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Authentic Cajun Dirty Rice Recipe (Rice Dressing) – Thanksgiving Essential #EatSWLA

November signals Thanksgiving, when families plan menus weeks ahead and divvy up dishes. In Cajun Country, Dirty Rice (aka Rice Dressing) is a must-have side I always volunteer to make.

The first two ingredients may surprise you, but when these flavors meld in one pot, the result is irresistibly delicious.

Ingredients

  • 6 oz. chopped chicken livers
  • 6 oz. chopped gizzards
  • 1/2 pound each ground beef and pork
  • 1/2 cup shortening
  • 1 cup chopped bell pepper
  • 1 cup chopped onions (or green onion tops)
  • 1 cup chopped celery
  • 2 cloves minced garlic
  • Salt and pepper to taste
  • 2 cups cooked rice
  • 1 to 2 tablespoons minced fresh parsley

Parboil livers and gizzards in 3 cups water for 15 minutes, reserving stock. Simmer ground meats in shortening for 20 minutes. Add livers, gizzards, vegetables, garlic, salt, and pepper; cook 20 more minutes. Add 2 cups reserved stock; simmer another 20 minutes. Stir mixture and parsley into cooked rice just before serving. Serves 12.

(From the files of Irma B. Bryant. Submitted by Dr. Dean Manning)
Image by Schrager, via Fine Cooking.

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