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Cajun Dirty Rice

A Louisiana Tradition
Print Recipe
Servings 12

Ingredients
  

  • 1 pound giblets (or chicken livers)cooked and finely chopped(food processor works well, pulse until fine)
  • 1 pound pork pan sausage hotI use Jimmy Dean Hot pan sausage
  • 1 cup onion chopped
  • 1 cup mixed color bell pepper chopped
  • ½ cup celery chopped
  • 3 cloves garlic chopped
  • 1/2 cup fresh parsley chopped
  • ½ cup green onion tops chopped
  • 2 cups long grain raw rice use the giblet broth or chicken broth to cook the ricecook rice per package instructions
  • Cajun seasonings to taste recommend Slap Ya Mama and cayenne
  • Salt and pepper to taste

Instructions
 

  • 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.