250gramschicken livers cooked, seasoned and chopped
2 to 3cupscooked white rice
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 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.
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 Cajun dirty rice immediately.
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.Excess Cajun seasoning can be stored in a tightly covered jar. Use within two weeks.Updated from a recipe originally published in June 27, 2014
Cajun Dirty Rice https://renaissance.mom/cajun-dirty-rice/ January 7, 2021