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NEW ORLEANS DIRTY RICE OR CAJUN RICE RECIPE

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NEW ORLEANS DIRTY RICE OR CAJUN RICE RECIPE

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Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 8 to 10 Servings

Oh, my! I am so glad that I gave this recipe a try because I never would have tasted perfection! Give this recipe a try and prepare to be amazed. Have a wonderful day, friends, and I hope you are all well. Enjoy!

Ingredients:

1 pound bulk pork breakfast sausage (jimmy dean, hot or mild)

1 pound chicken livers, chopped fine or ground

1 pound ground beef

2 Tablespoons Worcestershire sauce (Lea & Perrins)

1 medium green bell pepper, diced

1 large onion, diced

2 stalk(s) celery, chopped fine

2 cups converted long grain rice (Zaderian’s or uncle bens)

1 bunch green onions, sliced thin

3 clove or “toes” garlic, minced

salt, black & cayenne pepper to taste

1 can(s) (14.5 ounces) low sodium beef broth

1 can(s) (14.5 ounces) low sodium chicken broth

3-4 ounces water or as needed

2 teaspoons Cajun/creole seasoning, or to taste

1/2 teaspoons sage *see cook’s notes

2-3 bay leaves

1 1/2 cups fresh chopped flat-leaf parsley

Directions:

Step 1: Place a saucepan on the stove and turn the heat to medium-high.

Step 2: Add the sausage, livers, and beef. Cook until brown. Discard any excess grease and leave only 3 tablespoons. Season with salt and pepper to taste.

Step 3: Add the onions, celery, and bell pepper. Sauté until translucent.

Step 4: Add the green onions, rice, and garlic. Stir and cook for 2 more minutes or until done.

Step 5: Add the chicken and beef stock as well as the Worcestershire sauce, sage, bay leaves, and creole seasoning. Stir until well combined. Simmer everything for another 20 minutes.

Step 6: Remove from the heat and add parsley. Stir until well mixed.

Step 7: Serve and enjoy!

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