Classic Cajun Dirty Rice2012-08-19
- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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Dirty Rice gets its name from the rice looking “dirty” after the dish is complete. The chicken giblets give this dish its unique flavor.
- 1/4 cup bacon fat
- 3 tbsp flour
- 2 medium onions chopped
- 1 large pod garlic pressed
- 1 medium bell pepper chopped
- 1 cup chopped celery
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 pound raw chicken giblets (ground)
- 3 dashes Worcestershire sauce
- 2 tsp salt or more according to taste
- 1 tsp each of black and red pepper
- 1/4 cup chopped parsley
- 1/4 cup chopped scallions (green onions)
- 2 cups cooked rice
- 1 bouillon cube dissolved in water
Combine the bacon fat and flour and make a dark roux. Add the onion, green pepper and celery and cook 15 minutes over medium heat.
Add the ground beef, pork and chicken giblets cooking over high heat until browned.
Add enough water in which a bouillon cube has been dissolved to make the mixture a thick gravy. Add the garlic and a few dashes of Worcestershire sauce; season to taste with the salt and black and red pepper.
Cook slowly for 30 minutes; do not let the mixture get too thick adding a little more water if needed to keep it saucy. Mix with the cooked rice, parsley and onions. Cover and heat on a low fire for 15 minutes. Fresh cantaloupe or cabbage slaw goes well with this dish.