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Thursday, Oct. 29, 2009 01:37 pm

Soileau’s Dirty Rice

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Dirty Rice is a Cajun classic. If you’re fond of chicken livers, you’ll love this dish. The livers are essential for truly authentic Dirty Rice, however I have seen versions that substitute finely ground hamburger for some or all of the livers.

  • 1 pound chicken livers, rinsed and drained
  • pound smoked sausage, ground or very finely chopped (optional)
  • 1 large onion, chopped
  • 2 -3 garlic cloves, minced
  • cup celery, finely chopped
  • 1 tablespoon fresh parsley, chopped (dried can be substituted)
  • cup green onions tops, cut to inch pieces
  • 1 tablespoon of The BAYOU BLEND seasoning
  • 3 rounded tablespoons shortening or bacon grease
  • 6 cups hot cooked rice
  • cup water

1. Have rice cooked before starting other ingredients.

2. Melt shortening over medium heat in 4-6 quart Dutch oven.

3. Puree chicken livers in a blender for just a few seconds. (Chop or puree smoked sausage, if using.)

4. Add livers (and sausage) and cook
over medium heat until nearly done
(5-10 minutes).

5. Add onions, celery, garlic and seasoning and cook until onions are tender. At this time you may want to add about cup of water to keep livers from sticking to the pot and to ensure the end result will be moist.

6. Now add green onions and parsley to pot. Stir and let cook for 1-2 minutes.

7. Remove pot from heat and gently fold in cooked rice 1 cup at a time until incorporated.
(You may not need the full 6 cups of rice.)

8. Last, but not least, enjoy this authentic Cajun dish with family and friends! 
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