Cajun Rice Dressing

Are you saying you want a recipe without offal?

Follow Paul Prudhome's Dirty Rice recipe...Rice that's dirty and delicious!

Paul Prudhomme's Dirty Rice

Seasoning mix:
2 tsp ground red pepper (preferably cayenne)
1 ½ tsp salt
1 ½ tsp black pepper
1 ¼ tsp sweet paprika
1 tsp dry mustard
1 tsp ground cumin
½ tsp dried thyme leaves
½ tsp dried oregano leaves
*
2 Tbs chicken fat or vegetable oil
½ lb chicken gizzards, ground
¼ lb ground pork
2 bay leaves
½ cup finely chopped onions
½ cup finely chopped celery
½ cup finely chopped green bell peppers
2 tsp minced garlic
2 Tbs unsalted butter
2 cups Basic Chicken or Pork Stock
¾ lb chicken livers, ground
¾ cup uncooked rice (preferably converted)

Procedure
Combine the seasoning mix ingredients in a small bowl and set aside.

Place the chicken fat, gizzards, pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the seasoning mix, then add the onions, celery, bell peppers and garlic; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if you’re not using a heavy-bottomed skillet, the mixture will probably stick a lot). Add the stock and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.) Remove bay leaves and serve immediately.

Yield: Makes 6 side-dish servings

Source: Paul Prudhomme's Louisiana Kitchen

you should try poche's mix. Its next level. mix a little ground beef with it also.

1 pound of your favorite hot breakfast sausage.
One medium onion diced
One jalapeño deseeded diced
One rib of celery diced
Tony's
Bunch of green onions tops

Brown sausage, onion, jalapeño, celery add Tony's to taste. Remove most of the fat with paper towel. Fold in 3 cups of cooked rice and add fresh chopped green onion tops

Yup…. And my mom and great grandmother would peel and cook down eggplant in it as well.

She would always start it before I got there or if I stayed the night she’d start before I woke up. Never thought to ask about the specific process or recipe. She passed before I was able to find out. She’d do that one for the holidays or celebrations.

I think the eggplant is some Acadia parish shite….

Bourque's dressing mix is great, along with just about everrything else they sell

LINK

A couple of weeks ago I made DR with ground turkey, the 83% lean, instead of beef and/or pork and leftover giblets from the TG turkey. It was a lot lighter than what I grew up eating, but it was good. Just a suggestion if you're looking for a milder flavor.