maw-maw's true louisiana cajun dirty rice
My family is Cajun, my grandparents spoke Cajun French as well as English, for every holiday my Maw-Maw made dirty rice, and then my mom and her sisters took that over when my Maw-Maw was gone. Now each year I cook with my mom to perfect the dirty rice mojo. I came across some other recipes here and I wanted to share how a true Cajun made her dirty rice. It is delicious and flavorful. It is the essence of Cajun cuisine. It doesn't have to be spicy to be Cajun, but you can sure add some heat if you would like.
Blue Ribbon Recipe
There's nothing worse than dry dirty rice and this recipe has the perfect balance of flavor. It's a good, old-fashioned recipe that will transport your taste buds to Louisiana. The livers and gizzards are very traditional and a must for authentic taste. A perfect side dish for any occasion. It's very traditional to see this on the table in Louisiana BBQs to Thanksgiving. This makes a very large pot so this can easily be cut in half.
Ingredients
- 2 pounds ground round
- 1 pound ground pork
- 1 pound chicken livers, boiled and chopped
- 2 pounds chicken gizzards, boiled and ground
- 2 bunches green onions, chopped
- 1 bunch parsley, chopped
- 1 large yellow onion, chopped
- 64 ounces chicken broth
- 4 cups long grain white rice
How To Make maw-maw's true louisiana cajun dirty rice
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Step 1Brown ground beef and ground pork together. Then add livers and gizzards and brown those a little. -
Step 2Add yellow onion and salt and pepper to taste.
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Step 3Add broth, parsley, and green onions. Cook until meat is tender and broth has reduced by a third.
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Step 4While broth is reducing, cook four cups of long grain white rice in a rice cooker if available (NOT PARBOILED RICE).
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Step 5When rice is done and broth has reduced by a third, add about a cup of rice at a time, mixing thoroughly. Add enough rice until mixture is still wet and there is a good proportion of rice to meat.
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