Cajun Dirty Rice Stuffing (originally from Epicurious)
**This is a time consuming dish to make!**
- 1 1/2 cups of white rice
- 1 lb chicken livers (these were by the chicken at Walmart)
- 2 cups chicken broth
- 3 parsley sprigs, whole
- quite a few turns of coarsely ground black pepper
- 2 onions (one of them diced, the other quartered)
- 3 1/2 tbsp veggie oil
- 1/4 cup flour
- 1 green pepper, diced
- 2 celery ribs, diced
- 1/2 cup sliced green onions
- cayenne or “slap ya mama” seasoning to taste
I made my rice in the rice cooker (because I’m terrible at making rice!) and let it cool then stuck it in the fridge overnight.
In a heavy pot, combine the chicken livers, broth, 2 cups of water, parsley, pepper, the quartered onion and a little salt. Bring to a boil. Reduce to a simmer for 8-10 minutes. Remove the livers to their own dish to cool to the touch and continue to simmer the broth for about 30 minutes. (You can probably chop the chicken livers into little pieces while you wait)… Strain the liquid into a bowl, tossing out the onion, little meaty bits and parsley.
Now get out a large skillet and make your roux. Combine the oil and flour over med-low heat and whisk until it turns a dark brown color. Add the veggies to the roux, stirring to wilt and soften them. Add the stock a little at a time, stirring to combine, avoiding any large clumps. Simmer the “gravy” for 30 minutes then add the livers you chopped while the stock was finishing simmering!
Once that cools, you can stick it in the fridge with the rice. Bring them both out the next day about an hour early so they can come to room temp before you mix them. Give it a taste and add your green onions, cayenne and salt to taste.
Stuff into the turkey (that’s how I did it) or bake it covered until it’s nice and hot!
This was really, really good stuffing. I was surprised how much everyone really loved it! I’m definitely making it again!