Cajun Dirty Rice

All the flavors in this Cajun Dirty Rice may just make you believe that you are sitting in one of the finest restaurants on the bayou, without having to worry about all the gators.

Ingredients

• 1 lb Andouille sausage or ground breakfast sausage* (we used Andouille, diced)
• 2 bay leaves
• 2 tablespoons, plus 1 teaspoon Cajun Seasoning (we used Tony Chachre's)
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme leaves (or 2 teaspoons fresh thyme)
• 1/2 cup finely chopped diced onions
• 1/2 cup finely diced celery
• 1/2 cup finely diced green bell peppers
• 2 teaspoons minced fresh garlic
• 4 tablespoons unsalted butter
• 4 tablespoons flour
• 1/2 pound ground chicken livers (optional or you can use ground beef)
• salt and fresh cracked pepper to taste
• 3 tablespoons fresh parsley for garnish

For the rice
• 1 cup uncooked rice
• 2 cups chicken stock (we use low sodium)

Instructions

1. Start cooking rice on back burner (or rice cooker) using chicken stock instead of water.
2. Heat the butter over medium high heat, add flour when melted and stir constantly until it's a light brown (about 10-15 minutes).
3. Add all of the seasonings and stir until combined.
4. Add chicken livers and cook until meat is browned, should crumble easily
5. Add 1/2 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, and 2 teaspoons garlic. Saute for 2 minutes.
6. Add diced Andouille sausage until browned
7. Stir in cooked rice until completely incorporated, the rice will take on brownish color, and lower heat and simmer for 30 minutes.
8. Garnish with parsley. and/or your favorite hot sauce.

Notes

If using breakfast sausage and/or hamburger; brown before adding the vegetables

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