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.
