Cajun Dirty Rice with Sausage and Chicken Livers
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Ingredients
- 300 g chicken livers
- 250 g andouille sausage
- 1 onion, diced
- 1 green pepper, sliced
- 2 celery stalks, sliced
- 3 garlic cloves
- 500 ml chicken stock
- 2 tsp cajun seasoning
- 300 g long-grain white rice
- 3 spring onions
Nutrition (per serving)
- Calories
- 587 kcal
- Protein
- 30.1 g
- Carbohydrate
- 66.7 g
- of which sugars
- 4.8 g
- Fat
- 21.1 g
- of which saturates
- 7.1 g
- Fibre
- 3.2 g
- Salt
- 2.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the chicken livers. Slice the andouille sausage and fry in a large pan for 5 minutes until browned, then lift out.
- 2
Add the chicken livers to the pan and fry for 3-4 minutes until browned and cooked through with no pink remaining, then lift out.
- 3
Add the onion, green pepper and celery stalks to the pan and cook for 7 minutes until softened.
- 4
Add the garlic cloves and cajun seasoning and cook for 1 minute, then stir in the long-grain white rice to coat.
- 5
Pour in the chicken stock, bring to a simmer, cover and cook for 18-20 minutes until the rice is tender.
- 6
Stir the sausage and chopped liver back through the rice, warm for 2 minutes, and scatter with the spring onions.
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