Cajun-style Dirty Rice

This is a WOW rice and you will never stop cooking this rice for your family and firends. I got this recipe down in New Orleans in the streets where the real cooks are cooking.

1/2 pound chicken LIVERS CLEAN AND TRIM REMOVING THAT GREEN BAG

1/4 CUP beef drippings

1/2 pound ground chicken sausage

1/2 pound ground lean meat

1/2 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped green bell pepper AND RED BELL PEPPER

1/2 cup chopped green onions with tops

2 medium cloves garlic, minced

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon cumin

1/4 to 1/2 teaspoon cayenne pepper

5 cups cooked long-grain rice

1/2 pound chicken livers, finely diced


Sauté the chicken and beef over high heat until is no longer pink. Lower heat; add vegetables and seasonings and cook until vegetables are tender, about 5 minutes. Add cooked rice set a side.

Sauté chicken livers in bacon drippings no longer pink. Toss with the rice, taste for seasoning, and add salt and pepper if necessary. Cover and let rice fluff in a 225° oven for 10 minutes 

Vidalia Blooming Onion

Onion Lovers...I got this recipe for you and yours to share with love. It's the blooming Onion. Lot of taste and crispy onions dip in a creamy sauce.

How To Make The Dip For the Onion:

Dipping Sauce

2 tablespoons mayonnaise

2 tablespoons sour cream

1 1/2 teaspoons ketchup

1/2 teaspoon Worcestershire sauce

1 tablespoon drained horseradish

1/4 teaspoon paprika

Pinch of cayenne pepper

Salt and black pepper to taste

Combine all of the dip ingredients in a bowl, cover and refrigerate.

The Batter

1 large sweet onion, such as Vidalia (about 1 pound)

2 1/2 cups all-purpose flour

1 teaspoon cayenne pepper

2 tablespoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 black pepper

2 large eggs

1 cup whole milk

1 gallon canole oil

salt to taste

Directions For Blooming Onion

Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, and milk.

Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.

Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.

Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

(Watch video blow on how to slice the onion)