Name: Dirty Rice
Yield: Serves 6
Cuisine: United States
Ingredients: 600 ml/ 1 pt chicken stock; 115 g/ 4 oz chicken livers; 1 green pepper, deseeded and diced; 60 g/ 2 oz unsalted butter; 2 garlic cloves, peeled, smashed and chopped; 2 tbsp paprika; 1 tbsp ground white pepper; 2 tsp dried thyme; 2 tsp dried oregano; 1 tbsp hot chilli powder; 2 tsp garlic powder; 2 tsp onion powder; 225 g/ 8 oz long-grain rice; 3 celery stalks, thinly sliced; 3 tbsp chicken fat or sunflower oil; 1 onion, diced; 2 bay leaves; 115 g/ 4 oz minced pork; 225 g/ 8 oz chicken gizzards, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Dirty rice is a Cajun dish, Cajuns being the Acadian French who moved to the bayous of Louisiana from Nova Scotia in the 1750s. Cajun cooking is characteristically spicy, uniquely uses sassafras powder (filé) and emphasizes long-cooked roux for flavouring as well as thickening stews. When Robichoux isn’t shooting bad guys he’s boiling crawfish or fixing gumbo, and is indeed partial to a mess of dirty rice. Paul Prudhomme

Ingredients

Americas
United States
Side dish
Main course
Spicy
Gluten-free

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