Best Maw Maws True Louisiana Cajun Dirty Rice Recipes

Classic Cajun Dirty Rice image

Provided by Mawmaw

Yield 8

Number Of Ingredients 16

1/4 cup bacon fat
3 tbsp flour
2 medium onions chopped
1 large pod garlic pressed
1 medium bell pepper chopped
1 cup chopped celery
1/2 pound ground beef
1/2 pound ground pork
1 pound raw chicken giblets (ground)
3 dashes Worcestershire sauce
2 tsp salt or more according to taste
1 tsp each of black and red pepper
1/4 cup chopped parsley
1/4 cup chopped scallions (green onions)
2 cups cooked rice
1 bouillon cube dissolved in water

Steps:

Combine the bacon fat and flour and make a dark roux. Add the onion, green pepper and celery and cook 15 minutes over medium heat.
Add the ground beef, pork and chicken giblets cooking over high heat until browned.
Add enough water in which a bouillon cube has been dissolved to make the mixture a thick gravy. Add the garlic and a few dashes of Worcestershire sauce; season to taste with the salt and black and red pepper.
Cook slowly for 30 minutes; do not let the mixture get too thick adding a little more water if needed to keep it saucy. Mix with the cooked rice, parsley and onions. Cover and heat on a low fire for 15 minutes. Fresh cantaloupe or cabbage slaw goes well with this dish.

Louisiana Dirty Rice - Cajun Style image

Provided by Alan in SW Florida

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

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
2 tablespoons butter
1/2 lb chicken liver

Steps:

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.
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.
In the bacon fat, saute the gizzards over medium heat until browned, about 5 minutes.
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.
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.
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.