The "dirty" look comes from a combination of sausage fat, Cajun seasoning and chopped chicken livers. But unsanitary, dirty rice is not. It is tasty as sin.
- 250 grams spicy sausages (see notes after the recipe)
- ⅓ cup celery roughly chopped
- ⅓ cup carrot roughly chopped
- ⅓ cup onion roughly chopped
- salt to taste
- pepper to taste
- ⅓ cup bell peppers roughly chopped
- ⅓ cup sweet peas
- 250 grams chicken livers cooked, seasoned and chopped
- 2 tablespoons butter optional
- 2 to 3 cups cooked white rice
- 1 teaspoon Cajun seasoning
- Cut each sausage into one-inch slices.
- Throw the susage slices in a hot frying pan and cook over medium-high heat until cooked through and browned, and a generous amount of fat has been rendered.
- Add the chopped celery, carrot and onion. Sprinkle with a little salt and pepper. Cook, stirring occasionally, until the onion bits start to turn translucent.
- Add the chopped bell pepper and sweet peas. Cook, stirring, for a minute or two.
- The chopped chicken livers go in next. Throw them in and stir. The chopped liver will soak up the oil; if the mixture appears too dry, you have the option of adding more oil. I prefer butter (see notes after the recipe).
- Time to add the rice. Sprinkle with salt and pepper after adding the rice to the pan. Cook, stirring, until the rice is heated through and the coloring looks even.
- Taste, add more salt and pepper, if needed.
- Serve the dirty rice hot.
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Andouille, a smoked sausage from France which found its way to the American South, gives dirty rice wonderful flavor, aroma and color. When the chicken liver bits have fried in the oil, they will darken.
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