Dirty Rice

 Ok. I've been on a Cajun kick this week, recalling my trip to Louisiana and K-Paul's restaurant. The wonderful food and music of the city of New Orleans. The hustle and bustle of the industrial Baton Rouge. The stroll on the grounds of the majestic Plantation Homes dotted in the countryside. The smell of the sugarcane fields. Oh, I want to go back... in time!

This one has some chicken in it...

My grandmother, although not cajun, fixed a version of Dirty Rice, but we called it Greasy Rice. I was looking through my old Chef Paul cookbooks and found a Greasy Rice recipe that his mother used to make. There were no meats, but it did contain good ole pork lard! Yum! Here is Grandmama Bradham's Greasy Rice...

• 1 lb bulk pork sausage (Mild or Hot)
• 3 cloves garlic, minced
• 1 lb chicken livers, chopped fine
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 4 cups hot cooked white rice
• 1/4 cup chopped fresh parsley leaves
• 1 1/2 to 3 tsp. Cajun seasoning or Louisiana hot sauce
• Salt and pepper to taste

Cook the sausage and chicken livers in a large heavy skillet until browned, breaking up any large chunks as you go. (Sometimes I add a handful of leftover shredded chicken also.) Add vegetables and sauté until soft. Gently fold in the rice and parsley, serve immediately with Louisiana hot sauce on the side for those who like more of a kick.


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