Pappadeaux Dirty Rice Recipe
Pappadeaux dirty rice is a traditional Cajun dish made with long-grain white rice, chicken liver, and ground pork, and flavored with garlic, bay leaf, old bay seasoning, oregano, and dry mustard. It’s hearty, flavorful, and perfect for anyone who loves Southern cuisine. The dish is often served as a side dish or as an entrée with vegetables.
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Servings: 2 people
Calories: 150kcal
Equipment
- Blender
- Sauce Pan
- Skillet
Ingredients
- 2 tbsp of diced onions lending a sweet and savory flavor to the dish, adding a pleasant texture and enhancing the overall taste profile.
- 1/2 tsp of fragrant oregano imparting a subtle and herbaceous note that enhances the savory flavors of the dish, adding depth and complexity.
- 1/4 cup of crisp and vibrant green bell pepper providing a fresh and crunchy element that adds a pop of color and a mild, refreshing taste to the dish.
- 1 cup of fragrant long-grain white rice yielding fluffy and tender grains that serve as a neutral base, absorbing the flavors of the other ingredients.
- 2 tbsp of butter melting into the dish and lending a smooth and creamy richness, enriching the flavors and providing a luxurious mouthfeel.
- 1/4 tsp of dry mustard offering a tangy and slightly spicy note that complements the other flavors, adding a subtle kick to the dish.
- TT to taste salt, allowing you to season the dish to your preference, ensuring a balanced and well-seasoned final result.
- 1 tsp of flavorful old bay seasoning showcasing a unique blend of spices that adds a distinct and zesty kick to the dish, elevating its overall taste profile.
- TT to taste black pepper, providing a gentle and aromatic heat that enhances the other flavors, adding depth and complexity.
- 1/2 bay leaf releasing its subtle and woody aroma, infusing the dish with a hint of earthiness and a delicate herbal undertone.
- 2 cups of savory chicken broth enriching the dish with a robust and savory taste that enhances the overall flavor profile.
- 1/4 lb of succulent chicken liver adding a rich and velvety texture to the dish, infusing it with a deep and meaty flavor.
- 2 cloves of aromatic garlic adding a delightful pungent and earthy flavor to the dish, infusing it with a savory and aromatic essence.
- 1/4 lb of flavorful ground pork contributing a savory and juicy element to the dish, adding richness and depth of flavor.
Instructions
- 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 it’s 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 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.
Notes
- Be sure to use long-grain white rice for this recipe as it will cook more evenly than other types of rice like brown or wild rice.
- If you can’t find chicken liver, you can replace it with ground beef.
- Try adding additional veggies like celery or carrots to the pot for more flavor and nutrition.