Real African Dishes: [MC-AllEthnic-Recipes] N'orlens Dirty Rice

Sunday, August 12, 2012

[MC-AllEthnic-Recipes] N'orlens Dirty Rice - Cajun

* Exported from MasterCook *

N'orlens Dirty Rice - Cajun

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Fowl/Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons canola oil
1/2 pound ground chicken
1/2 pound chicken livers
2 shallots -- minced
1 1/2 cups chicken stock -- divided use
2 teaspoons cajun seasoning
2 celery stalks -- diced
4 garlic cloves -- minced
1 onion -- chopped
2 1/2 cups hot cooked rice
2 tablespoons minced Italian parsley
1 tablespoon minced oregano

Heat the oil in a 12-inch cast-iron skillet over medium heat. Add the meat
and the shallots. Cook, stirring occasionally and breaking up any large
chunks, until the meat is becoming caramelized and is starting to stick to
the pan.

Add 1/3 cup of chicken stock and Cajun seasoning and cook until the stock
evaporates. Add the celery, garlic, and onion, and cook until they are
soft.

Stir in the rice, herbs, and remaining stock. Stir until the liquid is
absorbed, then serve.

Serves 4 to 6

AuthorNote: Serve this as a main dish or as a side to another Louisianan
specialty.

Cast Iron Tips: Cast iron naturally becomes nonstick if a few simple rules
are followed. Rub the surface with a small amount of canola oil then wipe
it out so it looks "dry". Place the pan in a 500F oven for 50 minutes.

Once your cast iron is seasoned, it is ready to use. However, there are
some rules to follow. Never pour cold liquids into a hot pan. Preheat the
pan before use. Do not soak the pan; briefly rinse it out.

Cuisine:
"Cajun/Creole"
Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 353 Calories; 12g Fat (31.0%
calories from fat); 26g Protein; 33g Carbohydrate; 1g Dietary Fiber; 242mg
Cholesterol; 826mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat;
1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0