Cajun rice or “dirty rice” is a well loved New Orleans dish and a Louisiana classic, with as many different recipes as there are cooks.
- 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 stalks celery, chopped fine
- 2 cups converted long grain rice (zatarain’s or uncle ben’s)
- 1 bunch green onions, sliced thin
- 3 cloves or “toes” garlic, minced
- – salt, black & cayenne pepper to taste
- 1 can (14.5 oz) low sodium beef broth
- 1 can (14.5 oz) low sodium chicken broth
- 3-4 ounces water or as needed
- 2 teaspoons cajun/creole seasoning, or to taste
- 1/2 teaspoon sage *see cook’s notes
- 2-3 – bay leaves
- 1 1/2 cups fresh chopped flat leaf parsley
For link to instructions, visit Just A Pinch.
