Cook's Country: Cajun Rice Dressing (Ep 1511)
Cajun Rice Dressing
SERVES 8 TO 10
Two cups of uncooked long-grain white rice will yield about 6 cups once cooked. You can find chicken livers in the refrigerated meat section of your supermarket or at your local butcher shop. If you prefer, you can use a food processor to chop the chicken livers; it will take about six pulses to finely chop them. For a spicier dish, use the larger amount of cayenne pepper.
6 tablespoons unsalted butter
3 slices bacon, chopped
2 green bell peppers, stemmed, seeded, and chopped fine
2 onions, chopped fine
1 celery rib, chopped fine
12 scallions, cut into 1⁄2-inch pieces
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
Salt and pepper
1 pound ground pork
8 ounces chicken livers, trimmed and chopped fine
1 tablespoon paprika
11/2 teaspoons granulated garlic
1⁄2 teaspoon celery salt
1⁄4–1⁄2 teaspoon cayenne pepper
3 cups chicken broth
6 cups cooked long-grain white rice
1. Melt 4 tablespoons butter in Dutch oven over medium-high heat. Add bacon and cook until almost crispy, about 3 minutes.
2. Add bell peppers, onions, celery, half of scallions, garlic, thyme, 1 teaspoon pepper, and 3⁄4 teaspoon salt and cook until vegetables have softened, about 7 minutes, stirring occasionally.
3. Add pork, chicken livers, paprika, granulated garlic, celery salt, cayenne, 3⁄4 teaspoon salt, 1⁄2 teaspoon pepper, and remaining 2 tablespoons butter and cook, breaking up meat with spoon, until mixture begins to fry in its own fat and fond develops on bottom of pot, 12 to 15 minutes, stirring occasionally.
4. Stir in broth, scraping up any browned bits. Stir in remaining scallions and bring to boil. Reduce heat to medium-low and simmer until slightly reduced, about 15 minutes.
5. Off heat, add rice, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and stir until thoroughly combined. Season with salt and pepper to taste. Serve with hot sauce.
Photo Credit: Cook’s Country
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