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Louisiana Dirty Rice -Cajun Style

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Ingredients

Adjust Servings:
1/2 lb chicken gizzard
1 1/4 cups canned chicken broth
1 cup water
2 slices bacon
1 large green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, chopped (about 1 1/4 cups)
1 cup chopped scallion (green onions, about 5 medium)
2 medium carrots, chopped (about 1 cup)
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (ground red pepper)
1 cup raw rice

Nutritional information

289.8
Calories
92 g
Calories From Fat
10.2 g
Total Fat
4.5 g
Saturated Fat
177.5 mg
Cholesterol
666 mg
Sodium
33.7 g
Carbs
3.1 g
Dietary Fiber
3.8 g
Sugars
15.5 g
Protein
212g
Serving Size

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Louisiana Dirty Rice -Cajun Style

Features:
    Cuisine:

    If you have leftovers, stuff some bell peppers with it, bake and enjoy.

    • 110 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Louisiana Dirty Rice – Cajun Style, Don’t let the name keep you from trying this savory Louisiana classic Dirty Rice is generally served as a side dish, but is fairly substantial and would make a satisfying main course for lunch or a light supper , If you have leftovers, stuff some bell peppers with it, bake and enjoy , This was really good! I’ve never had dirty rice before, and I’ll have it again for sure now! Just finished up 2 helpings of this with some chipotle tabasco shaken on top and loved it Thanks for sharing a great recipe I couldn’t get the liver phobic husband to take bite one, but forget him he doesn’t know what he’s missing


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    Steps

    1
    Done

    In a Medium Saucepan, Bring the Gizzards, Chicken Broth, and Water to a Boil. Reduce the Heat to Medium-Low, Cover, and Simmer Until the Gizzards Are Tender, About 45 Minutes. Reserving the Broth, Remove the Gizzards, and When They Are Cool Enough to Handle, Mince Them and Set Them Aside.

    2
    Done

    in a Dutch Oven or Flameproof Casserole, Cook the Bacon Over Medium Heat Until Crisp, About 10 Minutes. Reserving the Fat in the Pan, Drain the Bacon on Paper Towels; Crumble and Set Aside.

    3
    Done

    in the Bacon Fat, Saute the Gizzards Over Medium Heat Until Browned, About 5 Minutes.

    4
    Done

    Add the Green and Red Bell Peppers, the Onion, Scallions, Carrots, Parsley, Garlic, Salt, Pepper, and Cayenne. Cook Over Medium Heat Until Vegetables Have Softened, About 5 Minutes.

    5
    Done

    Add the Rice and Reserved Broth. Increase the Heat to Medium-High and Bring to a Boil. Stir Once, Reduce Heat to Medium-Low, Cover, and Simmer Until the Rice Is Tender, About 15 to 20 Minutes.

    6
    Done

    Meanwhile, in a Medium Skillet, Melt the Butter Over Medium Heat. Add the Chicken Livers and Saute Until Firm, About 5 Minutes. Let the Livers Cool Slightly, Then Coarsely Chop Them. Toss the Chicken Livers and Bacon With the Rice. Cover and Let Sit For 10 Minutes Before Serving.

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    Ella Taylor

    Dessert diva specializing in elegant and delightful sweet treats.

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