Cajun dirty rice
Store-bought Cajun seasoning is okay to use. But, if you decide to make your own mix, the formula is given below. You will not use all of it though. Store the excess in a tightly covered jar and use within two weeks.
Ingredients
Cajun spice mix
- ½ teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 ½ teaspoons cayenne powder chili powder may be substituted
- 1 ½ teaspoons dried thyme
- 3 teaspoons sea salt or 1 ½ teaspoons refined salt
To cook the dirty rice
- 250 grams andouille
- 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
- 1 ½ teaspoons Cajun seasoning
- 2 tablespoons butter optional
- 2 to 3 cups cooked white rice
Instructions
- Stir together all the ingredients for Cajun seasoning. Transfer into a tightly covered jar and set aside.
- Cut the andouille into one-inch slices.
- Throw the sausage 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, sprinkle in Cajun seasoning 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.
- Add the rice. Cook, stirring, until the rice is heated through and the coloring looks even.
- Taste, add more salt and pepper, if needed.
- Serve the Cajun dirty rice immediately.