Tag Archives: gizzards

This is Dirty Rice, Baked Spicy Cajun Chicken and Gingersnap Gravy.

Dirty Rice is a Cajun recipe that Paul Prudhomme made famous with his spicy style of cooking!

The Cajun people originated in southern France, emigrated to Nova Scotia in the early 1600’s, and settled in a colony that became known as Acadia. In the 1700’s the British drove them out and many migrated to Louisiana where they were well received by the French population there. Many settled along waterways and became farmers, trappers and fishermen.

Chef Prudhomme developed his skills and shared his love of Cajun food with the world.

So what’s the difference between Creole and Cajun cooking? Both cuisines were based on the use of local fresh products. 

Creole originated in New Orleans and is a mixture of the traditions of French, Spanish, Italian, American Indian, African and other ethnic groups.

Cajun is very old French country cooking which began in France, moved to Nova Scotia and then came to Louisiana. Creole is more sophisticated and complex than Cajun. It’s city cooking.

Creole cooking was prepared by the cooks and servants for the changing aristocracy of New Orleans. Cajun was prepared by country folks for their own families.

Here’s the ingredients

  
Paul Prudhommes recipes usually have a seasoning mix. My recipe is 1/3 the salt, cayenne and black pepper he uses. I like hot spicy food, but Paul’s heat is too much for me. Our Louisiana friends tell us the Cajun food does not have as much heat as Prudhommes. 

• Combine these seasonings in a small bowl:

1 and 1/3 teaspoons cayenne pepper

1 teaspoon salt

1 and 1/3 teaspoons black pepper

2 and 1/2 teaspoons sweet paprika

2 teaspoons dry mustard

2 teaspoons ground cumin

1 teaspoon dried thyme

1 teaspoon dried oregano

• In a large saucepan combine over high heat:

1 pound chicken gizzards and hearts, ground

1 pound ground fresh pork

4 bay leaves

• Cook and stir until meat in thoroughly browned and broken up into tiny pieces with your spoon, about 8 minutes.
• Add the seasoning mix and stir well
• Add:

1 cup finely chopped onions

1 cup finely chopped celery

1 cup finely chopped green bell pepper

4 teaspoon minced garlic

• Reduce to medium heat. Cook and stir 10 minutes.
• Add 4 cups chicken stock and simmer with the lid partly on, about 10 minutes.

• Add 1 and 1/2 cups uncooked rice.

• Stir, cover and reduce to the lowest heat possible. Cook 5 minutes.
• Remove from heat and keep covered 10 minutes or until rice is done. 
• Serve immediately alone, as a side dish or with  Gingersnap Gravy and Spicy Baked Chicken

  
This rice a very meaty. Yummy as a main dish or a side. Traditionally the rice is served in a rounded form. I spooned some in a small cup and then inverted it on the plate. Gingersnap Gravy is a surprising addition, but not essential

What do you think?