors to blend.
NOTE: This recipe is frequently doubled to take to large gatherings.
I am always interested in the culture and history of different types of Foods. And of particular interest to me are the Cajun foods. Here is a Wiki on Cajun Dirty Rice should you be interested as well.
For more of my Sides Recipes check out this link: https://darlenestable.com/category/sides/