Dirty Rice Recipe

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I question the cream of mushroom soup. Huh?

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About a week or so ago, I saw a Cajun woman on Facebook make "dirty rice" and she also added the soup. First I've ever heard of that.

Justin Wilson's stuff is ok/good. Back in the day, he had nothing to prove and it doesn't surprise me that he used cream of mushroom soup. It probably works well.

Here is my recipe:

Dirty Rice

2 cups long grain rice
3 1/2 cups Chicken Broth
1 pound country sausage, mild or hot
1/2 pound chicken livers, rinsed and drained
1/2 pound chicken gizzards, medium to fine chopped 1/8 inch chop
1/2 cup Chicken Broth
1 medium onion, fine chopped - about 1 cup
1 bell pepper chopped fine – about 1 cup
1 or 2 stalks celery, chopped fine, use stalk and leaves – about 1/2 cup
3 cloves garlic – fine minced – about 1 Tablespoon
salt and pepper to taste
Red cayenne pepper to taste
Cajun Seasoning - Slap Ya Momma or your brand
LA Gold Hot Sauce – if you want more heat and spicy.

Directions:

Cook the rice in the chicken broth and set aside.

The heat in the sausage you use should establish the level of heat in the finished product. If you don’t like your dirty rice “Hot”, use mild sausage, which I do.

You can always taste it and add a little heat, using red cayenne pepper, just before mixing in the rice to adjust the heat level to your preference.

Cook the pork sausage in heavy skillet over medium high heat and crumble it as it cooks. About half way through cooking the sausage, add 1/2 cup chicken broth, the chopped gizzards and the livers. As the livers cook, chop them up with the spatula.

When the meat is done, add the onions and celery and cook for a few minutes. Some people will add a Tablespoon or two of Cajun Seasoning at this point for added zip.

I usually go with mild sausage and 1 Tablespoon of Slap Ya Momma because I like the taste. When the onions begin to get tender, add the bell pepper and garlic and cook for another 5 minutes.

Taste for seasoning and add salt or pepper as you desire. At this point, stir in the cooked rice and serve.

Offer your guests some LA Gold Hot Sauce at the table, because some
people expect their dirty rice to be flaming spicy hot.

Without livers and gizzards?







Eeeeeeh? I don't know. It would certainly taste different

I make mine without gizzards but unless you tell someone they will never know chicken livers, trimmed and chopped, was in there. People eat mine all the time that hate liver

Good recipe. I would only add that the cooked rice should be chilled first.

If it’s not Thanksgiving time, you can skip the liver-gizzard mix and it’ll be fine.

I've never used it or seen it used but I'm not opposed to trying it because

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a nice richness and texture

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sounds like a good thing to me. I'll eat all kinds of dirty rice but imo liver, gizzard and green onions are a must when I make it.

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Gaston

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This is our family’s recipe.

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I made almost this exact recipe two weeks ago (sans liver) and froze the left overs. I brought some today for work and was eating it when I saw your post.

It turned out fine, but I've made dirty rice for holidays that I liked a lot better.

I don't normally cook dirty rice, but I do make rice dressing- with liver

Anyways- you guys are precooking the rice? I always cook meats, remove, cook vegetables, Add back in meats, then add in the rice and let it cook like Jambalaya.

I am curious about precooking the rice and why?

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Coach me up on this please? Genuinely curious......

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Same concept as fried rice. The texture comes out just right.