We are all here for a traditional Cajun dirty rice, complete with chicken livers and homemade stock. We’re also here for some shortcuts, too. Just as our Skillet Jambalaya makes quick work of the classic, this speedy dirty rice comes together in a pinch. We love the the savory spice that Boucherie delivers to this delicious dish.
Time: 1 hr
Serves 4-6Rating
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Loading...| 1 lb ground chuck | |
| 2 Tbl Boucherie Blend | |
| 2 ribs celery, chopped | |
| 1 onion, chopped | |
| 1 Tbl Worcestershire | |
| 1 cup Parish Rice, uncooked | |
| 2.5 cups beef stock | |
| Sliced scallion & chopped parsley for garnish |
| 1. | Set a large, wide skillet with a tight-fitting lid or a dutch oven over medium heat. Saute the ground chuck, Boucherie Blend, onion and celery. Cook until the meat is cooked through and no longer pink. Drain off any excess oil. |
| 2. | Add in the rice and stock. Bring to a boil. Reduce to a simmer. Cover and cook for 25 min. Remove the cover, fluff with a fork and taste. Adjust with salt while it's hot. Serve with lots of sliced green onions and parsley for garnish. |
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