Cajun dirty rice
The “dirty” look comes from a combination of sausage fat, Cajun seasoning and chopped chicken livers. But unsanitary, Cajun rice is not. It is tasty beyond words.
Servings 4 people
Ingredients
Cajun spice mix
- ½ teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 ½ teaspoons cayenne powder (chili powder may be substituted)
- 1 ½ teaspoons dried thyme
- 3 teaspoons sea salt or 1 ½ teaspoons refined salt
Dirty rice
- 250 grams andouille (8.8 oz)
- ⅓ cup celery roughly chopped
- ⅓ cup carrot roughly chopped
- ⅓ cup onion roughly chopped
- salt to taste
- pepper to taste
- ⅓ cup bell peppers roughly chopped
- ⅓ cup sweet peas
- 250 grams chicken livers (8.8 oz) cooked, seasoned and chopped
- 1 ½ teaspoons Cajun seasoning
- 2 tablespoons butter optional
- 2 to 3 cups cooked white rice
Instructions
- Stir together all the ingredients for Cajun seasoning. Transfer into a tightly covered jar and set aside.
- Cut the andouille into one-inch slices.
- Throw the sausage slices in a hot frying pan and cook over medium-high heat until cooked through and browned, and a generous amount of fat has been rendered.
- Add the chopped celery, carrot and onion. Sprinkle with a little salt and pepper. Cook, stirring occasionally, until the onion bits start to turn translucent.
- Add the chopped bell pepper and sweet peas. Cook, stirring, for a minute or two.
- The chopped chicken livers go in next. Throw them in, sprinkle in Cajun seasoning and stir. The chopped liver will soak up the oil; if the mixture appears too dry, you have the option of adding more oil. I prefer butter.
- Add the rice. Cook, stirring, until the rice is heated through and the coloring looks even.
- Taste, add more salt and pepper, if needed.
- Serve the Cajun dirty rice immediately.
