Forktionary

Louisiana Dirty Rice Cajun Style Recipe

Experience the authentic flavors of Louisiana with this savory Dirty Rice recipe! A hearty and satisfying Cajun classic, this dish is surprisingly easy to make and perfect as a main course or a flavorful side. Don't let the name fool you – this isn't 'dirty' in the literal sense; it's a testament to the rich blend of perfectly seasoned ingredients. Get ready for a taste of the bayou!

Prep Time 20 mins
Cook Time 90 mins
Calories 289.8 kcal
Protein 31g
Rating 5.0 (5 Reviews)
Louisiana Dirty Rice Cajun Style 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Louisiana Dirty Rice Cajun Style

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How to Make Louisiana Dirty Rice Cajun Style

  1. In a medium saucepan, combine 1 lb chicken gizzards, 2 cups chicken broth, and 1 cup water. Bring to a boil over medium-high heat.
  2. Reduce heat to low, cover, and simmer for 45 minutes, or until gizzards are tender.
  3. Remove gizzards from broth; reserve broth. Let gizzards cool slightly, then finely mince and set aside.
  4. In a Dutch oven or large oven-safe skillet, cook 4 slices of diced bacon over medium heat until crisp (about 10 minutes).
  5. Remove bacon with a slotted spoon and set aside on paper towels to drain. Reserve bacon grease in the pan.
  6. Crumble the bacon and set aside.
  7. Add the minced gizzards to the Dutch oven with the bacon grease. Sauté over medium heat until lightly browned (about 5 minutes).
  8. Add 1 chopped green bell pepper, 1 chopped red bell pepper, 1 chopped medium onion, 2 thinly sliced scallions, 1/2 cup chopped carrots, 1/4 cup chopped fresh parsley, 2 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (adjust to taste).
  9. Cook until vegetables are softened (about 5 minutes), stirring occasionally.
  10. Stir in 1 1/2 cups long-grain rice and the reserved chicken broth.
  11. Bring to a boil over medium-high heat.
  12. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
  13. Meanwhile, in a medium skillet, melt 2 tablespoons of butter over medium heat.
  14. Add 1/2 lb chicken livers and sauté until firm (about 5 minutes).
  15. Let livers cool slightly, then coarsely chop them.
  16. Gently stir the chopped chicken livers and crumbled bacon into the rice mixture.
  17. Cover and let stand for 10 minutes before serving to allow flavors to meld.

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

15g

Fat

22g

Carbs

11g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Side Dishes Poultry Rice Vegetables American Cajun Southern United States Chicken Stove Top Dietary One Dish Meal Low Calorie Comfort Food Inexpensive Low In Something Meat Pasta Rice And Grains Medium Grain Rice Peppers Brunch Taste Mood Savory Equipment Technique 4 Hours Or Less