Pappadeaux Dirty Rice Recipe
If you want dirty rice done right, you have to build layers of flavor like Pappadeaux does from the start!Browning the meat properly is key—ground beef and sausage alone won’t cut it, so adding chopped chicken livers makes all the difference.I let the vegetables cook down until they’re soft and full of the spices they soak up.Cajun seasoning is a must, but adding a pinch of smoked paprika takes it up another notch.The rice has to be separate when it goes in, or else it turns mushy instead of soaking up all that rich goodness.
Servings: 6
Ingredients
- 1 lb Ground Beef
- 1/2 lb Chicken Livers
- 2 tbsp Oil
- 1 cup Onion chopped
- 1/2 cup Green Bell Pepper chopped
- 1/2 cup Celery chopped
- 2 tsp Garlic minced
- 2 cups Long Grain Rice cooked
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Cayenne Pepper
- 2 cups Chicken Broth
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the ground beef and chicken livers.
- Cook until browned, breaking them up as they cook.
- Add chopped onions, bell peppers, celery, and minced garlic to the skillet.
- Sauté the vegetables until they are soft and fragrant.
- Stir in salt, black pepper, and cayenne pepper.
- Mix everything thoroughly to combine all flavors.
- Pour in chicken broth and bring the mixture to a simmer.
- Let it cook for about 10 minutes to blend all the flavors.
- Add the cooked long-grain rice to the skillet.
- Stir well to ensure the rice absorbs the flavors from the mixture.