Bayou Sam’s Dirty Rice

bayou sam's cajun grill

©1998

AuthorDartagnan
DifficultyAdvanced

"cajun at it's best"

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Yields10 Servings
Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins
 2 tbsp chicken fat, duck fat or butteror any comination
 6 oz chicken gizzardscoarsely ground
 8 oz Bar Nothing Ranch Breakfast Sausageor jimmy dean hot
 3 oz extra lean stew meat, diced very small
 ¼ cup chicken livers, processed just to a slur
 2 medium smoked pork necks
 ¾ cup Texas 1015 or equivalent, chopped large blade
 2 medium celery stalks, sliced thin
 ½ cup red, yellow or orange bell pepper, chopped large blade
 ½ cup eggplant, chopped large blade
  cup white wine
 3 cups heavy chicken stock
 2 tsp roasted garlic, minced
 1 large bay leaf
 2 ½ tsp kosher salt
  tsp white pepper
 ½ tsp black pepper
 ½ tsp cayenne pepper
 ½ tsp cumin
 ½ tsp oregano
 1 ½ cups Uncle Ben's parboiled rice
 ½ cup scallions, thin sliced
1

Place gizzards in a food processor and process until the desired consistency. Preferably about like chili meat. Remove and add chicken livers, process usually by pulse until just slurred. Try not to over do them. set aside separately.

2

Heat a heavy duty saute pan or cast iron skillet (do use non-stick) over medium / high heat. Add the margarine or fat, let heat, next add the pork sausage and the gizzards, in clumps and spreading out across your pan., Now add the stew meat. Brown the meat thoroughly, stirring often, about 5 minutes then stir in liver slur and cook until just cooked.

3

Carefully transfer contents to a food processor and pulse until a consistent size for all ingredients is achieved. I like mine about the size of BBs personally. Transfer back to pan on the stove.

4

Let cook over high heat until a crust just starts to form all over the bottom of the pan. Do not burn.

5

Add the onions, bell pepper, celery and eggplant. Cook this mixture about 3 minutes, letting a crust form on the bottom of the pan, but not let burning too bad.

6

Add Spices and then deglaze with white wine. Cook for 4 to 5 minutes medium to high heat , scraping the bottom and sides of the pan with a metal spoon. (this procedure will intensify the taste of the final product) until most of the liquid is consumed.

7

Heat smoked pork necks slightly in microwave until mildly heated.

8

Add the chicken stock to your saute pan and bring to a boil.

9

Add the smoked pork necks. Let cook/boil 2 minutes.

10

Stir in the raw parboiled rice and cover the saucepan. Turn the heat to very low and simmer for 30 minutes or until all the liquid is absorbed. Uncover remove the neck bones and set aside for cook's snacks.

11

Stir in the sliced green onions.

12

NOTE: In Louisiana, dirty rice is traditionally served with any poultry dish, such as chicken, duck, turkey or quail. It is also a great side dish with roast pork, nutria, ferret, varmint or elephant stew.

Notes:
13

Try stirring in fresh baby oysters before covering.
or
Top with blackened oysters when serving.
Neck bones were a great snack after cooking!

Ingredients

 2 tbsp chicken fat, duck fat or butteror any comination
 6 oz chicken gizzardscoarsely ground
 8 oz Bar Nothing Ranch Breakfast Sausageor jimmy dean hot
 3 oz extra lean stew meat, diced very small
 ¼ cup chicken livers, processed just to a slur
 2 medium smoked pork necks
 ¾ cup Texas 1015 or equivalent, chopped large blade
 2 medium celery stalks, sliced thin
 ½ cup red, yellow or orange bell pepper, chopped large blade
 ½ cup eggplant, chopped large blade
  cup white wine
 3 cups heavy chicken stock
 2 tsp roasted garlic, minced
 1 large bay leaf
 2 ½ tsp kosher salt
  tsp white pepper
 ½ tsp black pepper
 ½ tsp cayenne pepper
 ½ tsp cumin
 ½ tsp oregano
 1 ½ cups Uncle Ben's parboiled rice
 ½ cup scallions, thin sliced

Directions

1

Place gizzards in a food processor and process until the desired consistency. Preferably about like chili meat. Remove and add chicken livers, process usually by pulse until just slurred. Try not to over do them. set aside separately.

2

Heat a heavy duty saute pan or cast iron skillet (do use non-stick) over medium / high heat. Add the margarine or fat, let heat, next add the pork sausage and the gizzards, in clumps and spreading out across your pan., Now add the stew meat. Brown the meat thoroughly, stirring often, about 5 minutes then stir in liver slur and cook until just cooked.

3

Carefully transfer contents to a food processor and pulse until a consistent size for all ingredients is achieved. I like mine about the size of BBs personally. Transfer back to pan on the stove.

4

Let cook over high heat until a crust just starts to form all over the bottom of the pan. Do not burn.

5

Add the onions, bell pepper, celery and eggplant. Cook this mixture about 3 minutes, letting a crust form on the bottom of the pan, but not let burning too bad.

6

Add Spices and then deglaze with white wine. Cook for 4 to 5 minutes medium to high heat , scraping the bottom and sides of the pan with a metal spoon. (this procedure will intensify the taste of the final product) until most of the liquid is consumed.

7

Heat smoked pork necks slightly in microwave until mildly heated.

8

Add the chicken stock to your saute pan and bring to a boil.

9

Add the smoked pork necks. Let cook/boil 2 minutes.

10

Stir in the raw parboiled rice and cover the saucepan. Turn the heat to very low and simmer for 30 minutes or until all the liquid is absorbed. Uncover remove the neck bones and set aside for cook's snacks.

11

Stir in the sliced green onions.

12

NOTE: In Louisiana, dirty rice is traditionally served with any poultry dish, such as chicken, duck, turkey or quail. It is also a great side dish with roast pork, nutria, ferret, varmint or elephant stew.

Notes:
13

Try stirring in fresh baby oysters before covering.
or
Top with blackened oysters when serving.
Neck bones were a great snack after cooking!

Bayou Sam’s Dirty Rice