Dirty Rice

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

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

Ingredients

Method