On 11/27/2013 2:10 PM, Mike Marlow wrote:

Good thing you did not say "enougth" dirty rice - since there is no such
thing as enough dirty rice! Do you make it from scratch? If so... recipie?


Been posted here a few times in past years, but here it is again:

*Cajun Dirty Rice Dressing*

1 lb hot pork sausage (Owens or jimmy dean's will work)
1 lb chopped chicken/turkey gizzards and hearts
1 lb coarse ground beef (chili ground)
1 lb chopped calf liver or chicken livers
2 large onions - chopped
2 bunches green onion tops - chopped
2bunches parsley
2 large bell peppers - chopped
1 medium bunch of celery - chopped
4 cloves garlic - finely chopped

8 - 12 cups of REAL cooked rice - (texmati is good, NO Uncle Ben's!)
OR - cook four cups of raw rice in a rice cooker.

If you have one, cook the gizzards and hearts in a pressure cooker
first, then chop.

Brown all meat together in a cast iron pot/Dutch oven. Season with
PLENTY of black pepper, add chopped vegetables and 'cook, cover and
stir' in various combinations until onions/celery are clear, salt to
taste, add some more black pepper. (Tony Chachere's Cajun Seasoning is
excellent as a substitute for the salt, but not for the black pepper)

Thoroughly stir in fluffy, cooked rice until the desired "dryness" is
achieved.

BTW, I have a bunch of Cajun recipes on DropBox if you any one else uses
it and wants a link.


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