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Bayou Dirty Rice
5 stars based on 4 reviews
Ready in: 30-60 minutes ?
Difficulty: 3/5
Serves/Makes: 8
INGREDIENTS:
6 slices bacon, diced
8 ounces ground pork
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon minced garlic
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon cumin
1/2 teaspoon ground oregano
1 cup long-grain rice
2 cups chicken stock or broth
8 ounces chicken livers, trimmed, rinsed, patted dry, and minced
2 tablespoons fresh chives, snipped
DIRECTIONS:
Place a large heavy saucepan or Dutch oven over medium heat, and saute the bacon until slightly crisp, about 5 minutes. Remove the bacon from the pan and drain off all but 1 tablespoon of the fat.
Add the pork and saute, breaking it up into small pieces, until it has changed color. Using a slotted spoon, remove the pork from the pan and add it to the bacon.
Add the onion, celery, bell peppers, and garlic to the pan. Saute over low heat for 5 minutes. Then add the cayenne, salt, black pepper, cumin, and oregano. Stir, and cook an additional 3 minutes.
Stir in the rice and cook 5 minutes. Add the stock and the reserved bacon and pork. Bring to a boil; then reduce the heat, cover, and simmer for 10 minutes.
Stir in the chicken livers and cook, covered, 5 minutes. Serve immediately, garnished with the chives.
NUTRITION:
This Bayou Dirty Rice recipe from CDKitchen serves/makes 8
Recipe ID: 79525
REVIEWS:
Guest: Hunting Grandma 2010-07-08
Have tried this recipe with ground turkey and ground venison burger and sausage. It is simply delicious. I substituted the pork. This is a winner. It is tasty!!!!
Guest: BamaMom 2009-09-12
This recipe is delicious! My family loved it. This will definitely become a regular for us!
Guest: June 2009-02-27
This was a recipe that was wonderful to make and delicious. I tripled the recipe to make it for a Mardi Gras party at my office. I taste tested it as it cooked, left it slow cooking to finish up in a crock pot overnight and got up in the morning dying to have some for breakfast. I'd say there are only two problems with it: it's so good that you don't want to stop eating it, and I didn't really have a big enough skillet to make what I needed for 24 people. I imagine the regular amount would be about perfect. Also, a side note on a substitution, I couldn't find cayenne pepper at my grocery store so I used Louisana Hot Sauce instead. It i... read more
Guest: ChefCis 2010-07-22
Used this to give a hurricane relief crew a taste of New Orleans. I tripled the recipe and did some meat substitution, but then actually beefed it up a bit more. I used double the meat called for and added a third more rice with the same amount of salt, cayenne & black pepper, though I did up the cumin, oregano, garlic and vegetables. (We're talking northerners here who can't always handle the levels of spice we use down here.) It came out really well using ground beef, ground pork sausage, smoked sausage and bacon. My modifications increased the yield, of course, so I have leftovers, too! Yummm...!
