Cajun (Dirty) Rice Two Ways

The traditional name for this rice is “dirty rice” or “rice dressing” in certain areas of the South.  Since I do not add the “dirty” part (chicken livers or giblets), I felt “Cajun Rice” was more appropriate.   I do like rice and enjoy cooking it various ways and with different ingredients.  This is a new version for me and one I liked a lot – vegetables are always a plus.  It is a stand-alone rice so I wanted it to be flavorful – this is a recipe you can do anything with!  I have also included a Weight Watcher’s recipe.

First of all I do not care for chicken livers which is a common ingredient in this Cajun rice (too much fat for one thing), so I did not include this ingredient.  I also used Morningstar crumbles as I had these in my freezer and I wanted to use them for something.  You can use any kind of meat; spicy chicken sausage, Italian or turkey sausage, ground pork and so on.  And sure, if you like chicken livers, by all means add them.  Apparently, with most recipes the chicken livers are pureed  before adding to the dish.

Cajun Rice

  • 1/2 lb. bulk Italian sausage ( I used Morningstar crumbles – see below)
  • 1 tbsp. olive oil
  • 1/2 cup onion, diced
  • 1/4 cup celery, diced
  • 1/4 cup red pepper, diced
  • jalapeno, minced (optional – I like a little heat)
  • 1 tbsp. garlic, minced
  • 1-1/2 cups converted white rice (I always use Basmati but you can use any kind)
  • 3 cups low sodium chicken broth
  • 1 bay leaf
  • Italian seasoning to taste or use some Cajun or Creole seasoning
  • 1/2 bunch of scallions, chopped
  • fresh parsley, chopped for garnish
  • shrimp would be delicious added to this rice

Saute sausage (or crumbles) in oil in a large saucepan over medium heat for about 3 minutes.  Add the onion, celery, red pepper, jalapeno  and cook until soft for 2 minutes; then add the garlic and cook another minute.

Stir in rice, sauté 1 minute, then add broth, scallions, bay leaf and seasonings.  Bring to a boil; reduce heat to low, cover and simmer for 20-25 minutes or until the liquid is absorbed.  Let stand 5 minutes.

Recipe by cooking with aunt juju  https://cookingwithauntjuju.com/2013/03/04/cajun-rice/  

Comment:  These veggie crumbles are a good substitute for beef or sausage to be used in a recipe like this or perhaps chili or tacos.  This variety contains 75% less fat than regular ground beef which is a good thing 🙂

IMG_2185

WW Cajun Rice

  • 1-1/2 tsp. canola oil
  • 1/4 cup onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup green bell pepper, finely chopped
  • 1 garlic clove, minced
  • 3/4 quick-cooking brown rice
  • 1-1/4 cups low sodium chicken broth
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne
  • 1 bay leaf
  • 1/2 lb. chicken livers, coarsely ground (optional – I do not care for)
  • 1/4 fresh cup parsley, chopped

Coat a nonstick skillet with 1/2 tsp. of oil and set over medium heat.  Add the onion, celery and bell pepper; cook, stirring for 6-10 minutes.  Add garlic and cook for another minute.

Stir in rice, broth, salt, cayenne and bay leaf and bring to a boil.  Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 10-12 minutes.  Remove from heat and discard bay leaf.

If you are using the chicken livers, heat the remaining oil in a nonstick skillet; add livers and cook for about 5 minutes.  Stir in rice mixture and parsley. Cook for another 2 minutes or until heated through.

Serves 4 with 4 points per serving.

Recipe by cooking with aunt juju   https://cookingwithauntjuju.com/2013/03/04/cajun-rice/  

 

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