Cajun Dirty Rice
Servings 8 servings
Calories 352kcal
Ingredients
- 1 lb bulk breakfast sausage [*see cook's note]
- 4 oz chicken livers, chopped (optional) See Cook's note
- ¼ cup Worcestershire sauce
- 1 small green bell pepper diced
- 1 small red bell pepper diced
- 1 medium sweet onion diced
- 1 rib celery diced
- 4 cloves garlic minced
- salt & black pepper to taste
- 1 ½ cups long grain rice [such as Uncle Ben's Converted Rice]
- 5 cups low sodium chicken stock or water
- 2 teaspoon Cajun or Creole seasoning adjust to taste
- 2 bay leaves
- ¼ cup chopped flat leaf parsley or cilantro
Instructions
- In a large stovetop skillet or saucepan, over medium-high heat, sauté the sausage until no pink remains. Drain excess fat reserving 3 tablespoon in the pan. (If using chicken livers, cook along with sausage.)
- Deglaze the pan with Worcestershire sauce scraping any brown bits off the bottom of the pan. Add the diced veggies and garlic. Season with salt and black pepper to taste.
- Cook for 5-7 minutes until the veggies begin to soften and brown.
- Add the rice. Stir the rice and cook for 1-2 minutes until it begins to brown.
- Add the chicken stock, creole seasoning and bay leaves. Lower the temperature and simmer over medium-low heat covered for 25 minutes.
- Cook until the rice is fully tender and the broth has been absorbed.
- Remove from the heat and stir in the chopped parsley. Keep covered and warm until serving.
Notes
To add chicken livers to this recipe, cook 4 ounces of chopped chicken livers along with the sausage, then proceed with the recipe as written.
Nutrition
Serving: 1serving | Calories: 352kcal | Carbohydrates: 36g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 499mg | Potassium: 492mg | Fiber: 1g | Sugar: 4g | Vitamin A: 644IU | Vitamin C: 23mg | Calcium: 46mg | Iron: 2mg