Recipe Categories
Misc Vegetables
Cajun/Creole
Jambalaya & Cajun Rice

Granny's Cajun Dirty Rice

1/2 Onion -- sliced  
1/2 Cup Celery -- chopped
3 Cups Chicken Stock
1 Clove Garlic -- minced 
1/2 Pound Chicken Livers Giblets Reserved From Roasting Chicken 
1 Tablespoon Butter 
1/2 Tablespoon Oil 
1/2 Onion -- chopped 
1/2 Large Bell Peppers chopped 
1 Celery Stalk chopped 
1 Cup Long-Grain Brown Rice 
Salt Black Pepper Cayenne Pepper 
1/4 Cup Fresh Parsley -- chopped 

Bring stock to a boil with onion, celery and garlic. Add giblets and livers, lower heat, and simmer until livers are just done, but still pink inside. Drain, reserving stock. Coarsely chop livers and edible giblets and reserve. Melt butter with oil. Saute onion, celery, and bell pepper for five minutes. Add rice and saute two minutes more, stirring constantly. Add 2-1/4 cups reserved stock, bring to a boil, cover, lower heat, and simmer until rice is almost done, 30-40 minutes. Season with salt, black pepper, and cayenne to taste. Add reserved livers and giblets and continue cooking until rice is done. Garnish with chopped parsley.

For a long time it had seemed to me that life was about to begin -- real life. But there was always some obstacle in the way. Something to be got through first, some unfinished business, time still to be served, a debt to be paid. Then life would begin. At last it dawned on me that these obstacles were my life.

- Fr. Alfred D'Souza