Pappadeaux Dirty RiceTell a Friend
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Rating : 5
A delicious dish made with long-grain rice, bell peppers, onions, andouille sausage and Cajun seasonings, similar to dirty rice frequently served at Pappadeaux restaurants.
Category: Side dishes
Prep Time: 20 min(s)
Cook Time: 30 min(s)
Recipe Type: Public
Posted By: jkandsf2d
Posted On: Apr 21, 2023
Number of Servings:
- 4 cloves - garlic, finely chopped
- 2 teaspoons - Old Bay Seasoning
- 1 teaspoons - oregano
- 1/2 cups - chopped green bell pepper
- 1 - bay leaf
- 1/4 cups - diced onion
- 1/2 teaspoons - dry mustard
- - salt and pepper, to taste
- 2 cups - long-grain white rice
- 4 cups - chicken broth
- 1/2 pounds - chicken liver
- 1/2 pounds - ground pork
- 4 tablespoons - butter
Start by finely chopping the garlic cloves and onion.
Place the chicken livers and ground pork into a food processor, and blend for 5 minutes until you have a meat mixture.
Melt some butter in a skillet over low heat, then add the meat mixture to it and raise the temperature to medium-high. Cook for around 10 minutes or until meat is no longer pink.
Now add old bay seasoning, oregano, salt, pepper, dry mustard, minced garlic and onion, stirring occasionally while letting the mixture simmer on low heat for another 3 minutes.
In a separate saucepan over high heat, add chicken broth along with chopped bell peppers and uncooked long grain rice.
When the broth is boiling, cover with a lid - allowing some steam to escape - and lower the heat so it can simmer for around 20 minutes. Stir occasionally while making sure it doesn’t stick to the pan.
When rice is cooked, drain away any remaining water and add the meat mixture back to the pan. Cook again over low heat for another 5 minutes, mixing everything together thoroughly.
And there you have it – your own delicious homemade version of Pappadeaux Dirty Rice!
Tip: Be sure to use long-grain white rice as it will cook more evenly than brown or wild rice.|
If you can't find chicken liver, substitute ground beef. Try adding veggies like celery or carrots for more flavor and nutrition.